Homemade Cheese Tortellini Soup with Chicken & Spinach
For the Tortellini:
3 cups of 00 or high protein flour
Water as needed
16 ounces of whole milk ricotta
1 cup of shredded Parmesan cheese
Kosher salt to taste
For the Stock:
1 whole roasting chicken
4 roughly chopped carrots
4 roughly chopped stalks of celery
1 roughly chopped yellow onion
4 garlic cloves
8-10 sprigs of parsley
8-10 sprigs of fresh thyme
1 bay leaf
For the Soup:
1 gallon of fresh chicken stock, reserve the rest for a later day
1 pulled and roughly chopped poached chicken, skin and bones discarded
5 peeled and sliced carrots
5 sliced stalks of celery
½ peeled and small diced carrot
3 finely minced cloves of garlic
1 28-ounce can of whole peeled tomatoes, drained and squeezed
4 cups of packed baby spinach
1 tablespoons each chopped parsley, thyme and oregano
Kosher salt and fresh cracked pepper to taste
Tortellini: Add the flour to a clean surface and make a well. Add the eggs to center of a well and whisk using a fork.
Gradually bring in flour from the outside until it is combined. Use a bench knife to scrape together all of the ingredients and knead for at least 7 minutes. You may need to add a bit of water if the dough is too dry.
Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 30 minutes.
While the dough is resting mix together the ricotta, parmesan and salt until combined and chill until ready to use.
Next, divide the dough into 3 sections and roll out each piece using a pasta roller with hand crank on the lowest setting. Fold the dough over and repeat. Next, turn the setting to 3 and roll the dough. Fold it and change the setting to 6 and roll it again. The dough should be a long thin sheet. Set aside on a floured surface and repeat with the other 2 dough balls.
Add a very small dollop of the ricotta-parmesan cheese blend all over the rolled out dough sheets with about a 2 inch radius from the center of the cheese. Using a ravioli stamper cut the dough around the cheese and then fold the bottom corner up to the top. You may need to seal with some water. Next, fold the other 2 corners together and pinch.
Let the tortellini rest for about 20-30 minutes before par-boiling in some boiling salted water until they are floating. Cool, coat with oil and chill until ready to serve.
Stock: Add all of the ingredients to a deep stock pot and add enough water until it covers the chicken by 4 inches.
Simmer the stock for about 45 to 60 minutes or until the chicken is completely cooked throughout.
Strain the stock and discard the veggies and herbs. Return the liquid to the stock pot and on a burner over low heat.
Soup: Remove the skin from the chicken and pull the meat away from the bones. Roughly chop and add it to the stock pot along with the sliced carrots, celery, onions, garlic and tomatoes and cook until the veggies are tender, about 20 to 25 minutes.
Finish the soup with the spinach, herbs and salt and pepper and serve with some cooked tortellini.