Tomato Tortellini Soup

 A  delicious soup is always welcome on a chilly day.   Tomato soup is always a favorite. This recipe adds in some cheese tortellini to the soup with some fresh basil from the garden.   In addition, some balsamic vinegar is added which gives a wonderful flavor to the soup.  Sprinkle with some parmesan cheese and you have a tasty soup that is rich and creamy studded with tortellini.   This recipe is very easy and takes about 30 minutes to prepare.  

Tomato Tortellini Soup

From the kitchn

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) lochicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

INSTRUCTIONS

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Serves 4

Strawberry Balsamic Rosemary Jam

Summertime is the time to make great jams, jellies, and preserves to enjoy the summer harvest year round.  I love making different jams that use ingredients that compliment and bring out the flavors of the various fruits. This jam has a wonderfully rich strawberry flavor with just a hint of rosemary and pepper.  The balsamic vinegar does wonders for enhancing the flavor of the strawberries.


In this recipe, I combine strawberries with balsamic vinegar, rosemary, and a dash of black pepper.  The result is truly amazing and delicious.  I used about three pounds of fresh strawberries, sugar, balsamic vinegar, rosemary and black pepper.  I cooked the mixture until the jam passed the cold plate test.  Plates are put in the freezer and as the jam starts to thicken, a small amount is placed on the plate.  I put the plate back in the freezer for about 2 minutes and ran my finger down the center of the jam.  If the jam stayed separated, it was done.  Important note:  When doing this test be sure you remove the jam from the heat. Here is an additional link from the kitchn to make sure your jam sets.   It describes 7 different tests for jam doneness.

Once the jam is set, I ladled the jam into sterilized pint jars.  You will need 5 for this recipe.  I then wiped the rim of the jars, sealed and put the ring on the jars.  I then processed the jam in a water bath for 10 minutes. 

Once the water bath was done, I removed the jars and let them cool.  The jam was ready to enjoy. 

Strawberry Balsamic Rosemary Jam
Ingredients:
3 pound fresh strawberries, hulled and coarsely chopped
2 cups sugar
1 tablespoon fresh rosemary, chopped
3 tablespoons balsamic vinegar
1/4 teaspoon ground pepper
Directions:
1. Place all of the ingredients in a large bowl.  Stir and mix well.  Let the berries sit until the strawberries release some juice.  Place 2 plates in the freezer.

2. Place the strawberries in a large non-reactive skillet.  On medium high heat, bring the mixture to a boil stirring often.

3. Reduce heat and boil strawberries until mixture thickens - about 30 minutes. Conduct a jam doneness test.   Remember to remove the jam from the heat.   Remove a plate from freezer and drop some jam on the plate.  Return the plate to the freezer for 2 minutes.  Remove the plate and run your finger down the center of the jam.  If the jam separates and doesn't run together  immediately, the jam is done.   Repeat test if necessary.

4. Ladle the jam into pint -size sterilized jar.  Wipe the rim with a clean damp cloth.  Seal and put the rings on the jars.
5. Process the jam in a water bath for 10 minutes.  Remove the jars from the bath and let them cool.

Makes 5 pints