Roasted Tomato & Tortellini Soup Recipe
A vegetarian Italian Recipes recipe with tomato, onions - sliced, cloves garlic - for roasting. Ready in 1h 15m, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes
tomato(6) - 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
tomato(6) - 3
Cool and peel off the skin
- 4
Oven method: Quarter and toss them in 1-2 tablespoons of olive oil
-5 tablespoons extra virgin olive oil(4)tablespoons ricotta cheese - (or use paneer)(3) - 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
cloves garlic - for roasting(3)cloves garlic - minced(2)-5 tablespoons extra virgin olive oil(4)salt - to tasteparmesan cheese - shavings as required - 7
Roast/bake in the oven till it just browns
- 8
Blend together the tomatoes, onions and garlic in a food processor or mixer
tomato(6)onions - sliced(2)cloves garlic - for roasting(3)cloves garlic - minced(2) - 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
cloves garlic - for roasting(3)cloves garlic - minced(2)teaspoons black pepper powder - (adjust)(2)tablespoons ricotta cheese - (or use paneer)(3)fresh herbs - handful - 11
Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl
whole wheat flour(3/4 cup)salt - to tasteparmesan cheese - shavings as required - 12
Add water and 2 teaspoons of olive oil to make a stiff but pliable dough
-5 tablespoons extra virgin olive oil(4)teaspoons black pepper powder - (adjust)(2) - 13
Cover and keep aside for 30 minutes
- 14
Dust a working surface with flour
whole wheat flour(3/4 cup) - 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
tablespoons ricotta cheese - (or use paneer)(3) - 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
salt - to taste - 25
Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required)
parmesan cheese - shavings as 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
tomato(6)cloves garlic - for roasting(3)cloves garlic - minced(2) - 29
Add salt, pepper and pinch of sugar
teaspoons black pepper powder - (adjust)(2)pinch sugar(1)salt - to taste - 30
Add enough vegetable stock to make a thick soup
vegetable stock - 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
tomato(6)cloves garlic - for roasting(3)cloves garlic - minced(2)tablespoons ricotta cheese - (or use paneer)(3)fresh herbs - handfulvegetable stockparmesan cheese - shavings as required
Nutrition Facts
Per serving
Rate this recipe
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Roasted Tomato & Tortellini Soup Recipe
A vegetarian Italian Recipes recipe with tomato, onions - sliced, cloves garlic - for roasting. Ready in 1h 15m, serves 2.
Curated byKavya Sharma🇮🇳
Directions
33 steps- 1
To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes
tomato(6) - 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
tomato(6) - 3
Cool and peel off the skin
- 4
Oven method: Quarter and toss them in 1-2 tablespoons of olive oil
-5 tablespoons extra virgin olive oil(4)tablespoons ricotta cheese - (or use paneer)(3) - 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
cloves garlic - for roasting(3)cloves garlic - minced(2)-5 tablespoons extra virgin olive oil(4)salt - to tasteparmesan cheese - shavings as required - 7
Roast/bake in the oven till it just browns
- 8
Blend together the tomatoes, onions and garlic in a food processor or mixer
tomato(6)onions - sliced(2)cloves garlic - for roasting(3)cloves garlic - minced(2) - 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
cloves garlic - for roasting(3)cloves garlic - minced(2)teaspoons black pepper powder - (adjust)(2)tablespoons ricotta cheese - (or use paneer)(3)fresh herbs - handful - 11
Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl
whole wheat flour(3/4 cup)salt - to tasteparmesan cheese - shavings as required - 12
Add water and 2 teaspoons of olive oil to make a stiff but pliable dough
-5 tablespoons extra virgin olive oil(4)teaspoons black pepper powder - (adjust)(2) - 13
Cover and keep aside for 30 minutes
- 14
Dust a working surface with flour
whole wheat flour(3/4 cup) - 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
tablespoons ricotta cheese - (or use paneer)(3) - 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
salt - to taste - 25
Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required)
parmesan cheese - shavings as 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
tomato(6)cloves garlic - for roasting(3)cloves garlic - minced(2) - 29
Add salt, pepper and pinch of sugar
teaspoons black pepper powder - (adjust)(2)pinch sugar(1)salt - to taste - 30
Add enough vegetable stock to make a thick soup
vegetable stock - 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
tomato(6)cloves garlic - for roasting(3)cloves garlic - minced(2)tablespoons ricotta cheese - (or use paneer)(3)fresh herbs - handfulvegetable stockparmesan cheese - shavings as required
About this recipe
A vegetarian Italian Recipes recipe with tomato, onions - sliced, cloves garlic - for roasting. Ready in 1h 15m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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