Tortellini in Frizzled Onion Broth

By Zaynab Issa

Updated April 1, 2026

  • David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
30 min
Rating
5(206)
Comments
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Tortellini in brodo is a classic Northern Italian dish that translates to tortellini in broth. Borrowing from the concept of stuffed pasta served in a warm, savory broth, this version takes inspiration from French onion soup, while employing a few time-saving techniques. Instead of slowly caramelizing onions until soft and sweet, the base of the broth uses frizzled onions — cooked hard and fast until deeply browned, resulting in a more assertive, oniony flavor. Combined with garlic, mushrooms, a good, drinkable broth and a generous splash of sherry vinegar, it makes for an umami-forward soup that tastes like it took much longer to make. All that’s left to do is quickly cook some premade tortellini directly in it.

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Ingredients

Yield:2 to 3 servings

For the soup

  • 2 tablespoons salted butter 

  • 2 tablespoons olive oil

  • 1 medium yellow onion, thinly sliced 

  • 3 garlic cloves, smashed 

  • 2 ounces shiitake mushroom caps, thinly sliced 

  • Kosher salt 

  • Coarsely ground black pepper

  • 2 tablespoons sherry vinegar 

  • 4 cups good-quality chicken, beef, or vegetable broth

  • 10 ounces cheese tortellini

Optional toppings

  • Thinly sliced chives

  • Finely grated Parmesan or pecorino Romano

  • Crusty bread or sourdough croutons

Ingredient Substitution Guide

Preparation

    1. Step 1

      Heat a medium pot over medium-high. Add butter and once beginning to foam, add olive oil. Swirl to combine, then add onion, garlic and mushrooms. Season with salt and pepper, and cook, stirring often, until onions are deeply browned (nearly burned), 12 to 15 minutes. 

    2. Step 2

      Add the vinegar to deglaze, scraping up any browned bits. Add stock (and, for a brothier bowl, 1 cup water), increase heat to high and bring to a boil. Taste and season with salt as needed. 

    3. Step 3

      Add the tortellini, stir to ensure they don’t stick and cook to the lower time range of the package directions or until just shy of al dente. 

    4. Step 4

      Divide soup between bowls and top with chives and Parmesan, if using, and more freshly ground black pepper. Serve with crusty bread or sourdough croutons if desired. 

Tip

  • Soup (without the tortellini) can be made and stored in the refrigerator up to 2 days in advance. Bring to a boil, and cook tortellini just before serving.

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Ratings

5 out of 5
206 user ratings
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Comments

Kev the Cook

There's a lot of versatility in this recipe. Cutting the salt would be one of them. Any cheese filled pasta works is another. Mushrooms of any kind works. Red wine vinegar is good enough.

Laura W.

I added spinach for some greenery!

Apron Only

To make promote the mushroom and onion flavor fry the onion and mushroom on higher heat for five minutes until crispy but not softened. Remove to paper towels. Add garlic to pan with heat just before deglazing. Continue as directed in recipe and add back the crispy onion and mushroom just before serving.

Jenn

I like additional onions so I put them in in two stages. The first half I put in and cook it very dark then I add the rest of the onion. Get those to the point of almost being dark as well. And then I put in the garlic and the mushroom. There’s nothing worse than burnt garlic, so I recommend not adding the garlic at the beginning.

Meredith S

I haven’t even finished preparing this yet and I can already tell it’s amazing by the broth alone. The only adjustment I made was using white wine vinegar (it’s all I had). I chose beef broth and the flavor is so deep and rich. Wish I had made this throughout our long, cold New England winter but live and learn. I see so much versatility in this recipe, too. I’m looking forward to moderating it in the future.

Kim

I've never commented on a recipe before, but this one compelled me to do so. I loved it so much. Made with Better Than Bouillon (chicken), the extra cup of water, probably double the mushrooms and subbed the sherry vin for red wine vin since that's what I had on hand. Perfection, and delicious the next day, too.

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