Well, here I am talking about soup again.  I guess that’s probably because I love soup—and most any kind.  Especially in the winter, it just can’t be beat as a snack or meal.  A fast mug on the run, a small bowl for lunch with a little salad or sandwich, or a large bowl with a hot roll or some French crusty bread for a whole dinner meal.  It’s one of the most versatile foods you can prepare at home and enjoy for little money and effort.  

In the fall and winter, most restaurants offer several choices of soup.  Even some fast food joints carry one or two kinds of prepared soups—usually from one of those large restaurant-size cans.  And even in some of the finer establishments, the soups offered aren’t always as tasty as something you can make at home with your own fresh ingredients.  

Once you learn a few basic soup techniques, you can master the art and will never buy canned soup again.  I suppose in an emergency if you’re home sick with a cold or flu, the old standard canned chicken noodle or tomato will do—but only if you’re sick.  Once you’ve mastered the art, you’ll become a soup snob for the stuff that’s not homemade with love. 

Today I’m going to make a real short, quick, and easy soup for you.  Jot a few ingredients down for your next grocery list and you’ll be ready to cook. 

And if you only cook for yourself, make some extra and freeze it for another day.  Let your creative kitchen imagination go wild while enjoying some good nourishing food with no chemicals, additives or extra thickeners and fillers. 

Tortellini Soup

1 9oz package fresh tortellini pasta* 

1 large onion, sliced

1 stalk celery, chopped small

1 T extra virgin olive oil

2 T unsalted butter

1 14oz can tomatoes with liquid (whole, diced or chopped)

2 14oz cans chicken stock

1 C water

¼ t celery flakes

¼ t celery seed

1 shake red pepper flakes

Salt and pepper to taste

*(I always choose Buitoni brand fresh pasta when I don’t make my own.  Here I used Buitoni’s Three Cheese Tortellini—Ricotta, Romano and Parmesan Cheeses.) 

Use your favorite large soup pot with a lid.  Heat the olive oil and butter.  Add the onion and sauté it until it sizzles and is translucent and golden.  

Add the celery, tomatoes, water, chicken stock and seasonings.  Bring the pot to a boil.  Add the tortellini.  Return the pot to a boil and simmer for 15 – 20 minutes, or until the tortellini are fork tender. 

Your soup is ready to ladle and serve.  Now you can heat up your roll or whatever you choose to serve along with it.  I made it for lunch and had it with saltine crackers. 

Enjoy!

©Pauline Boren 2010