Sunday, October 31, 2010

Harvest Tortellini Soup

October is a wonderful month. The leaves look gorgeous, and the weather is nice and crisp. And my allergies attack my poor little sinuses until they give in to a full fledged sinus infection. I try every year to fight it off, but the infection comes with out fail. Its a good time to enjoy soup. And boy have been enjoying soup in this house! We have about four different kinds in the freezer at the moment.

Garden Tortellini Soup

This recipe is one that I just whipped up at the beginning of the month to use up what was left of my tomatoes. In late September, I pulled all the green tomatoes and put them in a big, brown paper bag in a cool dark spot. I wasn't sure it would work, but they actually ripened. And not so quickly that they rotted, either!

Then, when they were ready. I peeled and sliced them. If you haven't done this before, it is surprisingly simple! It was my first time trying this, and I was pleased. Bring a large pot of water to boil, with a dash of salt. Then, dunk the tomatoes in for 30 seconds and place them in a large bowl. Do not put them in cold water or on ice. Just let them cool. The skin peels off so easily!

Ok, now, to the recipe. As usual, I made this "dutch" so you could alternate it as you like.

I used:

About 10-12 medium sized tomatoes, peeled and cut into medium pieces
Large handful green beans (frozen or fresh)
Large handful sliced carrots (frozen or fresh)
1 whole zucchini, sliced
2 cans Veggie broth
Half cup of chopped onion
About 6 oz. of cheese tortellini*
Olive Oil
Shake or two of preferred Italian spices, to taste**

*I actually used a little more than half of a 12 oz. package. If I don't stuff the soup with tortellini, Ben will put all the tortellini in his bowl, and I will get about three. :-)

**My spice rack actually came with a jar of Italian spices that contains basil, thyme, oregano and marjoram.

First, I cooked the veggies in the bottom of a large pot with olive oil and spices. I added the tomato last...about right when the rest of the veggies were ready.

Then, I added the broth and brought it to a boil. Once it was boiling, I simmered it for about 20-30 minutes until heated throughout. You can add a teaspoon or two of tomato paste here, to thicken it if you like.

That's all folks! Goes great with tuna sandwiches. :-)