Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt. Roast/bake in the oven till it just browns.
Blend together the tomatoes, onions and garlic in a food processor or mixer. Sieve through a mesh to remove skin (if roasted in the oven) and seeds.
To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl. Keep covered till required
To make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl. Add water and 2 teaspoons of olive oil to make a stiff but pliable dough. Cover and keep aside for 30 minutes.
Dust a working surface with flour. Roll out the dough into a very thin circle.
Cut the circle into rounds using a 3-inch round cutter. Space the rounds as close together as possible. Gather the scraps and reuse them.
Place a teaspoon of the Ricotta filling at the center of each round.
Run a finger dipped in water along the edge of the pasta round to moisten it.
Fold over the dough to seal and make a half moon shape. Draw the ends together to form the typical Tortellini shape.
Heat water in a saucepan. Add salt. Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required).
Cook for 2-3 minutes or till the Tortellini float on the surface. Take them out using a slotted spoon.
Heat the Tomato – onion-garlic puree in a saucepan. Add salt, pepper and pinch of sugar.
Add enough vegetable stock to make a thick soup. Bring it to a boil and carefully drop the cooked Tortellini in it.
Boil for a few seconds more. Serve Roasted Tomato Tortellini soup garnished with Parmesan cheese and herbs, along with garlic bread or Grilled Winter Vegetable Salad Recipe for a quick weeknight meal.