Tortellini Soup | America's Test Kitchen

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 small garlic clove, minced
• 2 ounces ground beef, veal or pork
• 1/3 cup ricotta cheese
• 1 tablespoon Parmesan cheese, freshly grated
• 1 tablespoon fresh basil leaves or parsley leaves, minced
• Salt and ground black pepper
• 1/2 large egg yolk
• 1/2 pound Fresh Egg Pasta
• 2 quarts chicken stock
• 4 cups spinach, chard, watercress or escarole, stemmed and chopped
• Parmesan cheese, freshly grated