Made in a Cloud Nine USA Enamel Dutch Oven, this rustic and delicious soup pairs perfectly with homemade tortellini for the ultimate comfort food meal. 

INGREDIENTS

Tomato Soup

• 2 tbs olive oil
• 1 brown onion, diced
• 1 red capsicum, core and seeds removed and diced
• 2 tsp dried oregano
• 2 tsp dried basil
• ¼ tsp chilli flakes, optional
• 5 cloves garlic, roughly chopped
• 2 x 400g tins of whole tomatoes
• 500mls chicken or vegetable stock
• 1 tbs Worcestershire sauce
• 2 tbs brown sugar
• Sea salt
• Cracked pepper
• 4 tbs basil pesto, for serving
• ½ cup finely grated parmesan cheese, for serving

Homemade Cheese Tortellini

• 2 cups flour
• 2 large eggs
• ½ tsp salt
• 250g ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ tsp black pepper
• 1 tbs chopped fresh parsley (optional)
• Water, for sealing tortellini edge

METHOD

Tomato Soup

1. Heat the olive oil in the Lodge Enamelled Cast Iron Dutch Oven over medium heat.
2. Add the diced onion and capsicum and fry for 8-10 minutes until softened.
3. Add the dried herbs, chilli flakes, and garlic, and fry briefly until aromatic.
4. Stir in the tinned tomatoes, stock, Worcestershire sauce, and brown sugar.
5. Bring to a simmer.
6. Reduce the heat to low and cook partially covered for 1 hour.

Tortellini

1. On a clean surface, create a mound with the flour.
2. Make a well in the centre.
3. Crack the eggs into the well and add salt.
4. Gradually whisk the eggs while incorporating the flour until a dough forms.
5. Knead the dough for about 5-7 minutes until smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes
7. In a bowl, mix together ricotta cheese, Parmesan cheese, black pepper, and chopped parsley (if using) for the filling.
8. After 30 minutes, roll out the pasta dough thinly on a floured surface.
9. Use a round cutter or a glass to cut out circles of dough.
10. Place a small amount (about 1 teaspoon) of filling in the centre of each dough circle.
11. Moisten the edges of the dough with water.
12. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal.
13. Bring the two corners of the half-moon together, overlapping slightly, and press to seal, forming the classic tortellini shape.
14. Set aside until the soup is cooked. 

Finish the soup and cook the Tortellini

1. After 1 hour, use a food processor to blitz the soup until smooth.
2. Season to taste with sea salt, cracked pepper, and additional brown sugar if needed.
3. In a separate large pot, bring salted water to a boil. Reduce the heat to medium and cook the tortellini until they float to the surface, about 3-5 minutes.
4. Drain the pasta and add it to the soup.
5. Ladle the Tomato Tortellini Soup into bowls and top each serving with a spoonful of basil pesto and a sprinkle of grated Parmesan cheese