1 whole chicken (cut into 4 pieces)
3 carrots (peeled, coarsely chopped)
2 onions (peeled, coarsely chopped)
4 stalks celery (coarsely chopped)
1 tablespoon tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems only
4 ounces prosciutto (finely diced)
4 ounces mortadella (finely diced)
1/2 cup Parmigiano-Reggiano (grated, plus additional to garnish)
4 ounces ground turkey
4 ounces ground pork
1 egg (beaten)
1/8 teaspoon nutmeg
1/4 cup parsley (roughly chopped, to garnish)
1 1/2 recipes basic pasta dough or 1 pound fresh ( pasta sheets )
For the Brodo: Place all the ingredients for the stock in the bowl of a slow cooker, cover with water, leaving 1-inch of space on top. Turn on low and cook for 4-1/2 to 5 hours. Remove the chicken pieces from the stock and strain the stock through a fine mesh sieve.
For the Filling: In the bowl of a food processor, pulse the prosciutto, mortadella, and Parmigiano-Reggiano until finely ground. Remove to a large bowl with the turkey and pork and mix to combine. Add the egg, season with salt, pepper and nutmeg. Set aside until ready to use.
For the Tortellini: Roll the pasta into sheets using a pasta machine until the number 9 setting is reached. Cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
Bring the chicken stock to a boil. Drop the tortellini in the boiling stock and simmer for 7-8 minutes, or until tender and filling is cooked through, the tortellini should float to the top. Season with salt and pepper. Divide the pasta between bowls and ladle over broth. Top with grated Parmigiano-Reggiano and parsley.
Tip: Make the tortellini in advance. Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate or freeze. Reserve for later assembly.