After the chilly late fall weather, and stuffing myself on Thanksgiving, soup sounded lovely. I like soup. Especially in cold weather. It’s the nice kind of warmth I need to feel like I can brave the outdoors again tomorrow. Since I love cooking, I can’t just BUY soup. No, no. I need to MAKE soup. Luckily for me, soup is incredibly easy to make. There are some things I have learned over the process of writing this blog and that is there are some things you should rarely buy, because they are just too easy to make.
Exhibit 1: Cranberry sauce. I had NO idea how simple cranberry sauce was until I made it for Thanksgiving this year. Literally, you just boil cranberries in some liquid and add some sugar. Just like that, you’re done. Cranberry sauce. Why would you ever buy it? Plus, by making it, you can add some nice touches. For instance, I boiled mine in orange juice and brandy. I used some spices to liven it up. I would post the recipe, but my fiance told me it tasted like a holiday candle (in other words, awful). I didn’t think it was so bad . . .
Exhibit 2: Creme Brulee. I know, it sounds fancy and French, but its really just a custard with crystallized sugar on top. Essentially, creme brulee is only 5 ingredients and a blow torch (or a broiler, if you know MY recipe). Remember this the next time you order a $6 vanilla bean creme brulee for dessert.
Exhibit 3: Soup. Now, creamy, blended soups are a little more difficult and require a little bit more work and some special equipment. However, broth-based soups are pretty simple and can often be made from leftovers! This soup is made from veggies most people have around the house and pre-made tortellini, but you could just as easily throw together soup from some leftover turkey or chicken, canned veggies, and broth. Pasta and rice are great for another hearty layer.
This soup is really simple and delicous for a frosty winter night.
1/2 large onion, chopped
3 cloves of garlic, minced
1 large tomato, diced
2 cups chicken broth
2 cups of water
2 Tbl of marinara sauce (or 1 Tbl pest0)
1 package of fresh or frozen cheese tortellini
1 1/2 cup fresh spinach, washed and torn, loosely
Melt butter in a large saucepan. Add onion. Cook until just barely translucent. Add garlic. Cook until fragrant; this should only take about 2 minutes. Add tomatoes, water, and broth. Bring to a boil. Add marinara sauce or pesto to season. Add tortellini. Boil for 5 minutes, then add spinach. Cook for 2 more minutes and serve!