Rustic Tortellini Soup

Tortellini Soup
I love this recipe because it first evokes memories of eating at a very dear friend’s house, second, it is incredibly flavorful and hearty and third, it is SO very simple to throw together.  It also makes enough for 8-10 people!  AND it tastes better and better the longer it sits in your fridge!  The glories of a good soup.

I had this soup for the first time at our friend, Rod and Jill’s house.  Rod and Jill were our travel buddies on our awesome road trip to Seattle last summer and besides sharing a love of recreational vehicles, we share a love of food and cooking!  Jill made this soup on a fall afternoon and invited us over last minute to share it.  No one in their right mind turns down a free meal and we have even been known to cancel our plans if we receive a dinner invitation last-minute.  Yes, I think it’s that important to take someone up on their offer to share a meal with you.  Drop what you’re doing, don’t worry about the details and just say “when can we be there and what can we bring?” (although I’m of the belief that you should not bring a dish to a dinner invitation unless you ask first!  If they say “nothing” then by golly, bring nothing! If you must bring something, bring wine!)

We may be exiting out of soup season with the coming of warmer weather, but since this could basically double as a pasta dish, I think a nice, crisp salad and some bread would turn it into an amazing summer-patio meal as well!  The tomato/basil/celery flavors are certainly reminiscent of summer!  Whenever you make it, I know you’ll love it and keep it in your recipe arsenal for future use!

Tortellini and Sausage Soup

Rustic Tortellini Soup*
serves 8-10

1 lb ground sausage (I used Wright’s hot and spicy)
1 onion, chopped fine
2 celery stalks, chopped fine
2-14 oz. cans fire roasted tomatoes
2-14 oz. cans white beans (cannelini or great northern – drain one can and puree the other can in its juices)
1/2 cup red wine
2 cups beef broth
2 lbs tortellini (any flavor – I found mine in the refrigerator section near the cheese)
a small bunch of fresh basil

In a large skillet over medium-high heat, brown the sausage and then set aside to drain on paper towels.  Pour out all but a tablespoon of oil and saute the onion and celery until they begin to soften. Add the two cans of tomatoes (with juices) and the drained and pureed beans.  Stir to combine everything and then add the broth and wine and bring to a boil, tasting for salt, pepper and adjust your tastes with more wine if you want.  Add in several of the basil leaves and let the soup simmer for about 10 minutes.

Cook the tortellini to the package instructions and put about a 1/2 cup in each bowl and then top with the tomato/sausage soup.  Garnish with some chopped basil and a sprinkle of Parmesan cheese if you like.

*I would like to note that Jill’s recipe is better than mine.  I asked her via email if she knew it by heart and she said things like, “I think it was this much” and “I sometimes do this instead” and while I LOVED the way this version turned out, I have fonder memories of hers.  So this soup can be altered and flavored to your tastes!

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Homemade Creamy Tomato Soup

tomato soup for a cold dayTomato Soup buried

It’s a beautiful, cold fall day!  Yesterday it was dark and very cold and it called for a cup of soup in hand and little else.  When Matt makes us his pizza on the weekends, I am always left with about 9/10ths of a can of tomatoes and inevitably during the week, that gets turned into tomato soup.  I keep adding a spice here or there, fresh basil if I happen to have it, and no matter how I tweak it, it always turns out great.  For this version, I had some stale bread from Matt’s weekly baking that I turned into croutons. I hate wasting his bread, even the stale stuff, so it gets turned into croutons, breadcrumbs or savory stuffings every time.  The good thing about breads that are as plain and rustic as his, is that they don’t mold very quickly – they just dry out.  Perfect!  The croutons were tooth-shatteringly hard, but after a few minutes in the soup, they were extremely flavorful little sponges.

Happy Fall – it’s in the air!  It’s marvelous!  There’s a faint scent of wood burning in our neighborhood and it’s a treat to get to walk outside.  It’s a treat to be alive, today, really.  Tomorrow doesn’t exist, don’t spin all day for it.  Yesterday can’t be changed, don’t regret it.  Live today and today only!  Yesterday I recalled one of my favorite quotes,“Those who make the worst use of their time are the first to complain of its brevity.”
― Jean de La BruyèreLes caractères.  This quote challenges me to not waste my day thinking about what all I have to do, or what all I didn’t get done yesterday.  It helps me to not sit around wasting time on my phone and it helps me to realize that time with 1 and a half year old Olive is extremely rare and won’t be here for long.  So we make a mess drinking our soup and we laugh and I try to take her up on her offers while I’m working to, “mama pay? mama do somting?” a little more frequently.

Homemade Tomato Soup

Creamy Tomato Soup from Scratch
serves 3-4

1-28oz can whole tomatoes (I love Cento brand!)
1 tbs red wine vinegar
1 garlic clove, crushed
1 tbs olive oil
Whatever herbs you like – dried thyme, rosemary, sage, oregano – they’re all good and they all work.  Stick to about a teaspoon.
A splash of cream – eh, if I had to measure, I’d say 1/8th of a cup
Salt and fresh cracked pepper, to taste

Put the olive oil in a medium saucepan and add the garlic clove.  Saute over medium heat until starting to brown.  Add in the entire can of tomatoes, red wine vinegar, herbs and stir to combine.  With an immersion blender, pulse until completely blended and smooth.  Add in the cream, stir to incorporate and adjust the seasoning with salt and pepper.  Let it simmer on the stove for about 10 minutes and serve hot with crackers, croutons, or the classic grilled cheese.  Enjoy!

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