Roasted Tomato & Tortellini Soup
Introduction:
The Roasted Tomato & Tortellini Soup is a beautifully rich and comforting dish that marries the natural sweetness of fire-roasted tomatoes with the savory depth of homemade tortellini. This vegetarian Italian-inspired soup is perfect for a cozy dinner, bursting with fresh flavors and the creamy goodness of ricotta-filled tortellini. With its layers of caramelized onions and garlic, this dish offers a satisfying balance of smokiness and brightness, ideal for a hearty, yet light meal.
The key to making this soup truly special lies in the roasting process—caramelizing the tomatoes, onions, and garlic enhances their natural sweetness and depth. Coupled with whole-wheat tortellini, this soup is both flavorful and nutritious. Serve it with a sprinkle of Parmesan cheese and fresh herbs for that final touch of indulgence, along with a side of garlic bread or a Grilled Winter Vegetable Salad to complete the experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 6 (medium-sized) |
| Onions | 2 (sliced) |
| Garlic (for roasting) | 3 cloves |
| Garlic (minced) | 2 cloves |
| Whole Wheat Flour | 3/4 cup |
| Extra Virgin Olive Oil | 4-5 tablespoons |
| Black Pepper Powder | 2 teaspoons (adjust to taste) |
| Ricotta Cheese (or Paneer) | 3 tablespoons |
| Fresh Herbs | A handful (e.g., basil, thyme) |
| Vegetable Stock | As needed (about 2-3 cups) |
| Sugar | A pinch |
| Salt | To taste |
| Parmesan Cheese (shavings) | As required |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12g |
| Carbohydrates | ~50g |
| Fiber | ~8g |
| Fat | ~12g |
| Saturated Fat | ~4g |
| Sodium | ~600mg |
| Sugars | ~7g |
Preparation Time: 60 minutes
Cooking Time: 15 minutes
Total Time: 75 minutes
Servings: 2
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Instructions
1. Roasting the Tomatoes:
Start by roasting the tomatoes to bring out their rich, smoky flavor. You can choose between two methods:
-
Stovetop Method: Place the tomatoes directly on a gas burner or use a fine wire mesh to hold them above the flame. Roast the tomatoes until their skin chars and blackens, then remove them from the heat and let them cool. Peel off the skin once cooled.
-
Oven Method: Quarter the tomatoes and toss them in 1-2 tablespoons of olive oil. Spread them on a parchment-lined baking sheet and roast in a preheated oven at 200°C (400°F) for about 20 minutes, or until they begin to brown.
Once the tomatoes are roasted, set them aside to cool.
2. Roasting the Onions and Garlic:
Toss the sliced onions and 2-3 cloves of garlic with a tablespoon of olive oil and a pinch of salt. Spread them evenly on a baking sheet or in a roasting pan. Roast them in the oven at 200°C (400°F) for about 15 minutes or until the onions are golden brown and soft.
3. Preparing the Tomato, Onion, and Garlic Puree:
Once the tomatoes have cooled, peel off their skins and blend them with the roasted onions and garlic in a food processor or blender. If you used the oven method for roasting the tomatoes, you may want to sieve the mixture through a fine mesh to remove any remaining skins and seeds, ensuring a smooth soup base.
4. Making the Tortellini:
In a small bowl, combine fresh herbs (such as basil or thyme), minced garlic, black pepper, and ricotta cheese (or paneer). Mix well and set aside.
To prepare the tortellini dough, place the whole wheat flour in a large mixing bowl and add a pinch of salt. Gradually add water and 2 teaspoons of olive oil to the flour, stirring to form a stiff but pliable dough. Knead the dough for 5-10 minutes until it becomes smooth. Cover the dough and let it rest for 30 minutes.
After the dough has rested, dust a clean surface with flour and roll out the dough into a very thin sheet. Using a 3-inch round cutter, cut out as many circles as possible. Reuse the dough scraps by rolling them out again.
Place a teaspoon of the ricotta mixture in the center of each dough round. Lightly moisten the edges of the dough with a wet finger, fold over to form a half-moon shape, and press the edges together to seal. Then, draw the two ends together to form the traditional tortellini shape.
5. Cooking the Tortellini:
Bring a large saucepan of salted water to a boil. Drop the prepared tortellini in batches into the boiling water. Cook for 2-3 minutes or until the tortellini float to the surface. Carefully remove them using a slotted spoon and set them aside.
6. Preparing the Soup:
In a separate saucepan, heat the tomato-onion-garlic puree over medium heat. Add salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Gradually add vegetable stock to reach your desired soup consistency (about 2-3 cups). Bring the soup to a boil.
7. Assembling the Soup:
Once the soup is boiling, gently add the cooked tortellini to the soup. Let it simmer for a few more seconds, allowing the tortellini to absorb some of the soup’s flavors.
8. Garnishing and Serving:
Ladle the soup into bowls and garnish with freshly shaved Parmesan cheese and additional fresh herbs. Serve hot with a side of crusty garlic bread or a refreshing Grilled Winter Vegetable Salad for a wholesome, satisfying meal.
Serving Suggestions:
This Roasted Tomato & Tortellini Soup is a perfect standalone dish, but it pairs wonderfully with garlic bread or a light salad. You can also serve it with a drizzle of extra virgin olive oil or a sprinkle of chili flakes for added flavor. The rich, savory tortellini combined with the roasted tomato soup makes for a delightful and filling dinner option.
Tips and Variations:
- Tortellini Variations: You can experiment with different fillings for your tortellini. Try using spinach and ricotta or even a blend of mushrooms for a unique twist.
- Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. You can also freeze the soup for up to 3 months.
- Vegetarian Stock: Use homemade or store-bought vegetable stock to ensure a rich flavor in your soup base.
- Creamy Option: For a creamier texture, add a few tablespoons of cream or milk to the soup once it’s done cooking.
This hearty and flavorful Roasted Tomato & Tortellini Soup is sure to become a favorite in your household. With its comforting richness and the satisfying bite of homemade tortellini, it’s the perfect dish for a cozy evening or a special meal shared with loved ones. Enjoy!
