When I started this site, I was so excited about cooking. I wanted to try everything, especially if it was a classic and required technique and presented the greatest challenge. I enjoyed cooking dishes from my childhood, Jamie Oliver and Julia Child. But 6 months of cream, butter, creme fraiche, and homemade pasta have caught up with Johnathan and I. Alas, it is a new season for my cooking, but I promise to keep it interesting. There will be a lot less butter, if any at all, and I’m learning the miracle of fewer ingredients, frozen vegetables and canned tomatoes. In the article previous to this, theres a great recipe for veggie chili that’s chock full of good things. Here I’ve also created a warm comforting tortellini soup that blows Rachel Ray’s 30 minutes out of the water. This is something I’ll take to work and reheat and feel a lot better about rather than joining my boss in her BLT binge to cope with the economy. Here’s to a happy and healthier new year!

Quick Tortellini Soup

Serves 4-6

3 Cloves of garlic minced

1 carton of Chicken Stock (32oz, about 4 cups)

1 package of frozen tortellini - mine was 14oz

1 package of frozen spinach, thawed

1 can diced or stewed tomatoes (14.5oz)

Dash of fresh oregano

the usual suspects - Olive Oil, Salt and Fresh ground pepper

1. In a large saucepan or stock pot, heat about one teaspoon of olive oil on medium heat. Add the garlic and brown. Add the chicken stock and frozen tortellini. Cover and wait for it to boil. Uncover and simmer for about 5 minutes.

2. Add the tomatoes, oregano, and spinach and simmer uncovered for about 5 more minutes. Salt and pepper to taste.

Tags: easy, healthy, New Year, pasta, soup