Tortellini Soup

Several people have recently mentioned the fact that I haven't posted any new recipes in a really long time. This is true. Worst pregnancy symptom ever: not enjoying food - the sight of it, the smell of it, the making of it and especially the eating of it. Anyone who tells you morning sickness disappears by 13 weeks is delusional. In fact, the person who invented the term morning sickness is likewise delusional - or cruel. The second worst pregnancy symptom: not liking popcorn. My husband is fully to blame, this being his child who has obviously inherited a disdain for those fluffy, salty, buttery delights.

I'm happy to announce that I will might start food blogging again. I still don't like food but I think "nesting" has kicked in and I feel guilty for not feeding my husband properly.

I found this recipe here but I have torn it to shreds since I disagreed with nearly everything she wrote, except for most of the ingredient list. I was tempted to write about it but I read in Proverbs 10 yesterday that he who slanders others is a fool, so I decided to keep my mouth shut ;)

Olive oil, a generous amount

1 onion, diced

2 cloves garlic, minced

1 tbsp dried basil (or you could throw in about 1/4 cup fresh at the end)

1/3 cup flour

1 can tomato paste (156ml)

1 can diced tomatoes (796ml), I use unsalted

8 cups chicken broth

Pepper, to taste

1 cup cooked, shredded chicken (optional)

1 pkg tortellini, fresh or frozen (750g)

Fresh baby spinach, a few handfuls

1/2 cup fresh Parmesan cheese

1 cup half and half cream (or milk)

Salt, if needed

1. Sauté onion, garlic and basil in olive oil, adding the garlic and basil near the end of cooking time as it only needs a minute or so.
2. Stir in flour and continue cooking for one minute.
3. Transfer to a cooking pot along with the tomato paste, tomatoes, chicken broth, pepper, chicken (if using) and simmer until heated through or until you are almost ready to eat.
4. Add tortellini and spinach and simmer another 10 minutes.
5. Remove from heat and stir in Parmesan cheese and cream. The original recipe stated to heat the cream before adding it to the soup to prevent curdling. I wonder about this because I put cold cream in hot coffee every day. However, the power of suggestion was strong and I feared losing a whole pot of soup, so I went ahead and warmed it. If you want to live on the edge, try it cold and let me know how it goes. I'm curious.

I have bags of cooked, shredded chicken (otherwise known as leftover turkey from Christmas) in my freezer. It's very convenient, I must say.

Update: As the soup cooled it got really thick. I think if I made this again, I would omit the flour. I don't think it is necessary.

Broccoli & Roasted Red Pepper Soup

Okay, definitely the ugliest soup I've seen in a while, but I like the taste. And, hey! I made soup! All is not lost!

Ingredients
Fresh broccoli (about 1/2 a bunch, stem included)
1 tsp chicken or vegetable soup base
1 red pepper
1/4 small red onion
2 cloves garlic
Cooking spray or olive oil
Cracked pepper

1. Put broccoli and soup base in a pot and cover with just enough water to boil. Boil until tender.
2. Slice red pepper in half (seeds removed) and place on baking sheet along with the onion and garlic.
3. Lightly spray veggies or coat them with olive oil.
4. Broil in the oven until skins of red pepper are blackened. You might have to remove the onion sooner than the red pepper. Put red pepper in a plastic bag or covered container for about 10 minutes and then remove the top skin (which, in case you ever wondered, your body won't digest anyways).
5. Throw everything in a blender with some cracked pepper. If the soup is too thick, add some water. You could probably add milk.
6. Top with a dollop of sour cream or plain yogurt.