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
Pacific vegetable broth
cheese tortellini, or whatever you have on hand
small yellow onion, chopped
celery stalk, sliced
handfuls arugula (for garnish)
hot sauce (to taste)
beer of wine (i use an ale beer)
parmesan and 1 inch square rind if on hand
salt and pepper to tasts
In This Recipe
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