Yup! we are still on the boat.
Lots of work remains to be done before haulout
and we are remaining onboard until the bitter frigid end.
I have removed most of the functional items from the galley:
dishes, most seasonings, cutlery and other cooking utensils.
What remains are the bare essentials:
my favourite cooking pot,
my travelling bento boxes
and a few odds and ends.
Today, a feed of sushi from the local market
served as our breakfast/lunch…
And for supper tonight another of my easy belly-warming soups
served steamy hot from my galley to yours…
R.E.D. TORTELLINI SOUP
1-2 tbsp neutral cooking oil (my choice grapeseed oil)
3 spicy Italian sauage or chorizo, casings removed
1/2 cup chopped onion
1 minced garlic clove
1/2 cup red wine
2 generous tbsp tomato paste
1 tbsp balsamic vinegar
28 oz can diced tomatoes
2-3 cups chicken broth
4 cups fresh tortellini
(my choice was 3 cheese with mushrooms,
but I love the cheese and prosciutto ones too..
OK, so I haven’t found a tortellini that I don’t like)
4 cups greens of choice (spinach, kale or arugula or a combo), roughly chopped
salt, pepper, dried chilis to taste
shaved parmesan & chopped fresh parsley to garnish
crusty bread to sopp up the wonderful rich liquid.
Now on to the making of…
Heat oil in your saucepan and gradually brown the sausage.
Breaking the meat up so that it resembles ground beef.
Add onion and cook until transparent.
Add garlic and cook until frangrant.
Add red wine, deglaze and simmer until most of the liquid has evaporated.
Stir in tomato paste and balsamic vinegar.
Unless I know I will need a full tin of tomato paste,
these tubes are much more economical to stock.
Squirt out the 1-2 tbsp and the rest is still fresh for my next
cooking adventure.
Add diced tomatoes,
stir to incorporate all and gently simmer 10 minutes.
Add chicken broth and bring to a simmer.
Add tortellini and return to a simmer,
cooking according to directions (about 5-7 minutes for most).
Add your greens and cook until wilted (about 5 more minutes)
Adjust the seasonings if needed.
Ladle all that rich deliciousness into bowls,
top with some Parm and parsley,
slice up some crusty bread
and dive in.
It is currently 5 ° C (41 ° F) here at our boat on the water,
but onboard our little 26′ piece of heaven
we are cozy and warm
inside and out.
R.E.D. TORTELLINI SOUP
Author: Galley Kat
Ingredients
- 1-2 tbsp neutral cooking oil (my choice grapeseed oil)
- 3 spicy Italian sauage or chorizo, casings removed
- ½ cup chopped onion
- 1 minced garlic clove
- ½ cup red wine
- 2 generous tbsp tomato paste
- 1 tbsp balsamic vinegar
- 28 oz can diced tomatoes
- 2-3 cups chicken broth
- 4 cups fresh tortellini
- 4 cups greens of choice (spinach, kale or arugula or a combo), roughly chopped
- salt, pepper, dried chilis to taste
- shaved parmesan & chopped fresh parsley to garnish
Instructions
- crusty bread to sopp up the wonderful rich liquid.
- Now on to the making of…
- Heat oil in your saucepan and gradually brown the sausage.
- Breaking the meat up so that it resembles ground beef.
- Add onion and cook until transparent.
- Add garlic and cook until frangrant.
- Add red wine, deglaze and simmer until most of the liquid has evaporated.
- Stir in tomato paste and balsamic vinegar.
- Unless I know I will need a full tin of tomato paste,
- these tubes are much more economical to stock.
- Add diced tomatoes,
- stir to incorporate all and gently simmer 10 minutes.
- Add chicken broth and bring to a simmer.
- Add tortellini and return to a simmer,
- cooking according to directions (about 5-7 minutes for most).
- Add your greens and cook until wilted (about 5 more minutes)
- Adjust the seasonings if needed.
- Ladle all that rich deliciousness into bowls,
- top with some Parm and parsley,
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Comment
LEMONY TORTELLINI SOUP |
April 3, 2017, 5:01 am
[…] and were craving something warm, comforting and healing for supper tonight. Tortellini Soup (my favourite recipe here) always does it for me but I didn’t have any sausage on hand. Lots of carrots, spinach and […]
