Bologna Inspired

George Hirsch April 16, 2026

Food is one of the most powerful gifts we can give ourselves and the people we love. When life feels overwhelming, a warm bowl of soup has a way of slowing everything down and reminding us that nourishment — real, soulful nourishment — is always within reach. This creamy tortellini soup is exactly that kind of dish. Simple, honest, and made with heart. —

I’ve spent decades championing the idea that great food doesn’t have to be complicated — it just has to be made with intention. This creamy tortellini soup brings my philosophy to life in every spoonful. Cheese-filled pasta, tender spinach, and a rich tomato-cream broth come together in under 30 minutes to create something truly comforting. Add Italian sausage, fragrant garlic, and fresh basil to make it your own. Use refrigerator-aisle tortellini for the best texture, and let the act of cooking itself be a source of joy and restoration.

Tortellini Basil Soup

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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 (optional, added for extra protein)

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Preheat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, and 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 tortellini are al dente and season with nutmeg and 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.

**Everyone loves a great pizza, CLICK to WATCH how to make your own Hand Tossed Pizza.**

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13 EPISODES on 4 HD-DVD Disk Set, season one

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Banana Walnut Bread

George Hirsch April 13, 2026

A loaf cake is in the pancake and muffin family, also referred to as a quick bread, and requires minimal preparation, baking in under an hour. Plus, using very ripe bananas (black) is the key to a successful, tender, and sweet loaf.

Cooking and baking are about finding joy in the process, learning as you go, and being mindful of what you are creating. A reminder to focus on quality over complexity and bring out the best in every ingredient. With banana bread, that means letting the natural sweetness of fully ripened bananas do the heavy lifting.

Tip: Save ripe bananas still in their skins and freeze them in a plastic freezer bag until you have enough to make a full recipe, so a great loaf is always within reach. For a lighter option, replace some or all of the butter with applesauce, keeping the bread moist and tender while reducing fat.

Banana Walnut Bread

Makes 1 loaf or 10-12 muffins

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For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons walnuts or pecans, chopped

1 Tablespoon sweet butter

In a small bowl, mix brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until the mixture is crumb-like.

For the Loaf Mix:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted, or replace with part/ all applesauce

Lightly grease the loaf pan.

Preheat oven to 375 degrees F. SEE DIRECTIONS BELOW

PBS George Hirsch's Oven Fried Chicken Video Recipe

In a large bowl, mix flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, nuts, and melted butter. Fold in by hand with a spatula the banana mixture into the flour mixture until just moistened.

Place batter into the loaf pan, and if using the optional crumb topping, sprinkle it on top of the batter.

Bake for 45-50 minutes. Test with a toothpick inserted into the center of the loaf. Done when it comes out clean.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Meatballs and Quick Marinara Sauce

georgehirsch April 11, 2026

Meatballs started with Italian immigrants coming to America in 1880, and then came the sauce. I have prepared this recipe with inspiration from my Italian Nana. There was no recipe, only years of watching and learning by example. The results have always been the same after making this for my family and huge groups. Nana would be proud, and I'm sure you will be, too, when serving your family and friends. And, enjoy watching the how-to video from George Hirsch Lifestyle TV series. Feel free to share.

George's Nana’s Meatballs

Makes 12 jumbo, 24 large, or 40 mini meatballs

chefgeorgehirsch.com | George Hirsch Lifestyle

3 pounds ground beef, 80 / 20 blend; can use a combo of beef, pork, and veal

4 cloves garlic, minced

1/2 sweet onion, chopped fine

2 eggs, cracked and beaten

1/4 cup Parmesan cheese

2 Tablespoons fresh Italian parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups day-old Italian bread, pulsed into crumbs

1/2 cup chicken broth to soften bread crumbs (variable amount may have to add more broth to soften crumbs)

Fresh ground black pepper

* Note: all ingredients should be very cold before blending.

**CLICK to WATCH Meatballs + Marinara preperation**

Mix all ingredients in a mixer or by hand until well blended. Dip your hands in ice water before shaping the meat into round balls.

Spray an oven-roasting pan with grease spray.

Use an ice cream scoop to shape the meatballs; roll by hand until they are round. Do not overhandle to prevent over-warming the meat. Repeat until all the meat is used up. Do not overcrowd the meatballs to make it easier to move them while baking.

Refrigerate the meatballs for at least 30 minutes to chill. Prepare the Tomato Sauce below.

Preheat a large, heavy-gauge sauté pan to high heat, or if making a large number of meatballs, brown them in a hot oven at 425 degrees F.

Roast meatballs for five minutes in the oven or on the stovetop until they brown. If roasting, gently shake the pan to move the meatballs to turn over, or use a spatula for the meatballs if browning in a sauté pan. Continue cooking for a few additional minutes (or less if mini) or until the meatballs are brown on the outside. The meatballs will not be fully cooked and will continue to cook in the tomato sauce.

Remove meatballs with a spatula and add to the gently simmering sauce, and continue cooking for 20-30 minutes.

For the Marinara Tomato Sauce:

2 Tablespoons Olive Oil

1/2 cup minced sweet onion

6 cloves garlic, minced

2 (28-ounce) cans crushed San Marzano Tomatoes

2 (6.5-ounce) cans tomato sauce

1 Tablespoon dried basil leaves

1/2 teaspoon oregano

Fresh ground black pepper

2 Tablespoons each of fresh chopped parsley and basil

In a large saucepot sauté, sauté olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Bistro Night

George Hirsch April 9, 2026

The term bistro is believed to have originated in Paris in the 19th century, with some legends attributing it to Russian soldiers shouting "bystro" (quick) at waiters during the 1815 occupation. Traditionally, bistros originating in France are known for serving moderately priced, simple, and hearty food in a cozy setting.

I love to prepare themed nights as a fun way to celebrate at home, as if we were in a small, casual restaurant. So here’s your challenge: channel your inner Chef George tonight! Don’t be afraid to try something new in the kitchen. Season boldly. Grill with confidence. Bake without apology. Visit your local farmers market and let the freshest ingredients guide your menu. Set the table as it matters — because it does. Whether you’re cooking for two or designing a feast for thirty, bring the same passion and joy to every dish.

And what would a French onion soup be without a toasted crouton, a sop? Sops are used for soaking up a warm liquid, broth, or wine, and were the term used in days of yore. I guess it was only natural that the word soup derived from sop.

In my Five Onion Soup, the mixture of five onions gives an excellent character to the soup. But, if you have less than five, no sweat; use a sweet onion, and you'll have a tasty version. The so-called bar of success in making an onion soup is all the slow cooking and gradual 'caramelizing' of the onions. The onions' natural sweetness adds the rich, robust flavor and golden brown color to the soup prize.

CREAMY FIVE-ONION SOUP

Makes 6-8 servings

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This easy-to-prepare, hearty soup for a cool night makes for a wonderful dinner or rustic appetizer.

2 Tablespoons olive oil

2 each sweet onions*, chopped

3 cloves garlic, chopped

6 each Chipolini onions, chopped

1 each red onion, chopped

1 green onion, chopped

1 Tablespoon flour

1/2 cup tomato sauce

2 teaspoons dried thyme

2 bay leaves

1 teaspoon freshly ground black pepper to taste

1 cup white wine

1/2 cup potatoes, peeled and chopped

2 cups chicken broth

2 cups beef broth

Optional:

1/2 cup half and half

French bread croutons

Parmesan, Emmental, or Gruyere cheese

Preheat a large soup or saucepot to medium heat. Add olive oil, sweet onions, garlic, cipollini, red onion, and green onion. Cook for 10 minutes without stirring until the onions in the bottom of the pot begin to brown. Stir and allow the onions to continue to brown further. Stir and allow onions to cook for an additional five minutes. The total cooking time of onions will be about 20 minutes or more.

Season with thyme, bay leaves, and pepper. Add tomato sauce and flour, and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth, and potatoes. Bring to a boil, lower to a simmer, cover, and cook for about 30 minutes.

Remove bay leaves, then puree one-half of the soup in a blender or food processor.

Return the pureed soup to the soup pot. Bring the soup back to a boil; reduce the temperature to a simmer. Add an optional half and half. Serve with a toasted French bread crouton, top with grated Parmesan, and melt Emmental or Gruyere cheese. SEE SOUP NOTES + MORE RECIPES BELOW

*Note onions: Soup may only be made with sweet onions and garlic. Or, you may use the addition of any onion family, such as leeks, chives, etc.

For My Quiche Lorraine Recipe

For My Tarte Tatin

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George’s Cheddar-N-Jack Mac

George Hirsch April 7, 2026

There’s a reason macaroni and cheese has never gone out of style — it speaks to something deep in all of us. For me, it takes me straight back to my nana’s kitchen, where a bubbling pot on the stove meant everything was going to be alright. This dish has fed families through hard times and good times alike. It carried people through the Great Depression and World War II, not just because it was affordable and filling, but because it brought comfort when comfort was needed most. That’s the power of real, honest food — and it never goes out of style.

I always say a great recipe is just the beginning of the conversation. Use mine as your foundation, and then make it your own. Fold in some smoky ham, crispy bacon, grilled chicken, or even seared shrimp. Cook with confidence, cook with love, and trust your instincts — that’s where the magic truly happens.

If I can do it, You can do it!

George’s Cheddar & Jack Mac

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

1 4-ounce can diced green chilies

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.