Ruminations and recipes from a small kitchen in a big city.


Soup or pasta? Cold weather dilemma solved.

The answer is both, if you serve the following for dinner. It satisfies both soup- and pasta-lovers.

Tortellini soup.

First, make some vegetable stock (or use your preferred stock). In a large pot containing about 1500ml of water, bring to the boil a large chopped carrot, a large chopped onion, a stick of chopped celery, a chopped leek, some parsley sprigs, a peeled and scored garlic clove, a bay leaf, a little dried rosemary, a teaspoon of cracked pepper and half a teaspoon of salt. Once on the boil, turn down and simmer for an hour.

Strain the stock, return to pot and add half a kilogram of ricotta tortellini, a cupful of finely shredded silver beet, a cup of peas and a tablespoon of preferably home-made pesto (basil, walnuts, parmesan, garlic, olive oil).

Simmer another twenty minutes. Serve with shards of parmesan cheese broken from the block.

1 comment:

leaf (the indolent cook) said...

I love pasta soup! Mine is usually more of an Asian-style one, in which the pasta replaces noodles. :D