What you'll need: 1 pot. That’s it.

• Heat the brodo — Pour entire packet into a saucepan, bring to a gentle simmer
• Add the tortellini — Drop them directly into the simmering broth
• Cook gently — 3-4 mins fresh, 5-7 mins from frozen. Keep it at a simmer, not a boil.
• Stir carefully — Once or twice, so they cook evenly without breaking
• Serve —Transfer tortellini and all the brodo into a warm bowl. Finish with parmesan.

(Cook your pasta the day it arrives or freeze immediately. From frozen, add directly to the simmering brodo. Do not defrost.).

• 🍲 First: Silky, aromatic broth. Deeply savoury, gently sweet.
• 🥟 Then: Delicate pasta giving way to smooth, succulent filling
• 🧀 Through it all: Umami from parmesan and porcini, mellow confit garlic
• ✨ Finish: Warm black pepper from the Kaali Miri, lingering and restorative

The kind of bowl that makes the world feel warmer.

• •Inspired by tortellini in brodo. One of Italy's oldest comforts.
• • We found a lovely lady on the other side of Maharashtra who raises her chickens the way they should be raised. Slowly. On pasture. Free to roam.
• • She sends us the birds. We poach them whole. Pull the meat by hand. Fold it with peppery cheese, parmesan, rosemary, confit garlic, and the chicken's own golden schmaltz.
• • The brodo simmers for 5-6 hours. Charred onions, parmesan rind, porcini. We extract everything. Collagen, flavour, soul.
• • This is not just soup. This is restoration in a bowl.

• If you're pouring… → Pinot Grigio, Soave, or an unoaked Chardonnay
• → Crisp, dry, stays out of the way
• If you're not... → Sparkling water with lemon
• → Lightly brewed iced tea, unsweetened
• On the side... → Honestly, this is the whole meal. Maybe some crusty bread if you must.

• Fridge:Consume within 2 days
• Freezer: Up to 6 weeks. Cook from frozen, directly in the brodo.