Tag: Tortellini

Italian Sausage-Butternut Squash Soup with Tortellini

Italian Sausage-Butternut Squash Soup with Tortellini

I hope it’s cool where you live because it’s definitely time for soup. Of course it’s time for soup nearly any day of the year at my house, but cold nights and shorter days somehow find me bending over more often to pull out the soup pot. Just feels right or I need the exercise–one of the two. Perhaps one of the happiest things about seasons changing is how grateful we are to begin cooking meals perfectly suited to the weather. Think cookies at Christmas, grilled burgers come spring, pies in November, fresh vegetable salads in summer, or…soup in October. We sort of know where we are in life because of what’s on the stove–or even by what’s in front of the grocery store.

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Best Summer Sides from More Time at the Table

Best Summer Sides from More Time at the Table

Grilled Zucchini and Corn Salad

This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio!  For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day.  I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in.  Be cool!

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Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds.  (We have upcoming lows of 32 F this week, for instance.)

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Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

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As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal. Continue reading “Late Summer Vegetable Tortellini Salad with Basil Vinaigrette”

Tortellini and Shredded Beef in Broth with Vegetables

Tortellini and Shredded Beef in Broth with Vegetables

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The famous Italian dishTortellini en brodo, is a beautiful, well-known holiday pasta and broth soup upon which my simplified, shredded-beef American version is based.  I truly didn’t have this dish in mind, I just happened to have a pot roast, a bunch of tortellini, and a desire for something besides the things I usually make with pot roast on a cold snowy day: pot roast and vegetables,  beef-vegetable soup, beef-barley soup, beef burgundy, and so on.

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If you’d like to make the real Tortellini en brodo, visit a blog that has the directions in English; many are in Italian!  Here’s a good home-made blogger’s  version  (Stefan’s Gourmet Blog) that is totally from scratch, including the meat filling for the tortellini, and looks luscious.  If you’d rather have a little video action and a Mario Batali recipe, here’s that link.  The simplest shortcut recipe is here.  In other words, you’re not cooking meat for broth, bones for stock, or making homemade pasta and filling in my soup, but you are cooking a pot roast!  And while my ingredients’ list isn’t short, the method is simple and gives you time for other things.  

Because while writing the recipe, I realized it sounds long and ponderous, you can read — and cook from, if you like — the basic method, or the short version:

Brown a well-seasoned pot roast with carrots, onions, garlic, celery, and fennel and cook until tender — 2 – 2 1/2 hours — in wine, tomatoes, and broth (a little more than 3 quarts liquid) with bay leaf, dried oregano, and basil. Shred the beef, chop or puree the cooked vegetables, and cook the pasta and peas in the broth while you do that.  Stir it all together, add a small handful of fresh basil and garnish in bowls with parsley and Parmesan cheese.

While the beef cooks, a couple of hours, you have time to work on a project, read a good book, watch a movie, or have coffee with a friend.  If you’d like to cook this in the slow cooker, I think you would have some success, though I haven’t tried it.  A  link for similar recipe made in a slow cooker (tortellini is added the last twenty minutes) is here.  Buon appetite! Continue reading “Tortellini and Shredded Beef in Broth with Vegetables”