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.
- One small yellow onion (or whatever you have on hand), diced
- Three to five garlic cloves, chopped
- Two to three carrots, chopped
- Two celery stalks, chopped
- One Tbsp oil-canola or olive
- Six to eight cups chicken broth or vegetable broth
- One 14.5 ounce can diced tomatoes
- One can of kidney beans, rinsed and drained
- One package of fresh cheese tortellini (about 12 ounces)
- Garnish: parmesan cheese, pesto, croutons, chopped rosemary (whatever you like basically)
- Chopped garlic, onion, celery and carrot,
- Heat tablespoon of oil saute in a soup pot with over medium heat. Pour vegetables in the pot and sprinkle lightly with sea salt. Cook until onion is translucent.
- Add broth, tomatoes with juice, rinsed beans and bring to a boil. Cook over medium heat for about 20 minutes or until vegetables are cooked.
- Add the cheese tortellini and cook for four minutes more. Stir. Remove from heat.
- Serve with a garnish of Parmesan cheese, a drop of pesto or croutons or a sprinkle of chopped rosemary or basil.
What’s your favorite soup recipe? Post a recipe in the comments.