This is not your typical thanksgiving post, because my family doesn’t like turkey. And to be honest, cranberry sauce, bean casseroles, ham, and other thanksgiving-y things aren’t our faves either. So, every year we use the thanksgiving holiday to cook a ridiculous amount of food we love, eat it, fall into a food coma, and have long, fun conversations. We usually avoid talking about politics, because really, what is there to say about the political state of the country right now except !@$#@^?$%&???
This is also not a political post.
This year, we decided on an Italian and holiday themed menu. I made this tortellini soup and instantly regretted not making more. I used frozen cheese tortellini to make my life easier, plus let’s be honest, I’m still not making my own fresh pasta…2019 resolution? Weight loss resolution is obsolete now that I’m doing “food stuff” full time, whatever that means. I’ll be featuring dishes and drinks made by my family and friends in future posts as well.
2 tsbp olive oil
2 medium onions, diced
2 large cloves garlic, sliced
2 tsp dried Italian seasoning
1 tbsp dried rosemary
2 28oz cans tomatoes with basil
4 cups vegetable stock
20 oz pkg frozen cheese tortellini
5oz shredded mixed parmesan + romano cheese
2 tsp red pepper flakes
1 large bunch fresh spinach
1/2 cup fresh basil leaves
Heat oil in a pot. Cook onions until they are translucent, then add garlic and seasonings. Once garlic is fragrant (30-45 seconds), add tomatoes and cook until they they release most of their water. Pour in vegetable stock and simmer for 20 minutes to allow the to flavors blend together. Season with salt and pepper, then use a hand/immersion blender to puree the sauce. Please remember to do this before you add in the tortellini!! After the sauce is the consistency you want it to be, add the tortellini, cheeses, and red pepper flakes and warm through on low heat. Finally, add the spinach and cook for 2-3 more minutes, just until the spinach wilts. Serve warm topped with fresh basil.