Saturday, September 12, 2009


Autumn/winter tortellini soup with carrots and spinach (recipe in the comments)
Grilled zucchini

Hot tea
Banana cream pie (Thank you Wegmans!)
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.

"A perfect version for early fall OR late winter!"

1 comment:

J said...

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.