Category Archives: tortellini

Sausage Tortellini Soup w/ Garlic Croutons

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is another satisfying and delicious soup idea that is adapted from the Noble Pig. The soup includes spicy sausage (substitute sweet or mild Italian sausages if you prefer) and tender tortellini in a herb filled tomato broth. And don’t forget the croutons since they are really the finishing touch for the soup. Feel free to use slightly stale bread or a different combination of herbs if desired.

SAUSAGE TORTELLINI SOUP w/ GARLIC CROUTONS

For the soup:

1 tablespoon olive oil

1 pound spicy Italian sausage links, cut into bite sized pieces

1-1/2 cups chopped onion

cloves garlic, finely minced

4 cups low sodium chicken broth

1 28 ounce can diced tomatoes

3 tablespoons tomato paste

1 tablespoon dried oregano leaves

1 tablespoon dried basil leaves

1 tablespoon sugar

1/2 teaspoon dried red chili peppers

1 teaspoon coarse ground black pepper

3/4 teaspoon kosher salt

10 ounces fresh spinach and cheese tortellini

4 ounces fresh baby spinach leaves

For the garlic croutons:
1 loaf French bread, cubed
1/2 cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon paprika
To make the soup:
  • Heat the olive oil in a large skillet set over medium heat.
  • Add the sausage and cook, stirring frequently until cooked through and browned on all sides. Move to a paper towel lined plate.
  • Add the onions to the pan and saute until soft; about 8 minutes.
  • Add the garlic and saute until fragrant, about 30 seconds.
  • Meanwhile, add chicken broth, diced tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot. Bring to a boil.
  • Add the onion-garlic mixture and simmer, uncovered for about 10 minutes.
  • Add tortellini and cook according to package directions, usually about 7-9 minutes.
  • Stir in the cooked sausage and stir in spinach until just wilted.
  • Serve immediately topped with the garlic croutons.

To make the croutons:

  • While the soup is simmering, melt the butter in a large skillet set over medium-high until foamy.
  • Sprinkle the garlic powder, basil, thyme and paprika to the butter.
  • Add the bread cubes and toss until well coated.
  • Reduce the heat to medium and tossing frequently, cook until the bread is crusty and toasted on all sides, about 5 to 7 minutes.

Serves 4

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Roasted Red Pepper Tortellini Soup

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Nothing is more comforting than a warm bowl of soup on a cold evening and this satisfying soup from willcookforsmiles.com has become a favorite in my family. It is rich, tasty and just oh so good. Plus it is easy and allows me to use my all time favorite kitchen appliance–the stick blender!

You can buy red peppers already roasted in most grocery stores but I think they taste better when you roast them yourself. The process is quite easy and produces better results. Sometimes, however, it can be tricky to remove the skins. My solution is to seal the hot peppers in a plastic bag for a few minutes once they come out of the oven. The steam will help further loosen the skins and once you open the bag they will pop right off. Be sure to use fresh tortellini for the soup; cheese filled ones are good but I also like to use spinach on occasion. And the parmesan cheese? Also delicious but for an added kick try Asagio. Yum!

ROASTED RED PEPPER TORTELLINI SOUP

4 large red bell peppers

6 large garlic cloves

2 Tbsp olive oil

1/2 medium yellow onion

1 large carrot

3 cups of vegetable broth

1/2 teaspoon fresh thyme, minced

3/4 teaspoon cumin

Salt to taste

Fresh cracked pepper to taste

1/3 cup heavy cream

1/2 cup freshly grated Parmesan cheese (more for topping)

12 ounces fresh three cheese tortellini

  • Preheat the oven to 400.
  • Cut the peppers in half and remove their core and seeds.
  • Place the peppers on a baking sheet lined with aluminum foil.
  • Leave the skins on the garlic cloves but cut off just their tips. Wrap the cloves in aluminum foil and place on the baking sheet along side the peppers.
  • Bake the peppers and garlic for 20 minutes and then flip peppers over and continue roasting for an additional 10 minutes.
  • At this point remove the garlic packet from the oven but allow the peppers roast for additional 10-15 minutes.
  • Dice the onion and carrot and set aside. Once the peppers are cool enough to handle, peel and chop them then set aside. Skin the roasted garlic, set aside.
  • Heat the oil in a large soup pot set over medium heat.
  • Add the onion onion and carrot to the pot and saute for a 2 to 3 minutes.
  • Add chopped roasted peppers and roasted garlic to the pot and saute for an additional 3 minutes.
  • Add the vegetable stock to the pot and bring to boil over medium-high heat. Reduce the heat back to medium.
  • Stir in the thyme, cumin, salt and pepper.
  • Cook, covered, for about 15 minutes.
  • Blend soup well, using an immersion blender, until all smooth.
  • Add the heavy cream and grated Parmesan cheese and stir until all incorporated.
  • Add tortellini and make sure it’s completely covered in soup. Cover pot with a lid and cook for 10-12 minutes, until tortellini is done.
  • Divide the soup amongst four warmed bowls and top with additional Parmesan cheese if desired.

Serves 4

 

Lemon Chicken & Tortellini Soup

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Chicken soup is the ultimate in comfort soup and until I discovered this quick soup adapted from Bon Appetite, I thought all chicken soups needed to be slow cooked affairs.  Not so!  This soup is quick and easy, going from pantry to table in less than 45 minutes.  Lemon and chicken are a natural pairing and the fresh lemon juice in the broth and the lemon served alongside the soup add a brightness that makes this soup perfect for a cool spring evening.  To reduce the cooking time I used boneless and skinless chicken breast filets but you could use any chicken parts you have on hand.  If you chicken is skin on, removing it before cooking will reduce the amount of grease in your broth.  The cheese tortellini (If you aren’t making your own, Barilla makes a good dried version) helps to add bulk to the soup making it a true dinner.

LEMON CHICKEN & TORTELLINI SOUP

1 tablespoon olive oil

1 small red onion, minced

1 small carrot, peeled and diced

1 celery stalk, diced

12 ounces skinless, boneless chicken breasts

6 cups low sodium chicken broth

1 cup dried cheese tortellini

Juice of 1 lemon plus 2 more for serving

1/4 cup chopped fresh dill

Salt & freshly ground black pepper

  • Heat the oil in a large heavy pot set over medium heat.  Add the onion, carrot, and celery and cook, stirring often, until the vegetables are soft, 5-8 minutes.
  • Add the chicken and the broth and season with salt and pepper.
  • Bring to a boil, cover and reduce the heat, and simmer until the chicken is cooked through, 10-15 minutes.
  • Transfer the chicken to a plate and allow to cool slightly before shredding the chicken into bite sized pieces.
  • Meanwhile, return the broth to a boil.  Add the tortellini and cook until al dente, 10-11 minutes.
  • Remove the pot from the heat. Return the chicken to the soup and stir in along with the lemon juice and chopped dill.
  • Serve with the lemon halves for additional flavor.

Serves 4

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