Tortellini Soup

This weekend, several of the requirements I have in mind for my future dream home were illuminated. Top of the list is a mud room. This is something I think about a lot. I partake in some dirty sports and every time I come home from a local adventure, I'm reminded that I have no good place to shed and store my muddy, snowy, dusty, and/or wet shoes and gear. I make do with the small front door entryway, but it's not sufficient for the job. At the moment, it's covered with wet clothes, boots, mittens, and hats from my last two rounds of shoeveling. We are in the midst of a big storm with up to 20" of snow predicted. 

This brings me to my next wish list item - a garage. I've lived in New England my entire driving life and never had a garage. This is nearly 40 winters of laborioulsy cleaning snow and ice off my car. Forty winters of scraping and brushing ice and snow from the windshield, roof, bike rack, etc. before I can head out to do what I need or want to do. Some winters are more wintry than others and the last few have required less snow removal than in the past, but I long to just have to clear only the driveway as my ticket to departure. The garage would have other benefits, of course, like being the entry point to my mud room, but mostly I'd like to open the garage door and drive a snow free, dry car out of it. 

A third dreamy item on my list has nothing to do with the outdoors, but instead cozying up inside with friends and family at a long dining table in a space dedicated to gathering. I went to a dinner party last night with plenty of room at the table for the 12 people, platters of food, wine glasses, and candles strewn throughout. I currently have space for 6 people seated uncomfortably so typically my dining table becomes the serving area and my guests need to eat with plates on laps and their drink placed awkwardly and often precarioiusly nearby. I'd host more often if I had an appropriate and comfortable arrangement. 

This soup was one my guests had to eat from bowls in their laps last winter and I had forgotten all about the recipe until one of those friends recently reminded me of it when she was looking to make it for her own gathering. She said it was a hit and while it was on my mind, I decided to make it as a way to warm up after my snow shoveling sessions today and tomorrow. 

The original recipe is from The New York Times, so check it out there if you have a subscription.

Tortellini Soup Recipe

1 medium onion, diced

1 large or 2 medium carrots, diced

2 ribs of celery, sliced

2 tablespoons olive oil

1 teaspoon crushed red pepper

2 tablespoons tomato paste

1 14 oz can diced tomatoes

1 teaspoon dried oregano

2 teaspoons fresh rosemary or 1 teaspoon dried

4 cups vegetable broth (or bouillion plus 4 cups water)

1 8-10 oz package tortellini

4 cups roughly chopped baby spinach

1/4 cup heavy cream or half and half

1 teaspoon red wine vinegar

salt and pepper

parmesan cheese for garnish

fresh parsley or basil for garnish

1. In a stock pot or dutch oven, heat olive oil. Add onions, carrots, and celery with a large pinch of salt. Sautee about 10 minutes, until the vegetables are getting crispy. Add chili flakes and stir.

2. Add tomato paste and chop up with a wooden spoon so it breaks down into vegetables.Add diced tomatoes with their juices, rosemary and oregano. Add broth. Scrape up any of the bits that browned to the pan with the back of the wooden spoon. Bring to a boil and then simmer, partially covered for 15 minutes.

3. Add tortellini and let cook for a few minutes, a little longer if the tortellini were frozen.

4. Add spinach and cream. Let cook for a few minutes and then add vinegar. Add salt and black pepper to taste. Turn off heat.

5, Serve hot with parmesan and fresh herbs to garnish. Soup can be store in the fridge for up to 5 days. The tortellini will absorb water so you will need to add more water before serving leftovers.