Roasted Tomato & Tortellini Soup Recipe

Roasted tomatoes are paired with whole wheat ,cheese stuffed Tortellini to make this simple soup, which can also double up as a light meal. Making the Tortellini from scratch can seem like a daunting task, but this quick pasta recipe makes it a fun activity. The pasta can be made ahead and frozen to cut down on the prepping time. Roasting the tomatoes enhances their flavor. You can either fire roast them or roast them in the oven. The soup tastes good on its own but you can add cream or thick yogurt to enrich the taste. Also you can add vegetables like carrots or spinach to amp up the health quotient.  Tomatoes, Onions, Garlic, Garlic, Whole Wheat Flour, Extra Virgin Olive Oil, Black pepper powder, Ricotta Cheese, Fresh Herbs, Vegetable stock, Sugar, Salt, Parmesan cheese   6 Tomatoes 2 Onions , sliced 3 cloves Garlic , for roasting 2 cloves Garlic , minced 3/4 cup Whole Wheat Flour 4-5 tablespoons Extra Virgin Olive Oil 2 teaspoons Black pepper powder , (adjust) 3 tablespoons Ricotta Cheese , (or use paneer) Fresh Herbs , handful, chopped (I used parsley, thyme) Vegetable stock 1 pinch Sugar Salt , to taste Parmesan cheese , shavings as required     60   15     To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes.