Tuesday, February 20, 2007

This is an entry for February's "Soup's On!" food event. What a great excuse to make soup!

I'm very proud of my tortellini soup. The recipe never stays the same. In fact, each time I make it, it's a bit more complicated than the last. It's fabulous because anyone can make it. Not only that, but it's crazy-delicious.

Basically, tortellini soup is tortellini cooked with spinach in chicken broth. But that's never all the ingredients. Like the big rock in stone soup, the tortellini is a base. It's an exercise in creativity and foodie adventurism. And because it uses up lots of leftovers, it's a great way to clean out the fridge.

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TORTELLINI SOUP (A.K.A. SOPHOMORE STEW)

[SERVES APPROXIMATELY 6]



two boxes of chicken broth
a zippy bag bursting with tortellini
one box of frozen spinach
garlic (to taste)
Parmesan cheese (for on top)

These are the additional ingredients I threw in this go-round:

a half-palm of chopped ginger
half a can of water chestnuts (chopped)
half of a small turnip (chopped)
half of a white onion (chopped)



two bunches of green onions (chopped)
one can of sweet corn
one can of diced tomatoes
one medium bell pepper
one jar of roasted red pepper
three packs of Easy Mac noodles
several handfuls of Goldfish crackers, whole and crushed



(As you can see, the recipe is pretty flexible. Substitute, subtract, and add to your greatest pleasure. With this batch, I would have loved some spicier peppers. But my friends don't like onions and peppers, so I had to keep them on the down-low.)

1) Pour a bit of olive oil on the bottom of a huge pot. Throw in your veggies (except for the spinach). Throw in the garlic.



2) After letting them sizzle for a bit, pour in the chicken broth. Crank the burner up on high heat.
3) Wait for the broth to boil. This takes a while, because you should be using a huge pot.
4) Let it boil for about 10 minutes or so.
5) Throw in the pasta.
6) Let the soup boil again for about 12 minutes.
6a) Throw in the spinach around the 7-minute mark.
6b) Start tossing in Goldfish crackers and Parmesan cheese.
7) After the soup's done boiling, check for taste. If it's missing something, chuck it in.
8) Enjoy!





The soup is incredibly thick. The next day's left-overs will be stew, as all the moisture will be sucked up by the ingredients.

Got any other ideas for crazy ingredients I should throw in? Let me know!


2 comments:

Alanna said...

Hi Jesika ~ Oh I just love these make-it-up soups. Mine (actually, my Mom's) is called "Saturday Soup" because you have it for lunch on Saturday to clean out the frig before grocery shopping in the afternoon. Thanks so much for the inspiration, I think it just might be the only 'refrigerator soup' among a whole pile of great-sounding soups!

The Balsis Family said...

Hi...I saw your polka dot platypus that you made on the forum you posted about it and figured your blog was the easiest way to send you a note. The platy is adorable! I own a store called the polkadot platypus and your platypus came up on google when I was messing around with keywords. Too cute! If you ever want to make more polka dot platys in a smaller beanie version, let me know!! LOL

www.thepolkadotplatypus.com