Comforting Homemade Tortellini Soup: A Hearty and Flavorful Delight

In a mixing bowl, combine the flour, egg, ricotta, Parmesan, salt, and pepper. Stir until the dough begins to form. Add a little water if needed to bring it together.
Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
Roll the dough out thinly, then cut into small squares. Place a small dollop of ricotta filling in the center of each square. Fold the corners together to form triangles, then fold the triangles around your finger to make the classic tortellini shape.
Bring a pot of water to a boil and cook the tortellini for 3-4 minutes, or until they float to the surface. Drain and set aside.
Prepare the Soup:

In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
Add the zucchini and continue to cook for another 2-3 minutes.
Simmer the Soup:

Pour in the chicken or vegetable broth, diced tomatoes, oregano, basil, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
Add the Tortellini and Spinach:

Add the cooked tortellini to the soup and simmer for an additional 5-7 minutes until heated through. If using spinach, stir it in during the last minute of cooking.
Serve:

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve warm with crusty bread on the side for a complete meal.
Serving and Storage Tips: