Earlier this week I made the best tortellini soup. I’ve tried to make tomato and tortellini soup in the past, and I’ve got to say, it never worked out. The Tortellini need to be eaten day of otherwise they absorb the liquid as they’re in the fridge and turn into a mushy pasta. Not the case with this recipe.
I adapted the soup from The Eccentric Cook
1 package of cheese tortellini (in the pasta isle, not the fresh ones)
2 Tbsp olive oil
2 carrots, grated
1 onion, finely cohpped
about a cup of chopped/ sliced mushrooms
5 large sausages – cut into pieces ( I used boarhead)
1 can of fire-roasted diced tomatoes (the 14.5 oz)
1 can tomato sauce (about 14.5 oz)
about 5 cups chicken or vegetable broth
salt and pepper to taste
paprika, to taste
chili powder, to taste
2 dashes soy sauce
1 tbsp brown sugar
In a large pot, heat the oil and add the sausages, onion and carrots. Saute them until they get soft. Season with salt and pepper. After 7 minutes, add in the mushrooms. Stir occasionally. Sprinkle them generously with the oregano and basil, garlic and onion powders, and paprika and chili powder (if using). Cook for another 5-7 minutes.
Pour the broth and tomato cans on them. Bring the soup to a boil. Add more seasonings.
When it comes to a boil add in the brown sugar.
When the soup is simmering, at this point, you can add beans (cannellini or garbanzo) for added protein and texture and add the tortellini to the soup. Cook as long as the package indicates. Add soy sauce and stir until desired consistency is reached.
Serve with a sprinkle of parmesan cheese on top and garlic bread
The garlic bread recipe I followed exactly, except I used more garlic, of course. The recipe was taken from Drizzle and Dip
and is by far my favorite quick and easy garlic bread recipe.
- 1 loaf of ciabatta bread or a large baguette (2 small)
- 2 large tbsp butter softened to room temperature
- 1 tbsp of kosher salt
- a small handful of coriander leaves finely chopped (about 2 T), or dried oregano
- 5 cloves of garlic crushed
- 2 cups of finely grated Parmesan cheese (an d a bit extra to sprinkle over the loaf)
- (a squeeze of lemon juice if desired)
Preheat the oven to 400 F. Mix all of the above ingredients thoroughly to combine. Slice the bread loaf into desired slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix fairly generously between all the cut slices, without overdoing it, you don’t want to land up with dripping oil-soaked bread. Sprinkle the extra Parmesan over the bread and wrap in foil. Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf.
It was an amazing meal!