Once the winter chill hits the air each year, we all get a craving for the same thing - soup. It’s like clockwork. It goes right along with the desire to layer up sweaters and find someone to cuddle with.
If you don’t experience this feeling, my friend, then you probably have no soul.
Here is the inaugural cold weather recipe from yours truly.
This is the second recipe that I’m posting using the amazing Giovanni Rana products. Their fresh stuffed pasta is as delicate as their pesto is fragrant. Seriously, it couldn’t get any better unless your own nonna handmade it. This is the first store-bought tortelloni that I’ve tasted in which it’s possible to discern the stuffing ingredients that are listed on the packaging - in this case creamy ricotta laced with salty, smoky pieces of prosciutto.
(Yield: 6 servings)
Ingredients:
2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 28 oz cans whole tomatoes
1 14 oz can low-sodium chicken broth
1 tbsp balsamic vinegar
1 tsp dried basil
1/3 tsp (or to taste) cayenne pepper
Salt + pepper
1 12 oz package Giovanni Rana prosciutto tortelloni
Procedure: Heat olive oil in a large soup pot over a medium-low flame. Add onion and garlic with a pinch of salt and cook until softened, stirring frequently, about 4 min. Add tomatoes, chicken broth, vinegar, basil, cayenne and a pinch of black pepper. Stir, cover tightly with a lid, raise heat to high and bring to a boil. Once boiling, reduce heat to low, crack lid and simmer for 10 min.
Take off heat and blend until smooth using an immersion blender (always exercise extreme caution and follow manufacturer’s instructions when using an immersion blender, especially with hot foods). Place soup over a medium flame and bring back to a boil. Taste and re-season if necessary. Add tortelloni and gently stir. Cook for 3 min. Take off heat and serve immediately.
Tell me about your favorite cold weather recipe.
This looks so yummy! My family was raised drinking soup all year around, regardless of the weather.