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1 3 or 4-quart kettle or dutch oven
1lbTortellini: This is about 24 tortellini. (453g)
Filling for the Tortellini
8ozRicotta Cheese (262g)
½cupgrated or shredded parmesan cheese (50g)
1cupfresh-packed spinach. (50g)
pinch of nutmeg
2 tbspolive oil
115ounce can diced fire-roasted tomatoes (425g)
32ouncescrushed tomatoes. (900g)
2cupsvegetable or chicken broth (450g)
2tspsalt or salt to taste if you use full salt broth
6tbspgrated parmesan cheese for garnish.
3tbsp.fresh chopped basil for garnish
1/2cupHalf and half (120ml)
Make the pasta for the tortellini. Follow my recipe and once the pasta is rolled out cut it into 3-inch circles. Keep the circles covered so they don't dry out or else they will crack when you fill them. Alternately use a package of round wonton wrappers. This is what I did in this recipe.
Make the Tortellini
Microwave the fresh spinach for 1 minute. Chop the cooked spinach. Squeeze out excess water and set it aside to cool.
To a small bowl add the ricotta and parmesan cheese.
Beat the egg and add it to the bowl
Add the pepper, dried basil, Italian seasoning, and a pinch of nutmeg.
Add the cooled chopped spinach and stir to mix well.
With your fingers spread a light coating of water all around the edge of a pasta or wonton circle.
Add a tsp of filling to the center of a wonton wrapper or pasta dough circle.
Fold the circle in half to enclose the filling. Press the edges together to seal
Bring the two ends of the half-circle together and press to seal. See the video for how to do this.
Place the finished tortellini on a parchment-covered baking sheet and refrigerate or freeze while you make the soup.
In a dutch ovenor heavy bottom kettle - over medium heat lightly brown the chopped onions in the olive oil. This takes about 10 minutes.
Add the garlic and cook another minute.
Add the tomatoes, tomato paste, broth, sugar, pepper, and salt.
Simmer for 30 minutes.
While the soup is cooking bring a 4-quart kettle of water to boil and cook the tortellini until tender. Drain and set aside.
Finish the soup by adding the half and half and balsamic vigegar. Adjust the seasonings to taste.
Serve the Soup
Divide the soup between six or eight bowls depending on how hungry you are.
Split the cooked tortellini and the same number in each bowl.
Top with grated parmesan and fresh chopped basil.
If you are using fresh tortellini, add them to the soup and cook them in the soup. Cook for about 10 minutes. Pre-cook the frozen tortellini.