Tortellini Soup

Name: Tortellini Soup
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 teaspoon, extra-virgin olive oil; 1 small, garlic clove, minced; 2 ounces, ground beef, veal or pork; 1/3 cup, ricotta cheese; 1 tablespoon, Parmesan cheese, freshly grated; 1 tablespoon, fresh basil leaves or parsley leaves, minced; , Salt and ground black pepper; 1/2 , large egg yolk; 1/2 pound, Fresh Egg Pasta; 2 quarts, homemade chicken stock; 4 cups, spinach, chard, watercress or escarole, stemmed and chopped; , Salt and ground black pepper; , Parmesan cheese, freshly grated

2 comments

SERVES6 to 8

WHY THIS RECIPE WORKS

For our tortellini soup recipe, we focused on the pasta, rolling it into sheets as thin as possible; thicker pasta made for undesirable chewy edges on the tortellini. When making the tortellini for our tortellini soup recipe, we found it’s ...

This is a members' feature.