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Tortellini Soup: Surprisingly Easy and Tasty
January 17, 2011
My biggest thing with dinner is that it has to be good. The second thing is that it must produce enough leftovers for lunch the next day. That’s the way we have figured out how to save money by not buying lunch every day, even though there is some fantastic lunch to be had in NYC. The trick is that I work out of a car most days with no way of reheating my food. I’ve never tried frying an egg on my muffler and I don’t plan to, so the leftovers have to be OK cold. I’m going to be covering food and something else on this blog and possibly finding some sense of a voice in my writing. Bear with me folks.
The latest meal we have made is this awesome Italian soup, complete with sausage and tortellini, courtesy of Allrecipes.com.
This is one of those soups that Mom would make on a cold day, except it has enough seasoning, which is a plus. It was easy enough to make after chopping everything up and doing some sauteing, but I was curious how the tortellini was going to turn out.
Normal vegetable soup + tortellini = weird Italian gumbo-y thing?
I had no idea what to expect. I used a little 8oz package of dried 3-cheese tortellini that you can buy at most stores and tossed it in for 10 minutes at the end of making the soup.
“Dinky amount of tortellini,” I thought to myself, “I’ll double the amount next time for sure.”
To my surprise the tortellini took over the soup! What was once a vegetable soup was now a tortellini soup with some veggies over in the corner. We had enough leftover soup for 4 lunches and on the plus side it was OK cold and Kristen liked it too.
Total cost: $15ish plus $10 for wine, I’ll keep better track of the cost next time!