Sometimes I am totally clueless which unfortunately fits today’s post too well. You see, by 6:00 a.m. EST, I was supposed to have my Blogger C.L.U.E. post up and ready.
Other than my cluelessness, lack of time management and irresponsibility, I have no excuse.
My assigned blog for February was Sue from A Palatable Pastime. Sue, again, no excuse but I am sending you many apologies. I feel quite sad and morose.
I need some comfort food. Soup is finally on!
Sue has some marvelous soup recipes including Sweet Potato Chile Soup, Hen of the Woods Soup (with Maitake mushrooms), and Spiced Indian Tomato Soup, In fact, Sue has over forty soup, chili and stew recipes on her site. (To see them all, click here.)
In the essence of time, however, I decided to land on her Rustic Tortellini Soup, a quick and easy and delicious meal.
1/2 c. chopped onion
4 oz. mushrooms, sliced
3-5 garlic cloves, minced
2 T. olive oil
1/2 c. dry red wine, such as Cabernet (I used Burgundy.)
1 qt. chicken or vegetable broth
3 c. chopped Italian tomatoes (I used a 28 oz. can of crushed tomatoes.)
salt and black pepper
9 oz. fresh cheese tortellini
1 T. basil pesto (I used some basil paste from Gourmet Garden.)
5 oz. baby kale
1 c. grated Asiago cheese
In a heavy bottomed soup pot, sauté the onion, mushrooms, and garlic in olive oil until soft.
Add wine and cook until most of the wine evaporates.
Add chicken broth and tomatoes and bring to a boil. Add salt and black pepper to your taste.
Stir in tortellini and cook as long as your package directs. When tortellini is tender, add the basil and kale, stirring until the kale wilts.
Remove soup from heat and stir in the Asiago cheese. Serve hot, sprinkled with more cheese if desired.
This soup is easy to put together and is delicious and comforting. I hate to disagree with Sue, but I don’t think it’s rustic in the least. It would be a great meal for a Romantic upcoming Valentine’s dinner.
I easily doubled this recipe by using two 28 oz. cans of tomato puree, 8 oz. of sliced mushrooms and 20 oz. of tortellini, but I only used 1 cup or half the called for cheese.
- Caldo de Mariscos – Mexican Seafood Soup by Sue from A Palatable Pastime
- Cheddar Cheese Soup by Kathy from A Spoonful of Thyme
- Chicken Asado by Wendy from A Day in the Life on the Farm
- Classic French Onion Soup by Lisa from Authentic Suburban Gourmet
- Creamy Ham Swiss Potato Soup by Amy from Amy’s Cooking Adventures
- Egg Drop Soup by Christy from Confessions of a Culinary Diva
- Egg Drop Soup by Rebekah from Making Miracles
- Ginger Lemon Chicken Soup by Lea Ann from Cooking on the Ranch
- Italian Soup by Anna from annaDishes
- New York Strip Steaks with Cognac Creamed Mushrooms by Christiane from Taking on Magazines
- Okie Peasant Potato Soup by Stacy from Food Lust People Love
- Potato and Ham Chowder by Kate from Kate’s Kitchen
- Roasted Red Pepper Soup by Azmina from Lawyer Loves Lunch
- Roasted Squash and Apple Soup by Jean from Lemons and Anchovies
- Simple Cheese Soup by Heather from All Roads Lead to the Kitchen
- Veggie Chili by Lauren from Sew You Think You Can Cook
- Debra from Eliot’s Eats
- Karen from Lavender and Lovage
Please join #Blogger C.L.U.E. on the first Wednesday in March for our Easter edition. (Don’t worry, I have the post already scheduled to publish. I will do better next time.)