Friday, January 2, 2009

Soup: Tortellini and Chorizo with Kale

The tortellini you find in the refrigerated section at the grocery store are a HUGE time saver. You can actually freeze them, then go directly to boiling water to cook them for a last minute meal.

Here I make a hearty, feel-good soup with Asiago-herb tortellini and the spicy satisfaction from chorizo sausage. A few handfulls of kale and other veggies boost the nutritional content as well.

Feeling under the weather? This is a version of Chicken Noodle Soup that is sure to satisfy the soul.

If you can't find the fresh tortellini in the refrigerated section, you can use the dried tortellini that's in the dried pasta aisle. If you use the dried tortellini, cook it according to package directions until just al dente (tender to the bite) and add it into the soup when you add the sausage in the directions below.

Although Chorizo is traditionally a pork sausage, chicken and turkey varieties are also available and very tasty. The lovely part about chorizo, besides the spiciness, is the golden-red color it lends to dishes because of the spices used in the sausage.

Soup: Tortellini and Chorizo with Kale
2 cups chicken stock
2 cups water
1/2 onion, small dice
3 cloves garlic, minced
1 lb pkg Asiago-Herb Tortellini (fresh pasta)
1/2 cup red kale, julienned
2 Tbsp tomato sauce
2-3 links Chorizo sausage (depending on how meaty you want it)
1 carrot, diced
Aged Asiago cheese for grating as garnish

In a soup pot, heat water, chicken stock, onion garlic and carrot until boiling. Reduce heat to a simmer.

Meanwhile, cook chorizo in a separate pan. Cut into chunks. Add to broth.

Add fresh (or par-cooked dried) tortellini, kale and tomato sauce. Season with salt and pepper.

Continue cooking for another 10 minutes or until vegetables are tender.

Spoon soup into bowls and top with grated Asiago cheese.

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