Tortellini in Frizzled Onion Broth

Name: Tortellini in Frizzled Onion Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 to 3 servings
Cuisine: Italian Inspired, French Inspired
Ingredients: 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; Thinly sliced chives; Finely grated Parmesan or pecorino Romano; Crusty bread or sourdough croutons

By Zaynab Issa

Published March 16, 2026

David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.

Media 1 of 1

Ready In: 30 min
Rating: (0)
Comments: Read comments

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.