I believe rainy days are made for homemade soup, don’t you? I made a big pot of chicken and tortellini soup today, since the rain came down in sheets all afternoon at my house. We stayed in and watched the New Orleans Saints win their game today, which made us happy! Football, homemade soup and a rainy afternoon…a perfect Sunday, if you ask me.
To make the soup, I pulled out my big 6 quart Dutch oven, which was more than adequate, but I love making soup in it, so I didn’t mind. I started by pulling some chicken breast meat off a rotisserie chicken, pulled some frozen tortellini out of the freezer, and washed up a couple of small zucchini. I had some chicken broth I’d made and frozen, so I used that in this recipe. The recipe features Italian seasonings, and it was delicious, in the opinion of my husband and me. (Empty nest today, so no boys to try it out with us!) Give it a try on a chilly day and let me know if you agree with us.
Also, after the recipe I’ll share my latest vintage find!
Mama Steph’s Chicken & tortellini soup
adapted from a recipe by Country Living
2 TBS olive oil
Meat from one small rotisserie chicken (about 2 to 2 1/2 cups total)
10 ounces frozen tortellini
quart of chicken broth
2 cups hot water
2 small zucchini, washed and cubed
small to medium onion, chopped
Tablespoon of chopped garlic
1/2 tsp of dried red pepper flakes
2 tsp Italian seasoning
1 1/2 tsp fennel seed
1 1/2 tsp salt
1 pint cherry tomatoes, halved
1. In a large Dutch oven or soup pot, warm the oil over medium heat. Add chopped onion, and saute until translucent, about 5 minutes.
2. Add garlic, Italian seasoning, red pepper flakes, salt and fennel seed, and stir in, allowing to warm for about two minutes as you stir.
3. Add the broth, water, and chicken, and simmer for about 10 minutes, stirring several times.
4. Add the zucchini and tortellini, and simmer for 8 to 10 more minutes.
5. Stir in the halved tomatoes, and continue to simmer for 3 more minutes. Taste for saltiness, and add a bit more if needed.
Serve with crusty, toasted French bread, or crackers. Makes 6 generous servings, about 350 calories each.
Now, the original recipe in Country Living suggested adding some Parmesan rind, and that’s a lovely addition if you have it. I did have some I’d saved, and I like the flavor that it adds. There’s plenty of flavor without it, but it does add a hit of flavor and a bit of saltiness. If you have some, give it a try!
My latest vintage find
I received an email from LeCreuset announcing the re-release of their Raymond Loewy skillet, and I loved the look of it. It’s pricey, of course, at $300 for the 11″ skillet. But look at it:
I had seen a chef friend of mine using a long handled cast iron skillet when he visited our set at KLTV recently, and commented on how much I liked it. He said it was very old, and he used it frequently.
I looked around on Ebay to see if there were any similar skillets that I could get for a bargain price compared to the $300 Le Creuset version.
I found one! It’s also Le Creuset, but it’s vintage. It’s in their signature flame color, which I especially like for fall. It’s about the same size, and has that Le Creuset quality that they’re famous for; heavy cast iron, bright enamel finish. I particularly like the long wooden handle. I paid about $40 for it. What do you think?
I think it’ll be perfect for making grilled cheese sandwiches, scrambled eggs, sauteed apples, and other items that my large skillets are too big for.
What’s your favorite vintage find? I’d love to see a picture!
Thankful in November
I hope you have a beautiful first week of November. It’s a great month to focus on gratitude. Count your blessings, name them one by one, as the lovely old hymn said!
Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings, every doubt will fly,
And you will keep singing as the days go by.
Until next time…
Copyright 2015 Stephanie Hill Frazier. All rights reserved.