Tortellini Soup

I love soup, especially in the winter and with a large piece of good bread.  I still eat soup during spring, especially on rainy days.   I like this soup because it is good in the winter but also nice in the spring as I don’t think of it as a “heavy” winter soup.  This soup is simple to make and tastes great.  I recently made it for two friends who just had babies.  I took it over with a yummy loaf of bread and caramel brownies.  This recipe makes a large amount so I was able to make one batch for two families.  This soup would probably not freeze well since it has the tortellini in it.  You could keep all the ingredients on hand though (you could freeze tortellini) and throw this together quickly on a weeknight.

Tortellini Soup
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1 tablespoon olive oil
1 zucchini (about 6-8 inches), chopped
1 onion, chopped
2 garlic cloves, minced
64 ounces vegetable stock
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups water
24 ounces cheese tortellini, uncooked
Salt to taste

1.  In a large stock pot heat oil and add zucchini, onion, and garlic.  Cook until just tender, about 8-10 minutes.
2.  Add basil, oregano, and salt, stir to coat vegetables.
3.  Add vegetable stock and water, cover and bring to a boil.
4.  Add tortellini and follow instructions on the package on how long to cook.

Lindsay Lou

Source: Lindsay Lou Original


Curried Lentil Soup

Raise your hand if you love lentils….okay I can’t see you but I know there are some hands up in the air 😉  I have been on a re-organizing kick in our kitchen and part of that was cleaning out the cabinets.  I can never see what is in the back of the cabinets thus leading to the decision to reorganize so precious ingredients wouldn’t be lost – like my lentils.  As I was cleaning out one of the cabinets I came across lentils that I had no idea I had.  I immediately thought curried lentil soup, though I don’t think I have ever had it in my life. It was yummy and I have made it many times since but had yet to post it on the blog. You may want to add more salt at the end, it depends on what stock you use (if it has salt) or if you use broth (usually has salt). Be very careful with the curry – it will stain your clothing (I speak form experience).

1 tablespoon olive oil
2 tablespoons curry
1 teaspoon kosher salt
2 carrots, peeled and diced
3 stalks of celery, diced
3 garlic cloves, minced
1 small onion, diced
2 cups lentils
32 ounces (4 cups) vegetable stock
2 cups water

1.  Rinse lentils in water, drain and pick out any debris or shriveled lentils. 
2. Heat oil in a stock pot over medium heat, add onion, garlic, carrots, salt, and celery, cover with a lid.  Cook 5 minutes then add curry, covering with a lid again.  Cook until tender, about 20 minutes.
3.  Add lentils, stock, and water.  Cover with a lid and bring to a boil
4.   Turn down heat to low and simmer for an hour or until lentils are tender.
5.  Optional:  Puree 2 cups of soup in a blender (carefully) and add back to the soup. You could also use an immersion blender in the entire soup.  This will make the soup a little creamy but is totally optional. 

Lindsay Lou

Source: Lindsay Lou

Roasted Vegetable Orzo

This meal came together one night when I got home late and had no idea what to make for dinner (a week I had not done my menu planning).  I looked to see what was in the refrigerator and what pantry staples I had on hand. This is what I came up with.  Amazingly, my rosemary is still going strong outside (a hearty herb!) so I was excited to use it.  You can throw the vegetables together and while they are roasting, cook the orzo. The roasted rosemary will make your home smell yummy!  If there are vegetables you would like to add or ones you don’t like and want to leave out – go ahead this is a versatile recipe!

Ingredients: Roasted Vegetables

8 ounces mushrooms, cleaned and quartered (I used baby bellas – mini portabella mushrooms)
1 can quartered artichoke hearts (14 ounces), drained and rinsed
1 can (large) small, black, pitted olives, drained and rinsed
1 cup sweet peppers, chopped (about 7 small)
1/2 cup onion, chopped
2 sprigs of fresh rosemary (about 4 inches each)
1 garlic clove, minced
1/2 teaspoon kosher salt
2 Tablespoons olive oil

Directions for Roasted Vegetables
1.  Preheat   oven to 450F
2.  Mix all ingredients and place on a sheet pan or roasting pan
3.  Roast vegetables 20-30 minutes (stirring half-way through cooking time) or until vegetables are cooked but not mushy. Start on orzo (see below)
4.  Remove rosemary stems (the leaves will probably fall off and are edible so I just leave them in).  Add to orzo when it is finished.

Ingredients for Orzo

1 1/2 tablespoon butter
2 cups orzo
3 cups chicken stock
2 tablespoon freshly grated Parmesan
1/8 teaspoon salt (I used truffle salt but this is optional – I was feeling gourmet 😉

Directions for Orzo
1.  Add butter to medium-sized sauce pan and melt.
2.  Add orzo, stirring to coat with butter and add chicken stock.
3.  Bring to a boil, reduce heat to low and cook orzo 20 minutes or until water is absorbed but orzo is still creamy.  (I check on it occasionally and stir it).
4.  Add grated Parmesan and salt, stir.
5.  Add roasted vegetables.

Lindsay Lou

Source: Lindsay Lou Original

Roasted Vegetable Soup

When it gets cold I crave soup especially my mom’s garbanzo bean soup ;). I wanted to make vegetable soup (inspired by Weight Watchers Garden Vegetable Soup) but wanted to add more flavor by roasting the vegetables first. If there are vegetables listed that you or your family won’t eat, leave them out or substitute others in. I added a dash of hot sauce when I had some of the leftover soup for lunch and it was delicious!

1 zucchini, chopped
1 medium yellow onion, chopped
3 carrots (about 1 cup), peeled, and chopped
2 stalks of celery (about 1 cup), chopped
1 small head of green cabbage (about 1 pound), chopped
1 can whole tomatoes (28 oz), drained, reserve liquid
4 garlic cloves, peeled
3-4 sprigs (about 4 inches) fresh rosemary
6 sprigs (about 3-4 inches long) fresh thyme
2 tablespoons olive oil
1 teaspoon course sea salt
4 cups (32 ounces) stock (chicken or vegetable)
2 cups water

1. Preheat oven to 400F
2. Mix zucchini, carrots, celery, cabbage, tomatoes, garlic, rosemary, thyme, olive oil and sea salt in a roasting pan. Roast for 50 minutes, stirring about ever 15 minutes.
3. Remove sprigs of rosemary and thyme.
4. Transfer vegetables to stock pot and add water, stock, and reserved tomato juice.
5. Remove garlic if you prefer.


Source: Inspired by Weight Watchers Garden Vegetable Soup

Roasted Sesame Green Beans

I have a thing for roasted vegetables – as I post more recipes this will become obvious 😉 This recipe for green beans is a nice break from canned green beans and an easy, quick side dish. These beans are good served warm or cold. Just a little bit of sesame oil goes a long way but definitely don’t skip this step. Sesame oil may seem expensive but you never need a lot for flavor because it is strong.

1 pound fresh green beans, ends snapped off
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon salt
1 tablespoon sesame seeds

1. Preheat oven to 400F
2. Toss green beans, garlic, sesame oil, salt, and sesame seeds, in a bowl. Spread on a baking sheet that has sides (I use a jelly roll pan).
3. Roast in the oven for 20-30 minutes, depending on how crisp you like your beans (longer for more tender green beans).

Lindsay Lou