okay, so as part of my project: organization, i made the commitment to making our menu two weeks at a time and one recipe that was a major hit around here was tortellini vegetable soup. although oklahoma is having an ABNORMALLY warm winter, (which, if i do say so myself, is a bunch of garbage. i went on the hunt to find a snowsuit and heavy coat for b in preparation for the annual blizzard...and i'm going to be ticked off if we don't have any snow!) i still love my cold-weather soups.
when i came across the recipe on pinterest, i knew the hubs would love it and it looked simple...two things that make my life easier! as with pretty much everything i make, i changed it up a little bit to add more bulk and to get more meals out of it.
here's the original recipe:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small zucchini, diced
- 1 medium carrot, peeled and diced
- 5 1/2 cups chicken stock e oil
- 1 teaspoon dried basil (more if fresh)
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon salt
- 8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
- 2 to 3 tablespoons chopped fresh parsley
- Black pepper, to taste
- Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
- Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.
easy, peasey, right?! rrrrright. i apologize for some of the rough "estimates" i'm fixing to give you. i threw away all the boxes and cans before i wrote this post and i am SO bad at dumping in ingredients and tasting...anyway, here's my adaptation:
- 1 medium onion, chopped
- 2 large zucchini, diced in fourths
- 1/2 bag baby carrots, diced
- two boxes of chicken broth
- 2 (ish?) teaspoons of basil
- 1 can crushed tomatoes
- 1 can garlic and onion diced tomatoes
- 1 box of tortellini
- 1 bag spinach leaves
- s and p to your liking.
- in a LARGE stock pot, soften your onion, zucchini and carrots in a little bit of olive oil. DO NOT over cook. they'll turn to mush later. yuck.
- cook your boxed tortellini, making sure it is VERY UNDERDONE. (i used boxed because there was about a $7 difference between it and the tortellini in the refrigerated foods section.)
- dump everything else in the pot with the onion, zucchini and carrots. return to a boil for about two minutes, reduce to a simmer for about five minutes and make sure your spinach leaves are wilted before you turn down the heat.
now i didn't add the bay leaves because i didn't realize i was out until i got home, so if you don't have any, it'll still be yummy.
this makes a HUGE pot of soup and is super cheap. it reminds me a lot of the minestrone soup from olive garden, which i LOVE. serve this baby up with some bread sticks and you've got an easy, low-calorie dinner...well, except for the bread sticks because if you're like me, you can eat your weight in bread. not good. :)