Bologna Inspired

The cold weather seems to want to hang around in the low digits; so light a roaring fire in the fireplace and keep the big soup pot at the ready. Earlier this week I suggested my Baked Potato Soup as a quick way to warm up. Today, how about cooking-up a brothy and hearty tortellini soup. (The tortellini originates from the north-cental part of Italy). Serve with my Fennel & Green Bean Salad and Homemade Biscuits for a complete meal. 

BTW--To answer a much often asked viewer question about my TV show; yes, 100% of my recipes are cooked on air and are eaten by my TV crew. Hey, it’s part of their job!

image, © Robert Gubbins | istock This pasta soup dish is wonderful as an appetizer or a luncheon entrée. The best part is that it can be ready in under 30 minutes.

Tortellini Basil Soup

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series

1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Pre heat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, tomatoes and cook for 4-5 minutes.  Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellinis are al dente and season with nutmeg, pepper. Add parmesan cheese to taste. Serve with a basil leaf on top. 

NOTE: This recipe requires a good quality tortellini if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving.