Rustic Tortellini Soup for a Late #Blogger C.L.U.E.

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!

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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.

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Rustic Tortellini Soup
From A Palatable Pastime

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.

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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.

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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.)

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