Roasted Tomato & Tortellini Soup Recipe

Step 1: To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes

Step 2: To fire roast the tomatoesStove top method: Place them directly on a gas burner or on a fine wire mesh placed on the burner and roast till the skin chars

Step 3: Cool and peel off the skin

Step 4: Oven method: Quarter and toss them in 1-2 tablespoons of olive oil

Step 5: Place on a parchment lined baking sheet and bake in a pre-heated oven at 200 degree Celsius for about 20 minutes or till they just start browning

Step 6: Soup:Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt

Step 7: Roast/bake in the oven till it just browns

Step 8: Blend together the tomatoes, onions and garlic  in a food processor or mixer

Step 9: Sieve through a mesh to remove skin (if roasted in the oven) and seeds

Step 10: To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl

Step 11: Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl

Step 12: Add water and 2 teaspoons of olive oil to make a stiff but pliable dough

Step 13: Cover and keep aside for 30 minutes

Step 14: Dust a working surface with flour

Step 15: Roll out the dough into a very thin circle

Step 16: Cut the circle into rounds using a 3-inch round cutter

Step 17: Space the rounds as close together as possible

Step 18: Gather the scraps and reuse them

Step 19: Place a teaspoon of the Ricotta filling at the center of each round

Step 20: Run a finger dipped in water along the edge of the pasta round to moisten it

Step 21: Fold over the dough to seal and make a half moon shape

Step 22: Draw the ends together to form the typical Tortellini shape

Step 23: Heat water in a saucepan

Step 24: Add salt

Step 25: Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required)

Step 26: Cook for 2-3 minutes or till the Tortellini float on the surface

Step 27: Take them out using a slotted spoon

Step 28: Heat the Tomato – onion-garlic puree in a saucepan

Step 29: Add salt, pepper and pinch of sugar

Step 30: Add enough vegetable stock to make a thick soup

Step 31: Bring it to a boil and carefully drop the cooked Tortellini in it

Step 32: Boil for a few seconds more

Step 33: Serve Roasted Tomato Tortellini soup garnished with Parmesan cheese and herbs, along with garlic bread or Grilled Winter Vegetable Salad Recipe for a quick weeknight meal