Tortellini in Broth with Roasted Vegetables

This is a great way to use up extra winter vegetables. I like a mix of carrots, parsnips, sweet potatoes, and cauliflower. I don’t bother to peel most of these, as the skins are perfectly tender when roasted.

• 3 cups 3/4-inch-diced winter vegetables (carrots, parsnips, turnips, cauliflower, broccoflower, winter squash, sweet potatoes)
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 oz. frozen small cheese tortellini
• 1 small shallot, sliced into rings
• Pinch red chile flakes
• 1-1/2 cups homemade or low-salt chicken broth
• 1/4 cup (about 1/2 oz.) freshly and finely grated Parmigiano Reggiano
• 2 tsp. coarsely chopped fresh flat-leaf parsley
• 1/2 small lemon, cut into two wedges

Heat the oven to 450°F. Put a large pot of water on to boil. In a 9x13-inch Pyrex baking dish, toss the 3 cups vegetables with 2 Tbs. of the oil and 1/4 tsp. salt and spread in one layer. Roast until the vegetables are well browned and shrunken, 28 to 30 minutes, stirring occasionally with a flat metal spatula.

After the vegetables have roasted for about 15 minutes, add 2 tsp. salt and the tortellini to the boiling water; cook the pasta until tender. Save some of the water to pour into two large shallow soup bowls to warm them. Drain the tortellini in a colander. In a small saucepan, heat the remaining 1 Tbs. oil over medium heat. Add the shallots; sauté until softened and browned, about 2-1/2 minutes. Stir in the chile flakes and add the chicken broth. Bring to a simmer, cover, and simmer for 4 to 5 minutes. Turn off the heat and keep covered. Pour the water out of the soup bowls. Divide the tortellini between the warmed bowls. Spoon the roasted vegetables over the pasta. Pour the broth over the vegetables and garnish with the Parmigiano and parsley. Season with salt and pepper to taste. Serve with a lemon wedge.