Eric Akis: Tortellini with Italian-style soup makes a hearty meal

At least once a month, a package of fresh tortellini will end up in my shopping cart. I like it because of its culinary flexibility and the fact I can use it in dishes that match the season.

The process began by sautéing some onions and bell peppers in olive oil until tender. Flavourings for the soup, such as minced garlic, tomato paste and dried herbs, were stirred in and heated a short while. Broth — vegetable or chicken — was added, along with canned, diced tomatoes and chopped fresh kale. The soup was then simmered until the kale was tender.

The soup could be served with Italian-style bread, such as focaccia from your favourite bakery. Or, bake it yourself using today’s second recipe, for olive focaccia with rosemary, sea salt and pepper. It’s an aromatic, flavourful bread that works very well with the tortellini soup. Add the broth, 1/2 cup water, diced tomatoes and sugar to the pot . Bring the soup to a simmer, and then add the kale. Simmer the soup 10 minutes, or until kale is tender.

Note: Fresh tortellini, depending on the brand, can vary in size, which is why I have given a range on how many to use in this recipe. For example, if the tortellini are larger, such as Duso’s brand are, you’ll only need to add nine or 10 cooked tortellini to each bowl of soup. If the tortellini are smaller, such as Olivieri brand are, you’ll want add 12 to 15 cooked tortellini to each bowl of soup.

If mixing the dough by hand, slowly add one cup of the flour, working it into the yeast/water mixture with a spoon until the dough loosely clumps together. Now mix in the fine salt. Lightly dust a clean work surface with the remaining flour. Gather the dough, scraping the sides of the bowl if necessary, and set it on the counter. Dab it lightly in the flour to coat it, and then knead for six to eight minutes, until the dough is smooth, but still slightly sticky.

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