Wednesday, January 12, 2011
2 tsp olive oil
1 onion, diced
1 green pepper, diced
1 clove garlic, crushed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground pepper
1 14 oz can Italian-style diced tomatoes
6 cups turkey (or chicken) stock
1 350g pkg of 3-cheese tortellini
salt, to taste
Heat oil in a dutch oven or large soup pot over medium heat. Add onions, green pepper and garlic. Cook until tender, about 5 minutes. Add basil, oregano and pepper. Cook for 1 minute. Add tomatoes and stock. Heat on high until boiling, reduce to medium and add tortellini. Simmer uncovered for 10 minutes, until pasta is cooked. Add salt if desired.
I had made a really nice stock out of the turkey we had for Christmas. It was disturbingly gelatinous when it cooled, but apparently that's a good thing! I was going to use it to make turkey soup but ran out of turkey (we had a small bird this year), so I froze the stock to use when the mood struck me. Well, the mood struck. I wanted soup and I wanted pasta, so I made this. The stock really was good and not like jello at all once reheated. The kids didn't mind it but they didn't love it either. I think the tortellini was a little too big for them. I ended up cutting them into smaller pieces. Next time I'll look for smaller tortellini. I'm sure there will be a next time, because I thought this soup hit the spot. I've used up all my turkey stock but a good chicken stock should work just as well with this.