Friday, January 8, 2010
Shrink-My-Ass-Month: Tortellini-Spinach Soup
Hello Readers! It's Nanuck of the North here, checking in! Well, that's at least who I feel like lately--we woke up to a temperature of -4 yesterday.
What kind of assholery is Mother Nature up to? Nothing good happens at -4 degrees.
Okay, I will admit that the trees looked pretty. And it got me in the mood to make soup. Fortunately, in the panic felt by hearing the words "blast of frigid arctic air" slip from the lips of a newscaster a few days ago, I'd made a recent trip to the grocery store. At the time, it was snowy and blowy and I was pissed to be trekking to the market, but that weather was hella better than what I woke to yesterday morning. I went out to get the newspaper and I think my butt cheeks froze together.
This soup is easy, vegetarian, warming and delicious. That's a tall order!
I made only one modification to the recipe. Prior to adding the spinach and the tortellini, I whizzed the soup through my immersion blender. Because my kids don't *do* chunks in their soup, and sans-spinach, I had a fighting chance of getting them to eat this recipe. So I stacked the deck.
And hubba-hubba, they ate it! Can you feel me doing a herky?
Tortellini-Spinach Soup
from Ellie Krieger's So Easy
serves 4**
1 teaspoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 large carrot, peeled and thinly sliced (1 1/2 cups)
2 ribs celery, chopped (1 cup)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 14-oz. can low-sodium diced tomatoes with juice (I used fire-roasted)
6 cups low-sodium vegetable or chicken broth
3 ounces baby spinach, sliced into ribbons (3 cups)
1 9-oz. package fresh store-bought spinach-and-cheese tortellini (2 cups)
1/2 cup grated parmesan cheese (1 1/2 ounces)
Heat the oil in a large stockpot over medium high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring until the onions are translucent and the garlic is softened, another 3 minutes. Add the carrot, celery, oregano, thyme and red-pepper flakes and cook, stirring, until softened, 5 to 6 minutes.
Add the tomatoes with their juices and the broth and bring to a boil; reduce the heat and simmer for 10 to 15 minutes. Add the spinach and tortellini and cook until the tortellini are cooked through, 6-7 minutes. This soup will keep up to three days in the refrigerator in an airtight container. Serve topped with parmesan cheese.
**This soup serves 4 very generously! Kreiger lists each serving as 3 cups of soup plus 2 tablespoons of parmesan cheese. Calorie total: 380 per serving
Subscribe to:
Post Comments (Atom)
Yum...I love this kind of soup! :) It is freezing here too! When will it ever end?!xxx
ReplyDeleteLooks good, but are you going to tell me what a herkey is or do I have to google/bing it?
ReplyDeleteOkay, this sounds pretty awesome...and if it helps shrink any body part, I'm all over it. I'd eat the whole pot. Oh wait, that would probably negate the fact. Still.
ReplyDeleteI am a soup fanatic in the winter, that and anything that can be cooked in the oven to help make the house slightly warmer.
ReplyDeleteI am putting this into next week's menu.
I went a little overboard with soups last week. It might be the spring thaw before I crave another pot of homemade soup. But I am planning on trying the shrimp lettuce wraps next week.
ReplyDeleteYummm! Gonna put this in on my list.
ReplyDeleteI don't even feel sorry for you -4. It's -40 C here and at -40C the conversion to farenheit is the same, -40. When it get's that cold there AND you have a gale force wind, then call me. Humph
ReplyDeleteBTW, that soup looks real good.
Great minds do think alike! I just made a spinach-tortellini soup I posted last week (but I had meatballs in it, too). Great idea to have pureed the spinach. I should have done--of course my daughter ate everything except the spinach and tomatoes.
ReplyDeleteThat sounds cooooold. But I guess it makes sense since it's cold here in FL too! I woke up and it was 31 outside... and has been like that for a while. And since we don't have heating in the house I think that making soup is in order! Thanks for the recipe!
ReplyDeletePS: I made your homemade granola and posted it on my blog, with a link to your blog of course!
If I lived where it got -4 I think I would have to hibernate and just have my supplies delivered. It is 20 here this morning and we are all freaking the hell out. Way, way too cold for TX.
ReplyDeleteThe soup looks good. What's an emmersion blender? Is that the handheld kind?
Yesterday was definitely a soup day for us too. Tortellini in any kind of broth is one of my favorite comfort meals, and as much fun as it is to make it at home, getting the fresh stuff at the store is the ultimate "fast food" indulgence--that's how it is in Northern Italy, anyway, and if it's good enough for them, it's good enough for us too.
ReplyDelete-4 degrees! Oh my goodness! Sounds like when I lived in Alaska. Shiver. I don't like cold.
ReplyDeleteI am so glad you did a soup recipe! I have been wanting to make soup all week!
We feel the Arctic Blast all the way down here! You should hear the kids at school here talking about the possibilty of snow on Sat, they are all excited.
ReplyDeleteThis soup looks awfully good for an "ass shrinker". It's a perfect weekend to try it!
That's an "ass warmer" soup!
ReplyDeleteI have soup texture issues too. Onions and celery have to be 0.000001 sq mm in liquidified form, or they have to be big enough to see so I can pick them out.
jc
I so made this soup, last week! Exactly! If my immersion blender should break, I'd cry. I'm the soup queen, so I use it a lot. Herky Jerky... I laughed when I read your post (at my work desk which I am not supposed to be doing).
ReplyDeleteWhile you do a herky jerky, I do a Happy Dance. I can't help it. I love food
Immersion blenders are awesome. Minus four degrees is not. Hope you don't have to go out until that arctic blast moves out of your part of the country!
ReplyDeleteSounds yummy. And perfect for us vegetarians freezing our fannies off in this part of the Midwest.
ReplyDeleteYUMMY!!!! It's ridiculous here too. Damn Mother nature...
ReplyDeleteWell, fine. I had planned on my first attempt french onion soup today, but now I totally want to switch gears and make this.
ReplyDeleteAlso, re: the cold--as a Chicago native, I so get it. I'll tell you what I've told three other people so far this week: Pacific NW, man. It's 40 degrees. The house across the street is for sale. I'm just sayin'.
This looks and sounds delicious.
ReplyDeleteI've been seeing lots of EK recipes. This one looks super!
ReplyDeleteI'm a Huge-O soup eater in the winter so this is Perfect! I recall hearing the words "arctic blast" coming out of weather people's mouths when I was in college in Vermont. Back then it meant "oh good, I won't be going to class today". Now it means, crap, I have to spend an extra 40 minutes jamming my kids into snowsuits, hats, gloves and boots and another twenty minutes readjusting their car seat straps to fit over their enormous bundled bodies. Joy Joy.
ReplyDeleteAnd here I've been pissing and moaning that it's 10 degrees. I feel like a real sissy now. I didn't even make soup; I merely complained. And whined and then complained some more.
ReplyDeleteI'm ashamed. ;)
"assholery"..GOD..you crack me up!!!
ReplyDeleteEvan just asked me if Shink-My-Ass-Month is so that you can then wear your squeeze-my-ass-pants...I think I'm having a Shink-My-Ass-Month now, too!
ReplyDeleteI hate to say this but... I'm so glad I'm not your next door neighbor right now. I would hate for my butt cheeks to freeze together! :D
ReplyDeleteI love the rich color of your broth. Your soup looks fantastic!!
Ellie does have some good recipes, and this looks great. Must try it, thanks for sharing.
ReplyDeleteBecca,
ReplyDeleteDid you go to Middlebury? I attended the BreadLoaf Writer's conference there one summer. Beautiful place but I was sure glad I was there in the summer!
this looks sooo good, I could use a hot bowl of soup right now!
ReplyDeleteThis soup looks so delicious and filling!
ReplyDeleteYou need to have your stepson take a video of you doing this nefarious herky so you can just insert it into your posts.
ReplyDeleteimmersion blenders are one of the finest kitchen tools of all time. glad it came in handy here for your awesome soup. the only redeeming quality of the cold is the excuse it provides to eat gallons of soup. :)
ReplyDeleteYou rock. I needed a new soup recipe, and here it IS!
ReplyDeleteLove soup recipes and this looks like a winner! I can't take any more assholery from Mother Nature either. I don't know who pissed that woman off, but she sure is giving us her wrath...
ReplyDeleteIt's been terribly cold here in Tx, too. What's happening. I don't even own a coat with pockets, and I own no gloves. So you can imagine the pain.
ReplyDeletethe soup looks delicious, as always. And perfect to unfreeze anything ;)
You've *saved* my ass . . . tonight I had marked down as "freezer cleanout" for dinner and I was feeling uninspired. I happen to have a pkg. of WW cheese tortellini in there and guess what I'm makin'?
ReplyDeleteYou start putting soups like this in my face a whole bunch, and I might just start trying them because I'm not really a soup person, but this looks very tempting.
ReplyDelete