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Italian Chicken Tortellini Soup

The weather is starting to change as we get in the full-swing of fall. While we may not like the lower temps, we can all agree that it’s great for soups! This was our first soup of the season, and boy was it a good one. The color was gorgeous and it made the whole house smell like a cozy cottage. We served it alongside cheese melted onto buttered Cottleston Italian bread and topped with a bit of garlic powder, perfect for dipping. You could easily swap in fresh spinach or chicken shredded from a store-bought rotisserie.

Italian Chicken Tortellini Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 cups broth/water with bouillon
  • 2 raw chicken breasts
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ tsp red pepper flakes
  • ¼ tsp thyme
  • Salt and pepper to taste
  • 1 14.5 oz can diced tomatoes
  • 2 tbsp tomato paste/concentrate
  • 5 oz spinach (half frozen brick)
  • 20 oz fresh refrigerated tortellini
  • ½ cup heavy cream

Instruction:

  1. Warm olive oil over medium heat. Sauté onion until soft. Add garlic and sauté for a few more minutes, until fragrant.
  2. Add broth/water with bouillon to deglaze and get brown bits off the bottom of pan. Add whole raw chicken breasts and seasonings. Bring to simmer.
  3. Cover. Simmer 15 minutes.
  4. Remove chicken to a plate and shred with two forks. Return to pot.
  5. Add diced tomatoes, paste/concentrate, and spinach. Bring to a boil.
  6. Add tortellini and cook till done, according to package.
  7. Add heavy cream. Serve once heated through.

Spanish Style Gazpacho

Prep Time:  30 Minutes

Cook time:  0 minutes!!

Chill Time:  Up to 6 hours
Total time:  Up to 6 hours, 30 minutes

Difficulty Level:  Easy
Serves: 4-6
Modified from this recipe on Epicurious

 

INGREDIENTS:

Soup:

10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, seeds removed, chopped
1 tsp Ellbee’s Original Garlic blend
1 medium sweet onion chopped
2 red bell peppers, chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed

Garnish:

1 cucumber, peeled and finely diced, for garnish

Sour Cream, for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)

Cracked Peppercorns

 

DIRECTIONS:
In a bowl, soak the bread in 1/2 – 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread.

In a food processor (a Vitamix purees everything quickly and like a dream!) puree all the chopped vegetables.  Add the cumin, garlic, the soaked bread, sherry vinegar, olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp).

Refrigerate at least 2 hours and re-taste for salt.

Serve chilled with garnish of chopped cucumber, cracked peppercorns, and/or croutons as desired.  You can also serve with crostini.

Butternut Bacon Soup

IMG_0835

Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

IMG_0833

We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Recipes

Butternut Bacon Soup

IMG_0835

Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

IMG_0833

We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.