It never ceases to amaze me...  fog.  Yes, fog.  I read somewhere that in a square mile of fog, there is only one gallon of water.  After I finished being amazed, I wanted to know how that was measured...  of course, but decided to just let it be.  Sometimes the willing suspension of disbelief for just a few minutes lets you relive part of your childhood.  When what you didn't know, you didn't know.  It was, essentially fog.  You just didn't see it.  :)  But it shielded you from the things hidden in it, and beyond it.  How fantastic.  It's like A Midsummer's Night's Dream all over again.

In the spirit of all foggy winter days, I have prepared a tortelloni soup, how great it is.

Tomato Tortelloni
1 can tomato sauce, rinsed, and 3 cans water
3 Roma tomatoes, diced (or 1 can diced tomatoes, undrained)
1 celery stalk, chopped
1/2 lg onion, diced
1 medium green pepper, diced
3 large garlic cloves, chopped
a palm full of each: basil, marjoram, oregano, parsley, brown sugar
1/2 palm full of each: rosemary, thyme, fennel
dash of cumin
salt, pepper, and Parmesan to taste

Place all ingredients in a large sauce pot, or your slow cooker, and let simmer until veggies are cooked.  Meanwhile, make tortelloni.

Tortelloni
Pasta Dough:
2 3/4 C flour
3 eggs (or comprable egg substitute)
1 tsp salt

Mound the flour on a clean, crack free surface.  Dig a well in the center of the mound, and crack your eggs into it.  Scramble the eggs with your fingers, slowly pulling the flour into the middle with them.    As dough forms, add water, a couple of drops at a time, if it is too dry.  If it's too moist, add flour.  Knead dough like you would bread for 10 to 15 minutes.  Wrap in plastic wrap, and let rest for at least 15 (but no more than 20) minutes before rolling out. 

When you roll out your dough, only use 1/2 at a time, keeping the other portion covered.  Using a rolling pin, roll away from you, turn, and repeat, on a floured surface until desired thickness.

Using a circular cookie cutter, or a glass cup, cut out circles.  Place filling inside, fold in half.  bring the edges (the points) together in the middle, wrapping like a fortune cookie.  Let dry for about 20 minutes before cooking.

Filling:
     I prefer cheese filling for this soup.
2 parts riccota 
1 part shredded mozzerella
1 part parmesan

stir together in a bowl.

Once your soup base is ready, and you're ready to eat, cook your tortelloni in a pot of water until they float.  Then spoon into soup.  Let stand in soup for about 5 minutes before serving.  Garnish with parmesan.


If you don't feel like making your own tortelloni, you can purchase the frozen ones, or buy the tortellini in the dry pasta section of the grocery store.

~ Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus.  Philippians 4:6-7 ~