March has finally begun, and as hopeful as I am for springtime weather, Chicago has other ideas. We’re still trudging through mini-mountains of snow around these parts.
Snow and winter and cold are all things Jake loves a lot. He gets excited to wear his cute little snow boots, and mittens and such. It’s adorable… while I’m complaining and begrudgingly dragging myself outside to take out the garbage. Winter takes on a whole new me– a hibernating version of myself, that just aims to survive till the thaw. It’s sad really.
One thing we do both love about the cold? Soup.
Soup! That one pot miracle that feeds hungry folks and doesn’t make a mess. Sounds perfect. And what makes this soup great? Tortellinis of course!
If you read often, you know it’s my thing to cook healthy recipes– and if you do that sort of thing, you may have realized the same thing I have: average eaters find your cooking strange (even if they are polite.) Typical Americans eat carbs and meat, toppled with melted cheese– and so leafy greens and unusual grains aren’t things they are comfortable with. That’s why I think this soup is great for guests.
Veggie Tortellini Soup is packed with veggies, then deceptively sprinkled with a few rich, cheesy little tortellinis– making it a great soup for those surprise house guests. It is filling, tomatoey, and delicious– chock full of healthy veggies, and just a little indulgence to bridge the gap for average eaters. (And you healthy eaters, on the days you just need something cheesy.)
Veggie & Tortellini Soup
- 4 carrots, peeled and chopped
- 2 celery stalks, washed and chopped
- 1 small onion, diced
- 2 small potatoes, diced
- 2 ears of sweet corn, cut from the cob
- 1/2 cup peas
- 5 cups vegetable stock
- 1 can diced tomatoes
- 1 cup dried cheese tortellinis
- 2 Tbs basil, oregano, parsley
- 2 Tbs olive oil
Sautee carrots, onions, and celery over medium heat for a few minutes, until fragrant and onions are translucent. Add all remaining ingredients, including stock, tomatoes, and herbs, and bring to a simmer. Let simmer for 15-20 minutes, or until pasta is tender and vegetables are cooked. (If using fresh pasta, wait until soup has been cooked, then add tortellinis into the pot in the last 3-5 minutes, to warm through.)
