Personally I’m glad when the season changes, bringing saner temperatures, colourful leaves and an abundant harvest. It feels good to wear boots, scarves and gloves again and to have an excuse to indulge in the rich and hearty cold weather foods that seem a little out of place during the summer. What could be better than a brisk walk along the canal, followed by a steaming mug of hot chocolate and the expectation of a huge bowl of beef stew and dumplings with plenty of Worcester sauce?
I’m looking forward to sharing some rather filling and indulgent recipes over the coming weeks! Let’s start with a family favourite – Tortellini Soup, actually Small Boy doesn’t like it, but everyone else does. I can’t remember where it came from, maybe the Sainsbury’s Magazine? Anyway, depending on how big a serving, you could enjoy it as a light or a main meal. Because of the pasta you don’t really need bread with it. Vegetarian if you choose a meat free pasta.
Tortellini Soup serves 4-6
- 1tbsp olive oil
- 2 carrots
- 1 onion
- 1 litre veg or chicken stock (from a cube is fine)
- 1 tin of chopped tomatoes or passata
- 1 clove garlic
- 180g frozen or fresh peas
- 250g pack of tortellini or other filled pasta
- 1 tbsp chopped basil (optional)
Finely dice the carrots and onion. Heat the oil in a large saucepan and gently fry the carrots and onion for 5 mins.
Add the stock and tomatoes (I always whizz the tomatoes in a food processor to break them down a little) add the garlic either chopped or crushed. Simmer until the carrots are almost soft (aroung 10 to 15 mins, sometimes longer). Add the peas and simmer until the veg is all cooked through.
Add the pasta and cook for the length of time indicated on the packet, you may need to add a little extra water at this point. When the pasta is cooked through – stir in the basil and serve.