Celebrate the New Year…”Write it on your heart that every day is the best day in the year.”
Ralph Waldo Emerson
Well, once again I find myself in the clean out the veggie bin mode as I know someone will use the bin for science experiments while I’m out-of-town pair that with freezer diving for pasta only to come away with two choices ravioli or tortellini deciding on the later, call it dinner. I’m busy so it had to be quick and easy and I don’t plan on going out in lousy weather. With a pile of tomatoes on the counter, an overload of sliced peppers, half of a sweet onion, to ribs of celery, and a few cloves of garlic I had the makings for a quick pot of stewed tomatoes to add to the soup. One large container of heated chicken broth (spiked with a good-sized parmesan cheese rind) I am all but ready for the nine minute countdown to toss the tortellini soup together adding several grates of parmesan/Romano, pinches of red pepper flakes and since it will be a later than usual dinner hour, just a nice loaf of garlic bread, Jacob’s of course…
I think that out of pure laziness at this moment, I will post the quick “Italian stewed tomatoes” recipe which I believe is the big flavor part of the soup as you can purchase a good chicken stock, prepared tortellini, certainly the cheese etc. oh and you can find stew tomatoes in a can if you like. Certainly don’t skimp of the really good cheese factor though. In the end you cook your tortellini in the chicken stock and add the stewed tomatoes and fresh spinach, Swiss chard, or other leafy greens. Simmer for a minute or two until the greens wilt a little. Top with some good grated cheese and a pinch of red pepper flakes.
Italian Stewed Tomatoes
2 tablespoon EVOO
2 ribs of celery, small dice
a hand full of store prepped assorted pepper strips, small dice (Pick & Prep)
8-10 (about 1+3/4 pounds) medium Kumato and Campari Tomatoes, chunky cut (or tomatoes of choice Roma tomatoes are good)
1/2 medium onion, small dice
2 cloves minced garlic
1/2 teaspoon each of dried basil and oregano or 1 teaspoon Italian seasoning
1 small bay leaf
pinches of red pepper flakes and black pepper
Heat olive oil toss in celery, onion, garlic, peppers and herbs, sauté over medium heat for about 3 minutes add tomatoes, stir and simmer for 20-30 minutes. Taste and adjust seasonings and add all of the stewed tomatoes to the cooked tortellini in hot broth.
For the soup I used about 6-8 cups of chicken stock and part of a package of Sam’s Club tri-color 5 cheese tortellini (8-9 ounces).