Yesterday I posted a soup recipe (Savory Cream of Portabella Mushroom Soup) and in the preface, I defended my right to serve soup year-round. In retrospect, I should have stated more adamantly why soup is perfect any time of year. First of all, it’s so versatile and adaptable. In the winter when served piping hot, soup provides both warmth and comfort. In the summer, it can be very refreshing when served cold. (Not that I would recommend serving this soup chilled. That would just be wrong on so many levels.) But my Tomato Soup with Lemon Cream, Cold Tomato Basil Soup, Cold Tomatillo and Avocado Soup, or yesterday’s Savory Cream of Portabella Mushroom Soup would be perfect for a scorching evening repast.

So, why did I decide to make this soup last evening? Well, for several reasons. The soup was easy to prepare. I had all the ingredients. And I was still feeling the effects of sitting on the world’s most uncomfortable chairs while listening to live jazz at the Anacortes Arts Festival. Even though theoretically I don’t have a bad back, those damn chairs did me in! So, an easy to build dinner was just what the doctor ordered.

And boy oh boy the soup was soooo delicious. I found the recipe on the pinchofyum.com site but made a couple of minor changes along the way.

So, if you too need a new soup recipe, I definitely recommend you give this soup a try. It is simply a perfect mix of ingredients.

Well, that’s it for today. I’m going to read for a while. Then hang the picture I bought at the Arts festival and generally putter my day away until it’s time to gussy up a bit for Mr. C’s gig at the Rockfish Grill in Anacortes with Joan Penney. I am such a lucky lady.

Peace and love to all.    

2 tsp. extra virgin olive oil

1 lb. ground mild/sweet Italian sausage

¾ c. diced yellow onion

1 celery stalk, diced

1 lg. carrot, diced

2 garlic cloves, minced

¼ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. Italian seasoning

½ tsp. fennel seed, crushed

tiny pinch crushed red pepper flakes, opt.

2-3 T. tomato paste

¼ c. dry white wine

3 c. water

1 T. chicken bouillon

7-10 oz. cheese tortellini

1 c. whole milk

2 c. roughly chopped fresh spinach

freshly grated Parmigiano-Reggiano  

Heat the olive oil in a large, heavy stockpot. Add the sausage and cook until nicely browned, breaking up the sausage into small pieces. Remove half of the sausage and set aside.

Add the onion, celery, and carrot. Sauté for a few minutes until the veggies are soft.

Add the garlic and cook for 1 minute.

Stir in the flour and let cook for about a minute. Then add the salt, pepper, Italian seasoning, fennel seed, crushed red pepper flakes, tomato paste, and dry white wine. Cook for a couple of minutes, stirring all the while.

Gradually add the water and bouillon and bring the soup to a simmer, reduce the heat, and let burble for about 15 minutes.

Add the milk and bring to a low simmer. Add the remaining cooked sausage, tortellini, and spinach. Cook until the tortellini are al dente.

Pass the grated Parmigiano-Reggiano at table. (Garlic bread too!)