Creamy Tomato and Tortellini Soup with Parmesan Sticks

Serve a hearty and flavorful soup: Creamy Tomato and Tortellini Soup with Parmesan Sticks

Even though Creamy Tomato and Tortellini Soup with Parmesan Sticks is hearty, I could barely stop myself at one bowl. This flavorful soup is dotted with green peas, seasoned with rosemary, and garnished with thin golden Parmesan crisps.

This soup is definitely main-dish material. Serve it with a big green salad or another veggie side dish. If you’re looking for a tomato soup filled with roasted veggies, take a peek at my recipe for Roasted Tomato Bisque with Blue Cheese Croutons.

Make Parmesan Sticks for a flavorful garnish

I know basil is the go-to herb when it comes to most Italian food, and I won’t deny that it’s a great match with tomatoes. But this Italian loves her rosemary, and I use it any chance I get. So I added rosemary instead of basil to Creamy Tomato and Tortellini Soup with Parmesan Sticks, and used it to flavor the garnish, too. I think the flavor is divine.

Fresh tortellini is fairly easy to come by in the markets (check the refrigerated section). I found mine at Trader Joe’s but have seen it at other retailers, too. I love the texture they bring to the soup, and since you only have to cook them for about 5 minutes, they retain some firmness and don’t fall apart in the hot broth.

If you can’t find fresh tortellini, use dried, but you’ll have to adjust your cooking time. Also, be sure to cook the dried version al dente to help them stay more on the firm side.

Try a satisfying soup as a main dish: Creamy Tomato and Tortellini Soup with Parmesan Sticks

Do you ever serve soup that needs a little extra sprinkle of cheese over the top? Enter Parmesan sticks. I love using Parmesan and herbs to make these cute and flavorful garnishes that are so easy to make (I usually make them round, but thought these longer versions would be fun). They’re great for soups, and in addition to a bit more cheese, they give you something crispy to nibble on when you don’t want to use croutons.

This is a delicious, main-dish soup that will definitely satisfy.

Recipe for Creamy Tomato and Tortellini Soup with Parmesan Sticks
Serves 4-6

Roasted Tomato Bisque with Blue Cheese Croutons

Easy Roasted Tomato Bisque with Blue Cheese Croutons

While you’re stuck indoors looking for something to do, why not make Roasted Tomato Bisque with Blue Cheese Croutons? Not only will it occupy some of your time (but not too much because it’s very easy to make), it’ll help warm you on insanely cold days!

A bowl of Roasted Tomato Bisque with Blue Cheese Croutons

I feel for my family and friends who live in the Midwest and elsewhere as I hear the stories about the Arctic-like conditions in much of the country. Growing up in Ohio, I used to hate those days when it was too cold to go anywhere, or the snow had everyone stuck at home. Maybe even worse was when you actually had to go out in those winter conditions.

Warming Roasted Tomato Bisque with Blue Cheese Croutons

For a warming meal, my suggestion to you is to roast up some veggies and blend them up for a hearty and delicious soup. Roasted Tomato Bisque with Blue Cheese Croutons is tasty and quite easy to make. I love adding the tangy blue cheese croutons to the slightly sweet soup – it’s a great combo!

Stay warm and safe, everyone!

Recipe for Roasted Tomato Bisque with Blue Cheese Croutons
Serves 6

Roasted Hatch Chile and Corn Chowder (Vegetarian Recipe)

Soup in the summer may sound strange, but not when you’re using fresh, seasonal ingredients. This recipe for Roasted Hatch Chile and Corn Chowder includes a favorite seasonal (and regional) treat: Hatch chiles.

22Hatch Chile ChowderA Southwestern treat

When it’s time for Hatch chiles, many of us in the Southwest get excited. Hatch chiles are grown in the Hatch Valley of New Mexico and since Arizona is a neighbor, we can easily enjoy the harvest for a short time at the end of the summer.

I’ve had Hatch chiles that are on the hotter side and sometimes closer to mild, but they’ve always been flavorful and never too hot to eat. Hatch chiles are 5-6 inches long and are medium green in color (they begin to turn red as they ripen). People roast them and put them on burgers, in enchiladas and breakfast scrambles, and anything else you can think of. When they’re in season, they can bring on a frenzy for fans – like they do for me.

Roasted chiles and corn

Ready, steady, roast

If you can get your hands on fresh Hatch chiles I highly recommend roasting some up and maybe even freezing some for the winter. And I definitely recommend using them to make a batch of this Roasted Hatch Chile and Corn Chowder.

How to roast Hatch chiles on a grill:

  • Place the chiles over high heat (be sure to oil your grill grate first). Close the cover to the grill and cook them for 6-8 minutes. You’ll need to turn the chiles, but you want them to blacken and blister.
  • Remove them from the grill and put them in a bowl. Cover the bowl with aluminum foil and let them sit for 5-10 minutes. The steam that accumulates will help to loosen the skin to make peeling the peppers easier.
  • If you’re sensitive to hot peppers, consider wearing gloves to peel and seed the peppers. Gently pull away the thin layer of skin from each of the peppers. Slice off the top of the pepper (stem), then cut open the pepper and remove the seeds.

Note: Use gluten-free vegetable broth to keep this recipe gluten free.

Recipe for Roasted Hatch Chile and Corn Chowder
Serves 4

Mushroom, Potato and Kale Soup

Must love mushrooms!

Being sick is no fun, but a bowl of hot soup can do wonders for you. You don’t have to be sick to enjoy this soup, however, you must love mushrooms. Mushroom, potato and kale soup is hearty and has an earthy, warming goodness thanks in part to three different varieties of mushrooms in the mix.

I was sick when this soup was made, but no worries — I didn’t spread my germs making it! My mom has been visiting, and thankfully she and my husband banded together to put on a pot of soup.

This dish is overflowing with a mix of mushrooms, which I love. It also includes potatoes and kale for more substance and flavor. You could do a lot with this soup. Change it up a bit and add carrots and celery, or toss in barley or wild rice. Or simply change up the mushrooms by using chanterelle, oyster, or shiitake.

Mushroom, potato and kale soup is just what I needed to feel better! I can’t promise it will knock out your winter cold, but I don’t think it can hurt. This is a delicious soup perfect for the winter season!

Recipe for Mushroom, Potato and Kale Soup
Serves 6

Roasted Carrot and Cauliflower Soup

When I told my husband to pick up a bunch of carrots at the store, I could just imagine his face on the other end of the phone. I’m pretty sure his nose was all scrunched up in disapproval and there was probably an eye roll, too. He doesn’t like carrots. Weird, right?

I was determined to make Roasted Carrot and Cauliflower Soup, and to make him eat AND enjoy it. Mission accomplished!

Roasting the carrots and cauliflower brings on such great flavor, and you can’t help but to sneak a few to eat straight out of the oven! Give this soup a go. Even the non-carrot-lovers in your life will enjoy it!

Recipe for: Roasted Carrot and Cauliflower Soup

Serves 4