Saturday
Autumn/winter tortellini soup with carrots and spinach (recipe in the comments)
Grilled zucchini
Hot tea
Banana cream pie (Thank you Wegmans!)
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M and I have a tortellini soup recipe we love (Tortellini and spinach in broth), so when I saw a somewhat similar recipe in the Wegman's Meal magazine for fall, I jumped on it. The problem was their version sounded really dull and potentially a bit too much like our old recipe. But I was convinced that the addition of the carrots would make a great richer more fall/winter soup. So, I tinkered and came up with a radically different soup than either our old one or the Wegman's recipe. The rich beef broth and the veggies combine with the nutmeg and balsamic for a wonderful result. We both think meat tortellinis would be best in this, but cheese or even pesto filled could work. T was a HUGE fan, having to be told repeatedly to use his spoon, not his hands on the soup!
Prep Notes
Difficulty: Easy
Chopping: Onion, halving zucchini
Time: 30 minutes
Make ahead: This will save well, but will be far less brothy after it sits. You could add more or eat leftovers more like pasta.
Reaction:
"A perfect version for early fall OR late winter!"
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1 comment:
Autumn/Winter Tortellini Soup with Carrots and Spinach – J and M (inspired by Wegman’s Meal Magazine)
Serves 3-4
I T olive oil
1 medium onion, chopped
10 oz matchstick cut carrots
6 cups beef broth
½ cup rose wine
2 packages meat or cheese tortellini
6 oz baby spinach
¼ t nutmeg, plus more to taste
1 T balsamic, plus more to taste
Salt and pepper
Parmesan to garnish
Heat olive oil in a large soup pot. Add onions and carrots and sauté for 4-5 minutes or until just tender. Add broth and wine and bring to a boil. Boil for 2 minutes. Add tortellini and cook for 6 minutes. Add spinach by the handful, stirring until limp. Add nutmeg, balsamic, salt, and pepper. Taste for seasoning. Serve with Parmesan for grating at the table.
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