Brodo:

• Add a small amount of extra virgin olive oil to a large pot over medium heat. Next, add the carrots, onions and celery.
• Season the vegetables generously with salt and cook them, stirring occasionally, until the carrots are very lightly browned and the onions are translucent. 
• Add the remainder of the broth ingredients into the pot. Bringing it to a boil.
• Reduce the heat, and continue to simmer for two hours. Remove any foam that forms on the surface.
• Allow the broth to cool slightly before removing the chicken carcass, vegetables, and Parmigiano Reggiano rinds .
• Pass the broth through a sieve to remove any remaining particles.

Tortellini:

• While the broth simmers, make the pasta dough.
• Form the flour into a well on a work surface and crack the eggs into the centre.
• Gradually incorporate the flour little by little into the mixture by whisking with a fork.
• Once the dough has started to come together, begin kneading the mixture with your hands.
• Continue to knead the dough for 10 minutes, then shape into a ball.
• Wrap the dough ball loosely in plastic wrap and let it rest at room temperature for 30 minutes.
• While the pasta is resting, make the filling. Start by melting butter in a frying pan set over medium heat. Add the diced pork loin and brown it on all sides.
• Combine the diced pork loin and diced prosciutto, chopping until you achieve a very fine paste,
  then add the grated Parmigiano Reggiano DOP, eggs, and season to taste with salt, pepper and nutmeg.
• Divide into 3 pieces. Using a rolling pin, roll the balls out into sheets of dough. Pass the sheets through a pasta machine, starting on the widest setting and moving progressively down to the narrowest.
• Lay the pasta sheets on a floured work surface. 
• Cut each sheet into 3 centimetre squares. Next, place a pea-sized amount of the filling onto each square. Fold the square diagonally in half onto itself to form a triangle. Fold it again, joining the corners at the base to form a pocket. Dip your fingers in warm water and run them along any edges that need a tighter seal.
• After you’ve finished folding the tortellini, reheat the broth. 
• Season to taste and bring to a simmer.
• Add the tortellini, cooking for about 3 minutes before removing from the heat.
• Distribute the tortellini and broth equally between 6 serving bowls. Garnish grated Parmigiano Reggiano DOP.