Tuesday, November 12, 2013

Soup Weather is Here


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