It’s Wednesday night, no, it’s Thursday. That’s the kind of week it’s been. I’ve been dazed and confused and up early with a bad dog who doesn’t know 3 a.m. from 6 a.m. The lack of sleep has left me unfocused at work, which means everything has taken at least twice as long to do.
I didn’t get enough food cooked last weekend. Our pizza guy had a death in the family and has closed up shop to travel to Greece for a funeral. Here’s hoping America lures him back.
I didn’t have to cook but I’m really trying to not rely on the frozen dinner aisle. I did so much frozen food buying in the early years of our marriage. Those are such soul-destroying meals. I want us to eat satisfying meals, not meals that were prepared and frozen thousands of miles away and have been sitting in a refrigerated case for who knows how long.
So, after work and after yoga and after starting a load of laundry and after listening to my son’s day, I started this soup, which doesn’t take long at all.
Cheese Tortellini Soup
I decided on cheese tortellini because I can’t remember the last time I made it and I remember it fondly from my mother’s repertoire of weeknight meals. At least, I think she made something similar. Plus, I like the idea of reducing our meat consumption, even if just slightly. We usually have fish one night a week but I haven’t consciously put a weekly vegetarian meal on the menu.
Anyway, it comes together like making any other soup and I’m sure there are a zillion recipes for cheese tortellini soup on the web but this is how I made it. My version has garlic, onion, celery and carrot, a can of kidney beans, a can of diced tomatoes, chicken broth and a 12-ounce package of fresh cheese tortellini.
My husband proclaimed it pretty good, ‘even for first night soup’ because we all know, homemade soup tastes even better the next day.
What’s your favorite soup recipe? Post a recipe in the comments.