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Author Notes: it's currently a single degree fahrenheit here in denver colorado. it's incredibly pretty, but bitter cold. i'm also really busy at work wrapping up the year. and while i love those little flakes i am currently all about quick, easy, and warm food. what happens when it gets this cold is i make a lot of soup. last night i took it to italy with the classic, tortellinis swimming with veggies. it was quick, easy, warm and the perfect thing to watch a few episodes of chuck on netflix with while catching up on email. —Lauren Elizabeth Wiper
- 3/4 quart Pacific vegetable broth
- 1/2 packet cheese tortellini, or whatever you have on hand
- 1/2 small yellow onion, chopped
- 6 white mushrooms,sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 2 handfuls arugula (for garnish)
- 1/2 teaspoon basil
- 1/4 teaspoon fish sauce
- 1 teaspoon hot sauce (to taste)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon worcestershire sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1 shot beer of wine (i use an ale beer)
- parmesan and 1 inch square rind if on hand
- salt and pepper to tasts
- get out a soup pot and a medium saute pan
- in the soup pot add the broth and 1 1/2 cups water. add in the fish sauce, hot sauce, soy, worcestershire, 1 inch square parmesan rind if you have it and beer/wine. throw a dash of pepper in. turn that up to boil.
- put the saute pan on medium heat. once hot pour in the olive oil and onions with a dash of salt. after a minute add in the sliced mushrooms, carrots, and celery. (i usually throw the veggies in to sauté as quickly as i can slice them in that order). let them cook for 5 minutes. then add in a splash of balsamic vinegar, basil and salt/pepper. cook for another 4 minutes and add in the garlic. cook for one last minute.
- when the veggies are done go ahead and slide them into the soup pot. bring to a boil.
- once the broth comes to a boil add in the tortellinis (generally a 1/2 package will do).
- boil until those babies are done, according to their package or your brain (7ish minutes).
- serve and garnish with a handful of arugula + shaved parmesan and some yummy bread