To begin making the Spinach And Tortellini Soup recipe, combine the plain flour, oregano, thyme, parsley, dry red chilli flakes, olive oil and salt in a deep bowl and knead into a firm dough using enough water.

Cover with a wet muslin cloth and keep aside for 15 minutes. Divide the dough into 2 equal portions. Roll out each portion of the dough into 250 mm. (10”) diameter circle using a little plain flour for rolling.

Cut into circles using a 50 mm. (2”) cookie cutter to get 5 roundels. Keep doing till all the dough is over, to get 20 roundels in all. Place one roundel on a clean, dry surface and put 1/2 teaspoon of cheese in the center.

Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.

Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.

Repeat steps 7 to 9 to make the remaining 19 herb tortellini. Boil enough water in a deep non-stick pan, with salt and oil. Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes. Drain and keep aside.

Heat the olive oil in a large pot over medium-high heat. Add onion, garlic, and salt and cook for a couple of minutes. 

Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook for few minutes, stir in parsley and black pepper, Italian seasoning to taste. Ladle into bowls and add grated cheese on top.

Serve Spinach And Tortellini Soup along with Garlic Bread and Savory Melon Salad for your weekday dinner.