Tortellini and Escarole Soup

Tortellini and Escarole Soup Recipe - Vegetarian Italian Dish

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Tortellini and Escarole Soup is a comforting and hearty dish that is perfect for a cozy night in. This soup combines the rich flavors of tortellini with the earthy taste of escarole, creating a delicious and satisfying meal.

History

Tortellini and Escarole Soup is a traditional Italian dish that has been enjoyed for generations. The combination of pasta and greens in a flavorful broth is a classic comfort food that is loved by many.

Ingredients

2 tsp of olive oil
1 small onion, finely chopped
6 shiitake mushrooms, stemmed and sliced
7 cups of vegetable broth
5 cups of chopped escarole
9 oz (255 g) package of mushroom tortellini or tortelloni, cooked
grated parmesan cheese (optional)

How to prepare

In a large pot, heat oil over medium heat.
Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
Add broth and bring it to a simmer.
Add escarole and cook for 2 minutes.
Add cooked tortellini and heat it through.
Serve hot, sprinkled with Parmesan if desired.

Variations

Add cooked chicken or sausage for extra protein.
Use spinach or kale instead of escarole for a different flavor profile.
Stir in a spoonful of pesto for added depth of flavor.

Cooking Tips & Tricks

Be sure to cook the tortellini separately before adding it to the soup to prevent it from becoming mushy.

- Feel free to customize this soup with your favorite vegetables or protein for added flavor and nutrition.

- For a richer broth, you can use chicken or beef broth instead of vegetable broth.

Serving Suggestions

Serve Tortellini and Escarole Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to cook the tortellini separately to prevent them from becoming soggy in the soup.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

Use any type of pasta in place of tortellini if desired.

- Substitute any leafy green vegetable for escarole, such as spinach or Swiss chard.

Make Ahead Tips

Tortellini and Escarole Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish Tortellini and Escarole Soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve Tortellini and Escarole Soup with a glass of white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Tortellini and Escarole Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Tortellini and Escarole Soup contains approximately 250 calories.

Carbohydrates

Each serving of Tortellini and Escarole Soup contains approximately 35 grams of carbohydrates.

Fats

Each serving of Tortellini and Escarole Soup contains approximately 8 grams of fat.

Proteins

Each serving of Tortellini and Escarole Soup contains approximately 12 grams of protein.

Vitamins and minerals

Tortellini and Escarole Soup is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains wheat and dairy in the form of tortellini and Parmesan cheese.

Summary

Tortellini and Escarole Soup is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Tortellini and Escarole Soup is a delicious and comforting dish that is perfect for a cozy night in. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy this hearty soup with your favorite bread or salad for a satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known far and wide for her incredible cooking skills, and I was always eager to learn new recipes from her.

As we sat in her cozy kitchen, surrounded by the savory scents of garlic and tomatoes, Maria suddenly pulled out a faded, yellowed piece of paper from her recipe box. She handed it to me with a knowing smile and said, "This, my dear, is the secret to making the most delicious tortellini and escarole soup you will ever taste."

I eagerly scanned the handwritten recipe, taking in the simple yet flavorful ingredients that made up this traditional Italian dish. I could feel the excitement building within me as I realized that I was about to learn a recipe that had been passed down through generations.

Maria saw the look of anticipation on my face and chuckled softly. "Ah, I see you are eager to get started. Let's get to work, my dear," she said, rolling up her sleeves and guiding me through each step of the recipe.

We started by sautéing onions and garlic in a large pot until they were golden brown and fragrant. The aroma that filled the kitchen was intoxicating, and I knew that this soup was going to be something truly special.

Next, we added chicken broth, diced tomatoes, and a generous amount of escarole to the pot. Maria explained that the escarole would add a slight bitterness to the soup that would perfectly complement the richness of the tortellini.

As the soup simmered on the stove, Maria taught me how to make the tortellini from scratch. We rolled out the dough, cut it into small circles, and filled each one with a mixture of ricotta cheese, Parmesan, and fresh herbs. Watching Maria deftly fold each tortellini into its signature shape, I marveled at her skill and precision.

Finally, we added the homemade tortellini to the simmering soup, allowing them to cook until they were tender and floating to the surface. The soup was now ready to be served, and Maria ladled generous portions into bowls, sprinkling each with a dusting of freshly grated Parmesan cheese.

As I took my first spoonful of the tortellini and escarole soup, I was transported to a culinary paradise. The flavors were bold and comforting, the perfect marriage of savory broth, tender tortellini, and slightly bitter escarole. I could taste the love and tradition that had gone into this dish, and I knew that I would cherish this recipe for years to come.

After that day, I returned home with the recipe for tortellini and escarole soup firmly in hand. I shared it with my family and friends, delighting in their reactions as they savored each spoonful of this delicious dish.

Over the years, I have made this soup countless times, each batch a tribute to the memories I shared with Maria in her kitchen that summer day. And as I stir the pot and inhale the rich, savory aromas, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

So, whenever I make a pot of tortellini and escarole soup, I am transported back to that moment in Maria's kitchen, where the simple act of cooking brought us closer together and taught me the true meaning of sharing a meal with loved ones. And for that, I am forever grateful.