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1
Heat the oven to 400.
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2
Cut off the top third of the head of garlic and save it for another use.
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3
Rub the cut head of garlic with 1 tablespoon of the oil and sprinkle with a pinch each of salt and pepper.
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4
Wrap in aluminum foil and roast in the oven until the garlic is soft, about 45 minutes.
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5
When cool enough to handle, scoop out the flesh with a small knife.
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6
In a large pot, bring the stock to a boil.
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7
Reduce the heat, add the roasted garlic, parsley stems, thyme, bay leaves and peppercorns and simmer until reduced to 2 quarts, about 30 minutes.
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8
Strain the stock.
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9
Meanwhile, in a large pot, heat the remaining 2 tablespoons oil over moderately high heat.
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10
Add the carrots and cook, stirring occasionally, for 5 minutes.
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11
Add the cabbage and cook, stirring, for 5 minutes.
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12
Add the spinach, 1/2 teaspoon salt and a pinch of pepper and cook, stirring, until all the vegetables are soft, about 5 minutes.
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13
Remove the vegetables.
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14
In the same pot, melt the butter over moderate heat.
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15
Add the mushrooms, 1/4 teaspoon salt and a pinch of pepper and cook, stirring, until beginning to brown, about 5 minutes.
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16
Add the tomato and basil and cook, stirring, for 1 minute.
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17
Add the stock, carrots, cabbage and spinach to the pot.
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18
On a clean work surface, lay out a few of the wonton wrappers and brush lightly with water.
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19
Put about 1 1/2 teaspoons of the mascarpone in the center of each wonton, fold into a triangle and seal.
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20
Join the two bottom points and seal.
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21
Repeat with the remaining wonton wrappers.
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22
In a pot of boiling, salted water, cook the mascarpone cappelletti until just done, about 3 minutes, and drain.
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23
Add the cappelletti to the soup and bring just to a simmer.
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24
Serve topped with the Parmesan.
