Three-Cheese Cappelletti in Tomato Soup

In a Dutch oven or large, heavy-bottomed pot, melt the butter over medium heat. Add the onion & a pinch of salt & pepper. Cook until softened, ~5 minutes. Add the garlic & red pepper flakes (if using) & cook until fragrant, ~2 minutes.

Stir in the tomato paste & cook 1 to 2 minutes more. Follow with the canned tomatoes, stock, vinegar, cheese rind & a large pinch of salt. Add a little water to each tomato can to catch the residual juices, then add the water to the pot. Use a wooden spoon or spatula to break the tomatoes apart.

Bring to a gentle boil, then reduce to a low simmer. Cook for ~30 minutes, stirring occasionally. Remove the cheese rind. Season to taste & allow to cool until no longer steaming.

Puree the soup in a blender until very smooth. Return to the pot & stir in the cream. Keep warm over medium-low heat and loosen with more liquid if you’d like.

Bring a pot of water to a boil & salt it generously. Cook the pasta until tender, then transfer to the soup & stir to combine. Divide among bowls & serve.