 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2012-11-01 15:05:13
Easy but delicious homemade soup
A- I agree with you; it is hard to beat a really good bowl of soup on a chilly day. Just the idea of a pot of soup bubbling happily on the range and the aroma wafting through the house warms the spirit.
As I am looking through my file on soups, I realize some of my favorite ones have an Italian flair. I love all things Italian—the pastas, the sauces and, of course, the soups.
The most fabulous vacation I ever had was to Tuscany where we made great food in Chef Claudio's kitchen with local produce. I recall one trip to the market where we purchased ingredients for a cooking class and then returned to Chef's kitchen and created several delightful dishes, including a fabulous soup supplemented with fresh basil, zucchini and tomatoes that grew rampantly in his garden
Here is my rendition of that soup; it is healthy but hearty enough for a light meal when paired with a salad or a hunk of crusty bread. It takes less than thirty minutes to make but is delicious--I bet it may become one of your "go to" recipes.
Tuscany Tortellini, Spinach and Basil Soup Makes 8 1-cup servings
1 tablespoon olive oil
1 medium onion, chopped
2 large garlic cloves, minced
8-ounces fresh mushrooms, cleaned and sliced
¼ teaspoon dried crushed red pepper
3 15-ounce cans chicken broth
1 (15-ounce) can stewed Italian-style tomatoes, undrained
1 9-ounce package cheese tortellini (fresh or frozen)
1 to 2 cups thinly sliced fresh spinach leaves
2 tablespoons thinly sliced fresh basil (or 1-1/2 teaspoons dried basil)
Salt and Pepper to taste
Garnish: Freshly shredded Parmesan Cheese
1. Heat oil in a large heavy pan over medium heat. Add onion, garlic and mushrooms. Sauté until vegetables are tender, about 5 minutes. Add crushed red pepper; sauté for a few seconds until fragrant.
2. Add chicken broth and tomatoes; bring to a boil. Add tortellini; return to a low boil and cook 5 minutes or until ravioli is done. Stir in spinach, and cook 1 to 2 minutes. Then add fresh basil and simmer for a minute or two.
3. Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan cheese and serve.
Variation: 1 cup cooked, diced chicken may be added for a heartier soup if desired.
