Well, here we are at December. After a beautiful fall, winter is slowly creeping in. There’s no snow on the ground, but the signs are everywhere…
Christmas lights twinkling in the neighborhood…
Advent calendar countdowns…
Pulling out mittens, scarves and hats to bundle up for the walk to school…
Feeling the itch to bake all our favorite holiday goodies…
Feeling the pull to cozy up on the sofa, under our favorite quilt…
Listening to the boys giggle as they watch ‘Elf’…
Coming in from the cold, to a home filled with the smell of soup simmering away on the stovetop…
This soup is a twist on my favorite Minestrone Soup recipe, served with some crusty bread and a side salad it is a wonderful meal to warm up to on a cold day.
- 1 tablespoon extra virgin olive oil
- 1 yellow onion sliced thin
- 2 carrots, chopped
- 1/2 cup celery, chopped
- 6 cups vegetable stock
- 1 28oz can diced tomatoes, including juice
- 2 cloves garlic, minced
- 1 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 tablespoons roughly chopped, fresh parsley
- 4 cups cheese filled tortellini, cooked separately, according to package directions
- Salt and pepper to taste
- Heat olive oil in a dutch oven over medium heat. Add in celery, carrots, onion and garlic. Saute until onions are translucent. Add tomatoes, stock, basil, oregano and parsley. Bring to a boil and then turn down to simmer for 15-20 minutes or until vegetables are tender. Salt and pepper to taste.
- To serve place 1/2 cup of cooked tortellini in bottom of soup bowl. Ladle soup over top and serve.
As I am writing this, listening to the cold wind howl, it seems like this might be the perfect thing to make for our supper tonight. What kind of soups do you like to cozy up to on blustery, winter days?