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Sunday, January 5, 2014

Tortillini soup with vegetables

Record lows are expected in Georgia this week.  My first thought is warming soup.  Trying to keep on a budget after the holidays, I decided to use most of what I already had in the house.  Being that snow/ice is predicted for Georgia, I had to make a trip to the grocery store for something. I think it's an unwritten law in Georgia to get milk (which I only use for coffee) and bread. Ha!  I didn't purchase either. Coffee is my main concern for a snow day!   I had planned on making spaghetti with vegetables, but after I returned home I decided that soup would be more warming.  I usually don't measure anything when I make soup, but I do remember all of the ingredients and how much I added. 

Tortellini soup with vegetables

1 32 oz container of vegetable broth (Beef or Chicken would work too) Of course, homemade broth is best but I didn't have any!
1 Onion diced
3 yellow squash, cut in chunks  I purchase the little tender ones
1 thin zucchini, cut in chunks
1 fresh tomato - large beefsteak
3 tablespoons tomato paste
1 pound sliced mushrooms
1 clove garlic
basil, parsley, and oregano to your taste (I don't measure, but probably 1 tsp each)
Frozen package of cheese filled tortellini
freshly grated Parmesan cheese
red pepper flakes and lemon pepper to taste

Cook the onions and mushrooms in about 1 tablespoon of olive oil until onion is tender.
Add the garlic (minced). and heat just a little, but don't brown it.  Add squash, zucchini,  broth, seasonings, and tomato paste and cook until veggies are almost tender. I don't like them over cooked.  In a separate pot, cook the tortellini as directed on the package.  Go ahead and cook all of it, you can always have a pasta salad the next day with the ones you don't use.  Also, you can make antipasti sticks with tortellini, mozzarella cubes, cherry tomato, black olive, salami chunks and marinated mushrooms put on a skewer.  Serve with Italian dressing.  That's for another blog post, but just thought I'd mention it in case I forget.   After the pasta is cooked, add as much as you desire to the vegetables.  I also added some of the pasta water to the soup.  It all depends on how much pasta you add, and how thick you like your soup.  Use your own judgement.

Serve in a bowl with freshly shredded Parmesan cheese, red pepper flakes, and lemon pepper.  I would have put artichoke hearts in the soup too, but I didn't think of that when I was at the store. Next time, that will be an addition to the soup.  Serve with garlic toast, and a nice green salad.  I used the cheese filled tortillini, but I bet the other fillings would be just as delicious.

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Ingredients I must have in my kitchen (It's a long list, but I try and have these items on hand)

  • Balsamic Vinegar
  • Cheese
  • Cumin
  • Curry
  • Extra Virgin Olive Oil
  • Fresh Bread
  • Fresh Cilantro
  • Fresh Fruit
  • Fresh Garlic
  • Fresh Parsley
  • Greek Oregano
  • Kalamata Olives
  • Lemon ( At least 3 or 4 ALWAYS)
  • Peppers (Wax, Jalapeno, banana)
  • Red Wine Vinegar
  • Regular Olive Oil
  • Rice
  • Salad Ingredients
  • Sea Salt
  • Spanish Olives
  • White Balsamic Vinegar