Tortellini Soup
By America's Test KitchenPublished on June 24, 2009
Yield
Serves 6 to 8
Ingredients
Meat and Ricotta Tortellini
1 teaspoon extra-virgin olive oil 1 small garlic clove, minced2 ounces ground beef, veal or pork⅓ cup ricotta cheese 1 tablespoon Parmesan cheese, freshly grated1 tablespoon fresh basil leaves or parsley leaves, mincedSalt and ground black pepper ½ large egg yolk ½ pound Fresh Egg PastaSoup Base
2 quarts chicken stock 4 cups spinach, chard, watercress or escarole, stemmed and choppedSalt and ground black pepper Parmesan cheese, freshly gratedBefore You Begin
If you can find high-quality fresh tortellini at a local market, omit steps 1 and 2 and use about 50 small or medium tortellini in step 3. We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock.
Instructions
- Heat the oil and garlic in a small skillet over medium heat. Cook until the garlic is golden, about 2 minutes. Add the meat and raise the heat to medium-high. Cook, using a wooden spoon to break up the larger pieces of meat, until the liquid evaporates and the meat browns, about 3 minutes. Spoon off the fat and transfer the meat mixture to a small bowl. Cool slightly. Stir in the cheeses, basil, and salt and pepper to taste. Stir in the egg yolk. (The filling can be covered and refrigerated for 1 day.)
- Fill and shape the tortellini. Place the filled tortellini on a large baking sheet lined with parchment or wax paper. (The tortellini can be refrigerated, uncovered, for up to 2 hours.)
- Bring the stock to a boil in a large stockpot or Dutch oven. Drop the tortellini and greens into the pot. Simmer until the tortellini are al dente, about 4 minutes. Season the soup with salt and pepper to taste. Serve immediately, passing the Parmesan at the table.
Yield
Serves 6 to 8Ingredients
Meat and Ricotta Tortellini
Soup Base
Test Kitchen Techniques
Ingredients
Meat and Ricotta Tortellini
Soup Base
Test Kitchen Techniques
Ingredients
Meat and Ricotta Tortellini
Soup Base
Test Kitchen Techniques
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 imperative to properly seal the edges on each piece of filled pasta. To ensure the seal, it’s best to use the pasta sheet as quickly as possible; that way, it is moist and easy to manipulate. To guarantee that the pasta does not dry out, make the filling first, so it is ready once the pasta has been rolled out.
Before You Begin
If you can find high-quality fresh tortellini at a local market, omit steps 1 and 2 and use about 50 small or medium tortellini in step 3. We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock.
Instructions
- Heat the oil and garlic in a small skillet over medium heat. Cook until the garlic is golden, about 2 minutes. Add the meat and raise the heat to medium-high. Cook, using a wooden spoon to break up the larger pieces of meat, until the liquid evaporates and the meat browns, about 3 minutes. Spoon off the fat and transfer the meat mixture to a small bowl. Cool slightly. Stir in the cheeses, basil, and salt and pepper to taste. Stir in the egg yolk. (The filling can be covered and refrigerated for 1 day.)
- Fill and shape the tortellini. Place the filled tortellini on a large baking sheet lined with parchment or wax paper. (The tortellini can be refrigerated, uncovered, for up to 2 hours.)
- Bring the stock to a boil in a large stockpot or Dutch oven. Drop the tortellini and greens into the pot. Simmer until the tortellini are al dente, about 4 minutes. Season the soup with salt and pepper to taste. Serve immediately, passing the Parmesan at the table.
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