It’s finally here. The first day of freezing in Alabama. And
by freezing I mean high of 50 and windy. However, combine that with a wind
chill of 40 and a dog that is too interested in watching the leaves scatter
than in doing her business and you have one miserable me. I should probably
mention that I also nixed the coat, because my stubborn Northern upbringing
often tries to cancel out my Southern exposure tolerance….
Tonight is one of those nights where I just want to come
home and make something quick and warm for dinner to get that chill out of my
bones. The less time I have to spend out of my cuddly blankets the better.
Tonight is the perfect night for one of my family’s go-to soup recipes:
Tortellini soup.
This soup is not only great on a cold night, but can really
be served in any season. It’s perfect for a newly married couple like us
because it only has three ingredients and can be saved and eaten for lunch the
next day!
Here’s what you’ll need:
1 (20 oz.) package of three-cheese tortellini (you can
really buy any flavor your want, we just love the three-cheese Buitoni
tortellini)
2 (14.5 oz.) cans of diced tomatoes with oregano, basil and
garlic seasonings (we use Hunts, but it is also available in other brands)
1 (32 oz.) container of chicken broth
Easy as 1,2,3…
Pour chicken broth and tomatoes into a stockpot and heat on
med-high heat until it begins to bubble. Then add tortellini and continue to
cook at med-high for 5 minutes or until the tortellini is plump and tender.
This soup goes great with a little Parmesan on top and
garlic bread on the side! Stay warm friends!
No comments:
Post a Comment