Warm up a cold winter night: Tortellini soup

Happy March! It’s the time of year in central Pennsylvania when we feel anxious for the spring sun to emerge and the winter snow to melt. We are ready to replace hot tea with iced tea and root vegetables with asparagus and peas.

But until temperatures climb out of the 30s, I’m going to enjoy the final weeks of one of my favorite winter activities: soup preparation.

Nick and I make soup at least once a week between October and March. We keep warm in our drafty home while hovering over the stove stirring broths and sipping red wine.

I find the process of soup preparation methodical and peaceful. I sauté garlic and onions, chop vegetables, sprinkle spices, and wait for the aroma to fill the house.

The longer a soup simmers, the more satisfying it smells and tastes. Winter cooking may be time consuming, but it’s well worth the wait when you sit down to a bowl of steaming soup and a plate of crusty bread.

When we prepare soup, we make a full pot. We distribute leftovers among small storage containers to enjoy as easy lunches during the week. This recipe yields roughly 8 servings, and it only gets better as the flavors meld in the refrigerator.

We’ve tried several iterations of Tortellini Soup. We’ve used canned whole tomatoes and diced tomatoes, yams and parsnips, and chicken broth. But this version is our favorite.

How do you kick the winter blues? Do you cook?

Ingredients

• 1/2 lb sweet Italian sausage
• 1 cup onion, chopped
• 2 cloves garlic, minced
• Extra Virgin Olive Oil
• 5 cups beef broth
• 1/3 cup water
• 1/2 cup red wine (see note below)
• 4 tomatoes, chopped
• 1 cup carrots, chopped
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 cup tomato sauce
• 1 zucchini, chopped
• 8 oz fresh cheese tortellini
• 1 bag fresh spinach
• 1 Tbsp parsley
• Parmesan cheese

Directions

1. In a large stockpot, brown sausage for about 5 minutes. Remove and set aside.
2. Add onion and garlic with a splash of olive oil. Sauté.
3. Add broth, herbs, vegetables (except zucchini and spinach), and cooked sausage. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
4. Add zucchini, spinach, and tortellini. Simmer for an additional 25 minutes.
5. Ladle into bowls, sprinkle with Parmesan cheese, and serve with crusty bread.

Notes

Try Meritage wine from Moon Dancer Vineyards in Wrightsville. It's a blend of Cab Savignon, Cab Franc, and Merlot. It's bold and dry and adds depth to your soup. We also like Chianti.