A few weeks back I traveled through the Emilia Romagna region of Italy. Honestly the cuisine in this region is spectacular. It is the home of prosciutto, Parmigiano Reggiano and balsamic vinegar. Just amazing.
I picked up these incredible tortellini at a local market that were filled with prosciutto, mortadella, parmigiano reggiano and pork. They were incredible. I know that you will not be able to necessarily find this type of filling back in the US, but for this recipe you can use the tortellini with the filling of your choice. It still will be amazing.
Tortellini Soup
Ingredients
(Serves 4)
5 Cups Water
2 oz. Carrots, peeled and cut in half
2 oz. Celery Stalk, cut in half
2 Cloves Garlic
2 oz. (1 small) Onion, peeled and cut in half
5 oz. (1 small) Fresh Tomato, cut in half
1 ¼ tsp. Salt
½ tsp. Pepper
1 Sprig Fresh Rosemary
1 Pecorino Cheese End, plus grated Pecorino to serve
¾ lb Tortellini
Method
To a small pot add in the water, carrots, celery, garlic, onion, tomato, rosemary, salt and pepper
Bring to a boil and add in the Pecorino end. Simmer on low for 30 minutes, until all the veggies are soft. The Pecorino should just melt into the soup. If it doesn’t remove it from the pot and discard.
Remove the veggies from the pot and puree. Add the puree back to the pot.
Boil tortellini right in the soup. .
Serve topped with more Pecorino.
Top with a drizzle of olive oil and grated Pecorino.