Tuesday, November 22, 2011

Soup? Again?

Yep... Soup. It is pretty much a staple at my house during the winter months. I can't help but crave soup when it is cold. Something about soup just warms me up and puts a smile on my face when it is dark and cold outside. Last night was one of those nights when soup sounded amazing. My freezer is full of frozen veggies from our garden. I also had one extra zucchini hanging around that needed to be used up. Last night my home-grown goodness became this delicious Zucchini Tortellini Soup.

What you will need:
Heat oil in a pot. Saute onions and carrots for approximately 8-10 minutes over medium-high heat. Add chopped garlic, thyme, salt, pepper, and rosemary.

Add chicken broth and zucchini and bring to a boil. My zucchini chunks are rather large because I was feeling a little lazy.  Ideally chop up your zucchini into bite size pieces.

The next 2 ingredients totally make the soup amazing.  

Homemade Canned Tomatoes

 Buiotoni Three Cheese Tortellini
Add them to your soup. Bring to a boil. Place the lid on your pot, turn down to low and let simmer for 10-15 minutes until tortellini is done cooking.

Serve with fresh parmesan cheese on top:

This soup is so delicious you really don't need anything else to go with it. The tortellini in the soup make it hearty and filling. And the best part about this soup? It tastes good and is GOOD for you! Yes, I do cook other things besides soup and goodies... but 'tis the season so other things just have to wait their turn. I love cooking but I am kind of excited to take a break this week and let family do all the cooking for Thanksgiving! Yay! Happy Thanksgiving to you all!


Here is the recipe:

Tortellini & Zucchini Soup
· 2 tablespoons extra-virgin olive oil
· 2 large carrots, finely chopped
· 1 large onion, diced
· 2 cloves garlic; minced
· 1 teaspoon dried rosemary
·  ½ teaspoon dried thyme
· Salt and pepper to taste
· 2 14-ounce cans chicken broth
· 2 medium zucchini, diced
· 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
· 4 plum tomatoes, diced – with juice. (I used one quart of home made canned tomatoes)
· 2 tablespoons red-wine vinegar
· 2 tablespoons cold  butter
1.     Heat oil in a Dutch oven/stockpot over medium heat. Add carrots and onion; stir, and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic, salt, pepper, thyme and rosemary and cook, stirring often, until fragrant, about 1 minute.
2.     Stir in broth and zucchini; bring to a boil. Add tortellini and tomatoes. Boil for 3 minutes.
3.       Cover, reduce heat to a simmer and cook for approximately 10-15 minutes or until tortellini is cooked completely.
4.       Top with fresh parmesan cheese. Serve.


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