No Soup For You
Nov. 13th, 2024 11:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tortellini and Spinach Soup...For Science!
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, ditto (Ha! I used... more.)
1 stalk celery, ditto ditto
1 carrot, you know the drill
1/2 tsp pepper
1 tsp "Italian seasoning" - I used 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp thyme. Yes, that adds up to more than 1. Good for you for noticing.
4 cups broth (I used house-made light beef broth)
One 14-oz can diced tomatoes with their liquid
8 oz dried tortellini
6 oz spinach, torn
Parmesan and olive oil for garnishing
Heat the olive oil in a skillet. Sauté the veg and spices for about 5 minutes, until the onion is softened. Dump into the CultPot with the broth, tomatoes, and tortellini. Seal and cook on high pressure for 5 minutes. Let release for 10 minutes, then vent any remaining pressure. Stir in the spinach and let stand for 2 minutes to wilt. Ladle in bowls and top with Parmesan and a drizzle of olive oil.
What worked: It was fine. I didn't expect it to be anything more than it was, and it hit that expectation. I can't call it boring, but definitely something to have when you want cheese and pasta in broth.
This says "You can double the amount of pasta if you want a heartier, more pasta-filled bowl." The package was 12 oz, so we used the 1.5x amount.
What didn't: The tortellini gradually absorbed all the liquid, so leftovers were mushy pasta rather than a soup.
Not the recipe's fault, but it took four or five separate grocery store visits to find simple dried cheese tortellini. Apparently that's out of favor, like my preferred pasta vermicelli that has vanished from store shelves. What the hell??!?
Will I make it again? Maybe. It won't be a high priority, between the difficulty of finding tortellini and the leftovers being mushy pasta.
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, ditto (Ha! I used... more.)
1 stalk celery, ditto ditto
1 carrot, you know the drill
1/2 tsp pepper
1 tsp "Italian seasoning" - I used 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp thyme. Yes, that adds up to more than 1. Good for you for noticing.
4 cups broth (I used house-made light beef broth)
One 14-oz can diced tomatoes with their liquid
8 oz dried tortellini
6 oz spinach, torn
Parmesan and olive oil for garnishing
Heat the olive oil in a skillet. Sauté the veg and spices for about 5 minutes, until the onion is softened. Dump into the CultPot with the broth, tomatoes, and tortellini. Seal and cook on high pressure for 5 minutes. Let release for 10 minutes, then vent any remaining pressure. Stir in the spinach and let stand for 2 minutes to wilt. Ladle in bowls and top with Parmesan and a drizzle of olive oil.
What worked: It was fine. I didn't expect it to be anything more than it was, and it hit that expectation. I can't call it boring, but definitely something to have when you want cheese and pasta in broth.
This says "You can double the amount of pasta if you want a heartier, more pasta-filled bowl." The package was 12 oz, so we used the 1.5x amount.
What didn't: The tortellini gradually absorbed all the liquid, so leftovers were mushy pasta rather than a soup.
Not the recipe's fault, but it took four or five separate grocery store visits to find simple dried cheese tortellini. Apparently that's out of favor, like my preferred pasta vermicelli that has vanished from store shelves. What the hell??!?
Will I make it again? Maybe. It won't be a high priority, between the difficulty of finding tortellini and the leftovers being mushy pasta.
