Post by Giulia, photographer and blogger at Giulia Doyle
We still have snow on the ground and I know we aren’t done with winter. However, we are getting glimpses of spring here and there, which is encouraging. That being said, something warm and comforting that can be thrown together easily is very welcome at our house and this tortellini soup fits the bill. It has great flavors and can be served at lunch or dinner and even works for school lunches in a thermos. Picky eater approved once you remove the chard.
Simple Tortellini Soup (serves 4)
- 1 cup of sliced salami or cubed pancetta
- Green onions sliced (about 1 cup)
- Olive oil
- About 1 quart (1 liter ) of good quality stock
- 1 package of frozen cheese tortellini
- 1 bunch of Swiss Chard washed and torn into large pieces. Remove tough stems.
- 2-3 tomatoes cut into chunks
- Salt and pepper
- Jarred pesto
- Grated parmesan
*Feel free to add carrots if you like and if you don’t like tomato skins, blanch tomatoes first to remove the skins or use peeled canned tomatoes
- Heat oil in large pot, add salami and onions and stir until salami slightly crisps and onions turn glossy.
- Add broth and bring to a boil.
- Add tortellini, chard and tomatoes then cook at medium/high until tortellini are soft but not mushy (about 5 minutes).
- Taste and season with salt and pepper to your liking.
- Serve with a dollop of pesto, a sprinkling of Parmesan and some crusty bread.
Giulia Doyle concentrates on food photography and travel photography – using the full color spectrum. She tries to live life to its fullest and will take every opportunity to travel or entertain. With her lovely family, she has big dreams of cottages by the ocean, boutique bed and breakfasts, brick and mortar stores or possibly moving back to Europe – if only she could make up her mind!