Tortellini soup is one of our go-to quickie weeknight dinners. It takes about 15 minutes from the time I crack open the fridge with that puzzled, “what can I make” look on my face to setting bowls on the table. And now that my dishwasher is broken, any meal I can make that doesn’t leave a crusty fried-on, baked-on, burned-on mess is a plus!
Quick Chicken Tortellini Soup
A quick, simple dinner perfect for a weeknight.
3 cups chicken broth
9oz package of fresh chicken and cheese tortellini
2 cups baby arugula and spinach*
1 roma tomato, seeded and chopped
Parmesan shavings, for serving
*Half a bag of frozen peas is an excellent substitute.
Heat chicken broth over medium-high heat.
Add tortellini to the hot broth. Cook until heated through (see package directions).
Divide greens between 4 bowls.
Ladle soup over the greens and top with chopped tomato and Parmesan.
Asparagus are one of my favorite vegetables. I eat them in exactly two ways: roasted simply with olive oil, salt, and pepper or cold, tossed with lemon juice and goat cheese.
When it gets cold, we seem to indulge in heartier, unhealthier comfort foods by habit. Creamy soups, butter-laden pastas, and meaty chilis. What I love about this soup is that it’s deceptively healthy. The soup itself is very light. But the creamy, melty dollop of goat cheese in the middle of the bowl makes it feel far more indulgent than it really is.
Asparagus Soup with Herbed Goat Cheese
Fresh asparagus Soup with tangy herbed Goat Cheese.
4 oz goat cheese, softened
juice from 1 lemon
2 Tbsp chopped chives
small handful of parsley, chopped
1 1/2 Tbsp olive oil
1 clove garlic, minced
5 green onions, white and light green parts only, sliced
1 bunch (12-16 oz) asparagus, cut in 1 inch pieces
3 cups reduced-fat chicken stock/broth
Mix goat cheese, half of the lemon juice, chives, half of the parsley, salt and pepper in a bowl until thoroughly combined.
Use a small cookie scoop to form 4 rounds of goat cheese.
Place on oiled parchment and stick in the freezer to harden.
Heat olive oil over medium-high heat.
Cook garlic and onions until onions are softened (do not let garlic brown).
Add asparagus and chicken stock.
Bring to a boil and then let simmer until asparagus has softened, about 10 minutes.
Turn off heat and puree with an immersion blender or transfer to a standard blender and puree.
Stir in remaining lemon juice and salt and pepper to taste.
Spoon soup into bowls, serve garnished with remaining parsley and herbed goat cheese rounds.
The worst thing about making chicken pot pie is de-meating the rotisserie chicken. It just might be the worst cooking-related task ever. I hate it more than I hate unloading the dishwasher. And that’s really saying something.
The best thing about making chicken pot pie is the chicken pot pie. (Duh.) The second best thing? Homemade chicken stock. A simmering pot of chicken and veggies makes your house smell really, really good – almost good enough to erase the nightmares of being wrist deep in chicken pieces. Almost.
Chicken stock is super easy to make. Throw the leftover chicken pieces into the largest pot you have, scavenge your veggie drawer for herbs and aromatics, and then cover it all with water. And then your house smells like Thanksgiving for two days. Or even better, it is Thanksgiving!
Some people leave Thanksgiving dinner with leftover dinner packaged to go home. I leave with the plastic wrapped turkey body and wings
Homemade Chicken or Turkey Stock
Homemade chicken or turkey stock is very easy to make.
Remnants of 1 large rotisserie chicken or turkey (skin, bones, and anything else that wasn
1 large onion, peeled, halved and then quartered
2 carrots, peeled and quartered
2 sticks of celery, trimmed and quartered
2-3 springs of rosemary and thyme
1 bay leaf
1 tsp black peppercorns
Place all ingredients in a large pot.
Fill with enough water to come almost to the top of the pot (my pot holds a gallon/16 cups of water + ingredients).
Simmer uncovered for 4-6 hours. Let cool to room temperature and then strain into a large pitcher or bowl.
Refrigerate until cold enough for the fat to solidify.
Scoop the fat from the stock, portion, and freeze if not using immediately.
Happy Independence Day to my fellow Texans! Or “Frito Pie and Shiner Day,” however you see fit to celebrate.
Jason and I have our ideas about what good chili is – and is supposed to be. Me – ridiculously spicy with no beans or ground beef (cubed beef cuts only). Jason – no beans, thick and loaded with ground beef. My friend Shannon shared her recipe for chili and it looked exactly like something Jason would like.
I stand corrected. Jason loved it. As in, “you don’t have to make that other kind again” loved it. (“That other kind” being my favorite.) I made a quadruple batch – yep, quadruple – before the baby’s arrival and froze it in quart-sized bags. To say we’ve eaten our fair share of Frito Pie around here is an understatement. You won’t hear either of us complain – Shannon knows her chili.
Shannon’s Beef or Turkey Chili
Our favorite chili, perfect for frito pie or gameday.
1 lb ground turkey or lean ground beef
5 cloves garlic, minced
1 large onion, chopped
2 Tbsp chili powder*
1 tsp dried oregano
1/2 tsp ground cumin*
1 tsp Tobasco*
1 (28 oz) can crushed tomatoes
1/4 cup red wine vinegar
*Wild cards. Start with these amounts and then taste after simmering. I usually double the cumin and increase the chili powder by 2-3x. And I pour in the Tobasco until Jason takes the bottle away.
Crumble the ground turkey into a stock pot or large Dutch oven over medium-high heat.
Add the onion and garlic, and cook stirring frequently until turkey is evenly browned.
Drain off excess grease.
Season with chili powder, oregano, cumin and hot sauce.
Stir in the tomatoes and vinegar.
Bring to a boil, then reduce heat to low, and simmer for about 1 hour.
Stir occasionally to prevent burning on the bottom.