Light yet flavourful, Chicken Consommé with Saffron and Tortellini brings together soft pasta and a fragrant broth in one calming, comforting bowl.
This Chicken Consommé with Saffron and Tortellini is centred around a slow-simmered chicken broth, light in texture with flavour developed through time and careful preparation.
It may look simple in the bowl, but each step shapes the broth and gives it depth without heaviness.
I first explored consommé through a Daring Cook’s challenge hosted by Peta from Peta Eats, but what stayed with me was the technique itself. Using the freeze gelatine method gives the broth a crystal clear appearance while keeping its full flavour.
To finish the dish, I paired it with traditional tortellini filled with pork, prosciutto, mortadella, and Parmigiano Reggiano. A pinch of saffron adds a deeper flavour and a rich golden colour from the saffron without affecting the clarity of the consommé.
Reasons to Make Chicken Consommé
- Makes use of basic kitchen equipment without needing anything specialised.
- Easy to portion, which makes it practical when serving a group or preparing ahead for guests.
- Doesn’t rely on heavy sauces, making it a good option when you want something lighter in the evening.
Key Ingredients for Chicken Consommé
Chicken Bones and Wings
Chicken bones and wings release flavour as they simmer. Using a mix of carcasses with some meat still attached helps produce a fuller result, while the wings add extra gelatin, which gives the broth a smoother texture and helps it set properly for the gelatine filtration step.
White Mirepoix
Onions and celery bring gentle aromatic notes without darkening the broth. Use fresh, firm vegetables and avoid carrots to keep the colour light.
Bouquet Garni
Parsley, bay leaves, thyme, and peppercorns add a light herbal flavour to the broth. They give it more depth without making the flavour too strong.
Saffron
Adds a distinctive flavour and a rich golden colour. Choose good quality threads rather than powder, as they give a better infusion and more consistent colour.
Egg Pasta Dough
Egg pasta dough provides elasticity and structure for shaping tortellini. Dough made with fresh eggs gives better colour and a firmer bite when cooked.
Find the complete list with measurements in the recipe card below.
How to Make Chicken Consommé
To Make Chicken Stock
Step 1: Put the chicken carcasses and wings in a big pot. Add the mirepoix (peeled onions and celery stalks) and the bouquet garni. Cover with water.
Note: A sachet d’épice made with a cheesecloth bag works better than a teaball, as it holds the herbs more effectively.
Step 2: Put the pot on the heat and bring it to a boil. Reduce the heat and simmer, uncovered and without stirring, for 3 to 4 hours. Skim off the fat and froth with a slotted spoon from time to time.
Step 3: Strain through a sieve lined with a muslin cloth or a coffee filter, then discard the bones, mirepoix, and solids. Set aside.
To Make Consommé
Step 1: Clarify the prepared chicken stock using the freeze gelatine filtration method.
Step 2: Measure the stock and enough gelatine powder to set it, following the instructions on the package for quantities, as they vary. Dissolve the gelatine powder in 240 ml – 1 cup of the stock. Then add it to the remaining hot stock and mix well until fully dissolved.
Step 3: Quickly cool the stock by placing the whole pot into a sink and running cold water around it. Pour it into containers and place them in the fridge.
Step 4: Allow the stock to set fully, then place it into the freezer to freeze solid overnight. If the stock is put into the freezer before it sets solid, it won’t separate properly when thawed.
Step 5: The following day, chop the frozen jelly into chunks and put them into a sieve lined with a filter cloth in the refrigerator. Allow it to thaw in the refrigerator.
Note: This process can’t be rushed. It has to happen in the refrigerator so the gelatine and any fat solids don’t melt and run through the filter cloth. This will take at least one day.
Step 6: Once fully filtered, the consommé is clear and ready to use.
To Make Tortellini di Bologna
Step 1: Prepare the egg pasta dough.
Step 2: For the filling, mince the pork loin, mortadella, and prosciutto 3 times in a meat mincer. If a meat mincer isn’t available, use a mixer. The consistency will be a bit different, but the taste won’t change.
Step 3: Add the finely grated Parmigiano Reggiano, egg, nutmeg, and a pinch of salt. Taste before adding salt, as mortadella, prosciutto, and Parmigiano Reggiano have a high sodium content. Mix well and keep the filling in the fridge until ready to use.
Step 4: Roll out the dough, fill it, and shape it into tortellini. Use the smaller 4 cm tortellini for serving with the consommé.
Step 5: Cook the tortellini separately until al dente to avoid the consommé becoming cloudy if any filling escapes.
Note: Cooking time will vary depending on the thickness. Fresh pasta takes a couple of minutes, while slightly dried pasta may take 10 to 12 minutes. Taste to check and focus on the thicker joints, which should remain firm.
Step 6: While the tortellini are cooking, warm the consommé, add salt to taste and a pinch of saffron, then mix well.
Step 7: Put a few tortellini in the plates and cover with the chicken and saffron consommé.
Step 8: Serve warm.
Frequently Asked Questions
No, skipping this step will give you a regular broth rather than a consommé. The filtration process is what creates the crystal clear result.
Check the thicker folded edge, as it cooks last. It should be tender but still slightly firm. Fresh tortellini cook quickly, and tasting one is the best way to check.
Yes, you can prepare them ahead and keep them in the refrigerator for a few hours. If making earlier, place them on a tray, freeze until firm, then store in a container and cook straight from frozen.
Chicken, veal, or a mix of ricotta and Parmigiano Reggiano all work well. Keep the mixture smooth and firm enough to hold its shape during cooking.
Extra Help from the Kitchen
Trim Excess Fat Before Simmering – Remove large visible fat pieces from the chicken bones and wings before cooking to reduce grease and improve the final clarity.
Roll Pasta Slightly Thinner Than Usual – Roll the dough thinner than standard pasta so the tortellini stay light and don’t dominate the broth.
Warm Saffron Separately First – Soak the saffron in a small spoonful of warm consommé before adding it to the pot to help release colour and flavour evenly.
Seal Tortellini Properly – Press the edges firmly and remove any trapped air before folding to prevent the filling from leaking into the cooking water.
Strain Without Pressing the Solids – Let the stock pass through the cloth naturally when straining. Pressing the solids can push impurities through and affect the clarity of the consommé.
Variations and Twists
Swap the Protein – Use duck or pheasant carcasses for the base stock. Game birds give a more robust flavour and a fuller mouthfeel than chicken once the broth is clarified.
Infuse Aromatic Spices – Add ginger or star anise to the aromatics while the stock simmers. Ginger brings gentle heat, while star anise adds a light aniseed note that works with the saffron.
Use Egg Custard Instead of Tortellini – Replace the tortellini with savoury egg custard cubes (royale). The cubes are soft and smooth, and they absorb the consommé as they warm through.
Add Sherry or Madeira at the End – Stir in a small splash of dry Sherry or Madeira as the broth warms. Sherry adds a dry, nutty note, while Madeira brings a gentle sweetness.
Storage and Shelf Life
Store the consommé and tortellini separately in airtight containers in the refrigerator. The consommé will keep for up to 3 to 4 days, while tortellini are best eaten within 1 day to maintain their texture.
Freeze the consommé on its own for longer storage. Thaw overnight in the refrigerator and reheat gently without boiling to maintain clarity.
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Chicken Consommé with Saffron and Tortellini Recipe
Equipment
Ingredients
For the Consommé
- 2 kg – 4 ½ lb chicken bones
- 500 g – 1 lb chicken wings
- 500 g – 1 lb white mirepoix (4 medium onions and 4 large celery ribs)
- bouquet garni (parsley, bay leaves, a sprig of thyme and whole peppercorns)
- up to 5 litres water – I used about 4 litres – 1 gallon of water
- powdered gelatine – follow package instructions for the ratio of gelatine to liquid
- salt
- saffron – a pinch
For the Tortellini di Bologna
For the Dough
- egg pasta dough – enough for 300 g – 10.5 oz flour and 3 eggs
For the Filling
- 100 g – 3.5 oz pork loin
- 50 g – 1.75 oz mortadella
- 50 g – 1.75 oz Italian prosciutto – possibly Parma
- 50 g – 1.75 oz Parmigiano Reggiano – finely grated
- 1 egg
- nutmeg – a pinch
- salt
Instructions
To Make Chicken Stock
- Put the chicken carcasses and wings in a big pot. Add the mirepoix (peeled onions and celery stalks) and the bouquet garni. Cover with water.Note: A sachet d’épice made with a cheesecloth bag works better than a teaball, as it holds the herbs more effectively.
- Put the pot on the heat and bring it to a boil. Reduce the heat and simmer, uncovered and without stirring, for 3 to 4 hours. Skim off the fat and froth with a slotted spoon from time to time.
- Strain through a sieve lined with a muslin cloth or a coffee filter, then discard the bones, mirepoix, and solids. Set aside.
To Make Consommé
- Clarify the prepared chicken stock using the freeze gelatine filtration method.
- Measure the stock and enough gelatine powder to set it, following the instructions on the package for quantities, as they vary. Dissolve the gelatine powder in 240 ml – 1 cup of the stock. Then add it to the remaining hot stock and mix well until fully dissolved.
- Quickly cool the stock by placing the whole pot into a sink and running cold water around it. Pour it into containers and place them in the fridge.
- Allow the stock to set fully, then place it into the freezer to freeze solid overnight. If the stock is put into the freezer before it sets solid, it won’t separate properly when thawed.
- The following day, chop the frozen jelly into chunks and put them into a sieve lined with a filter cloth in the refrigerator. Allow it to thaw in the refrigerator.Note: This process can’t be rushed. It has to happen in the refrigerator so the gelatine and any fat solids don’t melt and run through the filter cloth. This will take at least one day.
- Once fully filtered, the consommé is clear and ready to use.
To Make Tortellini di Bologna
- Prepare the egg pasta dough.
- For the filling, mince the pork loin, mortadella, and prosciutto 3 times in a meat mincer. If a meat mincer isn’t available, use a mixer. The consistency will be a bit different, but the taste won’t change.
- Add the finely grated Parmigiano Reggiano, egg, nutmeg, and a pinch of salt. Taste before adding salt, as mortadella, prosciutto, and Parmigiano Reggiano have a high sodium content. Mix well and keep the filling in the fridge until ready to use.
- Roll out the dough, fill it, and shape it into tortellini. Use the smaller 4 cm tortellini for serving with the consommé.
- Cook the tortellini separately until al dente to avoid the consommé becoming cloudy if any filling escapes.Note: Cooking time will vary depending on the thickness. Fresh pasta takes a couple of minutes, while slightly dried pasta may take 10 to 12 minutes. Taste to check and focus on the thicker joints, which should remain firm.
- While the tortellini are cooking, warm the consommé, add salt to taste and a pinch of saffron, then mix well.
- Put a few tortellini in the plates and cover with the chicken and saffron consommé.
- Serve warm.
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I must say Manu I am impressed girl, you made it from scratch...
Now thats what you call dedication.
This looks so delicious and saffron adds such a nice color...
Lovely
Manu, ma che bonta' Che belle foto! Come sempre bravissima!!!
I have never eaten consomme but by the look of it and after reading your recipe .. i can already say how much I am going to love it.
Manu,
Many people have been posting about consomme in the last few days, but yours is, by far, the best!! Your first picture is so beautiful & looks so delicious! It's been ages since I've made that raft to make consomme! It's so time consuming! I do always make homemade stock. Maybe I need to make consomme soon too 🙂 Great post, as usual!! Kay
Thank you for your wonderful comment Kay! 🙂 I had never made consomme'... and I have to say, it looks great... but it is A LOT of work... I don't think I will be making it regularly... But for special occasions it is surely worth the effort! 😉
Sunshine in a bowl!
Gorgeous consomme! I would never have thought of using a teaball - great idea!
That's a lot of tortellini... well done.
The safron is a great idea, it looks wonderful!
Stay JOLLY!
D&S
What an incredibly flavourful soup. I adore saffron! Very impressive that you made your own tortellini. The consume sounds incredible.
Manu, you are amazing..... you made consommé from scratch? Really impressive! I never made it before although I use the cubicle store-bought consommé all the time. This looks like a lot of work, however, I'm sure there is nothing better than homemade consommé. It's definitely for a special occasion. I'd love to drink this up!
Wow Manu! This whole process looks so inspiring. The frozen jelly looks beautiful and then all that filling ... It's interesting to see you Italians use Saffron in such a different way than Persians. We usually crush the saffron threads and then dissolve them in hot water. Either way it's tasty.:-)
Wow - what a beautiful and thorough post! Your photos are amazing, and your consomme even more so. Wonderful work on the challenge!
I didn't try the freezing method but it looks like it worked perfectly for you!
The colour of the consommé is stunning so so beautiful. And the filled pasta is a brilliant idea. Superb effort well done. Exquisite! Cheers from Audax in Sydney Australia.
Thank you so much Audax... it is a great compliment coming from such a talented foodie! I had no idea you are from Sydney too! 🙂
Manu this consomme is beautiful!! And your tortellini!! Amazing job! I love the addition of saffron, makes the soup such a beautiful color and must give it such a great flavor.
Wow, this looks amazing! Saffron makes everything delicious and I am so impressed with your tortellini! I've never made them myself. Yours are just perfect.
That looks so appetizing! I must admit, I've never cooked with saffron, but always think about picking up up so I have it.
Nice! And your tortellinis look so perfect! Mine never look perfect. But then...I've never made them 🙂 Spectacular dish, darling. And I love that you Indian-fushioned it up with some saffron. Well done!
What a delightful, bright yellow color of the consomme, it looks like it come out of five star restaurant! What a special recipe 🙂
I never made consommé, and it's a very long process, but the result is awesome! I'd like a dish of your consommé with tortellini (ah, tortellini, I love them)!
By the way, that pan-looking dish is fabulous!
Hehehe thanks! The dish is actually a "tegamino" that I bought to make eggs... hahahaha But it can be also used as a serving dish for "tapas"... and I thought it would work well in this case as I did not want the tortellini to fall at the bottom of a deep dish! Just for the sake of presentation! 😉
Oh, Manu!!! Everything about this recipe is amazing! The consomme is so vibrant and clear. Your tortellini is perfectly executed!!! I wish I could triple buzz this!!!!