## Roasted Tomato & Tortellini Soup Recipe (Italian Recipes Style)

Discover how to make a delicious and authentic **Roasted Tomato & Tortellini Soup Recipe** with this easy-to-follow recipe. A traditional **Italian Recipes Dinner**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 2 servings
**Prep time:** 60 minutes
**Cook time:** 15 minutes
**Total time:** 75 minutes

**Cuisine:** Italian Recipes
**Course:** Dinner
**Diet:** Vegetarian

### Ingredients for Roasted Tomato & Tortellini Soup Recipe:

* 6 Tomatoes
* 2 Onions – sliced
* 3 cloves Garlic – for roasting
* 2 cloves Garlic – minced
* 3/4 cup Whole Wheat Flour
* 4-5 tablespoons Extra Virgin Olive Oil
* 2 teaspoons Black pepper powder – (adjust)
* 3 tablespoons Ricotta Cheese – (or use paneer)
* Fresh Herbs – handful
* Vegetable stock
* 1 pinch Sugar
* Salt – to taste
* Parmesan cheese – shavings as required

### Step-by-Step Instructions to Make Roasted Tomato & Tortellini Soup Recipe:

1. first roast the tomatoes.
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.
3. Cool and peel off the skin.
4. Oven method: Quarter and toss them in 1-2 tablespoons of olive oil.
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.
6. Soup:Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt.
7. Roast/bake in the oven till it just browns.
8. Blend together the tomatoes, onions and garlic  in a food processor or mixer.
9. Sieve through a mesh to remove skin (if roasted in the oven) and seeds.
10. To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl.
11. Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl.
12. Add water and 2 teaspoons of olive oil to make a stiff but pliable dough.
13. Cover and keep aside for 30 minutes.
14. Dust a working surface with flour.
15. Roll out the dough into a very thin circle.
16. Cut the circle into rounds using a 3-inch round cutter.
17. Space the rounds as close together as possible.
18. Gather the scraps and reuse them.
19. Place a teaspoon of the Ricotta filling at the center of each round.
20. Run a finger dipped in water along the edge of the pasta round to moisten it.
21. Fold over the dough to seal and make a half moon shape.
22. Draw the ends together to form the typical Tortellini shape.
23. Heat water in a saucepan.
24. Add salt.
25. Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required).
26. Cook for 2-3 minutes or till the Tortellini float on the surface.
27. Take them out using a slotted spoon.
28. Heat the Tomato – onion-garlic puree in a saucepan.
29. Add salt, pepper and pinch of sugar.
30. Add enough vegetable stock to make a thick soup.
31. Bring it to a boil and carefully drop the cooked Tortellini in it.
32. Boil for a few seconds more.
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.

### Tips for the Best Roasted Tomato & Tortellini Soup Recipe:

* Always use the freshest ingredients available for the best flavor.
* Preheating your oven properly is crucial for even baking results.

### Related Recipes:

* [Mutton Cut Recipe](https://evatika.com/directory-recipe/listing/mutton-cut-recipe/)
* [Spicy Soya Keema Masala Recipe](https://evatika.com/directory-recipe/listing/spicy-soya-keema-masala-recipe/)
* [Chettinad Vegetable Pulav Recipe -](https://evatika.com/directory-recipe/listing/chettinad-vegetable-pulav-recipe/)