Name: Creamy Tortellini Soup
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 cups flour; 3 eggs; 1/2 cup ricotta cheese; 1/2 cup shredded gouda or mozzerella; 1 garlic clove grated; 1 tbsp fresh basil & parsely; Pinch of salt; Pinch of dried oregano; Pepper to taste; 3 tbsp butter; 1/2 sweet onion; 2 celery stalks; 1 carrot; 1/2 tsp dried oregano, basil; 1/4 tsp red pepper flakes; Salt & Pepper to taste; 3 cloves garlic; 3 tbsp tomato paste; 5 cups vegetable broth; 1 cup crushed tomatoes; 1/2 cup Ontario Whole milk; 1 cup heavy cream; 1/4 cup chopped sun-dried tomatoes; 2 cups of fresh spinach; 1 can of navy beans

Instructions

For tortellini:

Add flour to a work surface and create a well in the centre. Add the eggs and use a fork to gradually mix in the eggs. When it forms a shaggy dough, knead for 7-10 minutes or until it bounces back when poked. Cover in plastic wrap and let sit in the fridge for half an hour.
In a bowl, combine the filling ingredients and add to a piping bag.
When the dough is ready, roll out to desired thickness (I used up to setting 6 on my pasta attachment and cut into small squares.
Add a tsp of filling to each square and fold into a triangle. Then fold both corners in a cross over one another, creating a tortellini.
When ready to add into soup, boil in salted water for 1-2 minutes and add into soup, allowing the tortellinis to finish cooking in the broth.

For soup:

Dice onion, celery and carrots. Heat a large pot on medium heat and add butter. Add veggies and sauté for 7-10 minutes or until translucent. Add tomato paste, garlic and dried seasonings and cook for another 3 minutes.
Add crushed tomatoes and broth and bring to a simmer on medium heat for 10-15 minutes. When it reaches a simmer, add milk and cream. Season to taste.
Add the lightly cooked tortellini, beans, spinach, and sun-dried tomatoes and stir to wilt the spinach. Allow to simmer until the tortellini reach desired texture and serve :)

Creamy Tortellini Soup