In a medium bowl I combined 1 package of ricotta, Parmesan cheese, steamed spinach, nutmeg, a little salt and pepper. Mixed well and set a side.
In a large bowl I mixed 3 large eggs, 3 tablespoons water, 2 teaspoon olive oil, 1 teaspoon salt. Then I poured the egg mixture slowly into another bowl with 3 cups flour. I mixed with my hand until all ingredients combined. Covered bowl and and let rest for an hour.
On a clean work surface, dusted with flour. Remove dough from bowl, placed on a flour work surface, started kneading the dough for about 8 minutes. I rolled out dough by hand making a large rectangle shape, then I used a glass cup and cut dough into 4 inch round circle about 16 circle shape.
Placed about 1/2 teaspoon cheese spinach filling in the center of each circle dough, brushed egg wash on the bottom half of circle dough and folded over to seal. Shaped it to form of tortellini shapes.
In a soup pot I added 2 liter of water and salt when boiled, I added batches of fresh tortellini and cook for 4 minutes until floated to the surface. Then place of a strainer to drain and continued cooking the rest of tortellini.
In a soup pot I added about 10 cups homemade chicken stock, 3 chicken bouillon, 1 lb chopped already roasted chicken breast into bite size and add to the stock, salt, pepper, and other spices to taste, brought to a boil for 10 minutes, added 1 cup chopped carrots, 1 cup chopped celery with leafs, 1/2 cup frozen peas, 1/2 cup parsnip. Cook vegetable until tendered for about half hour. When vegetables were tendered I added stuffed tortellini and a handful chopped parsley and let simmer for 7 minutes. I ladled soup into 4 soup bowls topped with parsley and Parmesan cheese. Served with hot french bread.
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