I made this soup last weekend and it was divine. I don't know about you but a cold winter day (and they can be pretty cold here in Buffalo) makes soup taste that much better. This soup from the broth to the noodles is entirely homemade. To you it may not be worth it but if you have the time available (it took the better part of a day) it is worth it. I followed the exact recipe except for the additions of scallions and heart-shaped carrots. We'll get to that later. The soup is called Tortellini en Brodo; also known as "the most delicious pockets of meaty perfection in a succulent broth." (That's my description)      The recipe I used came from www.finecooking.com      They also have an audio slideshow of the entire process here .        "This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal ro...