Heat 2 tbsp of olive oil in a large pot over medium heat. Add 2 onions, 2 carrots, 5 garlic cloves, and 2 small pieces of ginger (cut in half, cut side down) and let them brown on both sides for extra depth of flavor.

Pour in 3 liters of water, 6 tablespoons of soy sauce, and 1/4 cup dried mushrooms. Cover the pot and bring to a boil.

Lower the heat to a simmer and cook for at least 1 hour, allowing the flavors to develop. Taste and adjust seasoning as needed.

Strain the broth through a fine mesh sieve to remove solids. Set aside—this will be used to cook the tortellini.

Transfer the soy chunks to a blender or food processor along with 200g of oyster mushrooms. Blend until the mixture forms a finely chopped paste with some texture.

Heat 4 tablespoons of olive oil in a large pan over medium heat. Add 1/2 finely chopped onion, 1/2 finely chopped carrot, and 1/2 finely chopped celery stalk, and sauté for 10 minutes, stirring occasionally.

Stir in the blended soy-mushroom mixture and cook for another 10 minutes.

Add 2 tablespoons of soy sauce and 4 tablespoons of tomato passata, cooking until the mixture absorbs the liquid.

Season with a pinch of paprika, onion powder, and a pinch of nutmeg. Remove from heat, cool the filling, and refrigerate for 30 minutes to firm up.

In a mixing bowl, combine 300g of durum wheat semolina, a pinch of salt, a pinch of turmeric (optional, for color), 2 tablespoon of olive oil, and start with 130g of water. It's better to start with less water and add gradually as needed.

Knead the dough for 8-10 minutes until it’s smooth and elastic. If it feels too dry at first, keep kneading—the dough should come together. Add water drops at a time, avoid making it too soft.

Cover the dough with cling film and let it rest for 30 minutes.

Divide the dough into 6-8 pieces, keeping unused portions covered to prevent drying out.

Roll out one piece into a thin rectangular sheet, approximately 1 mm thick.

Use a pizza wheel to cut the sheet into squares, 3 cm (1.18 inches) or 4 cm (1.5 inches) in size.

Place a small ball of filling (about 1/4 teaspoon) in the center of each square.

Fold the square into a triangle, pressing the edges firmly to seal. Push the filling upward slightly, then join the two corners of the triangle together, pressing firmly to create the tortellini shape.

Repeat the process with the remaining dough and filling. Place finished tortellini on a floured surface, dusting them lightly with flour to prevent sticking.

Heat the prepared broth and bring it to a gentle simmer.

Cook the tortellini in small batches in the broth for 2-3 minutes, or until they float to the surface. The cooking time will depend on their size, so taste-test one to ensure they’re ready.

Serve the tortellini in the broth, garnished with a sprinkle of nutritional yeast for extra flavor.

Enjoy your homemade vegan tortellini in brodo—a dish that’s as comforting as it is impressive!