on the menu (tortellini soup)

although i haven't often posted recipes here, i so enjoy the making and baking (and eating) of food.  but i am not cut out for photographing the process.  i get flustered and it throws me off my game.  i'm no pioneer woman.  so i'm aiming for sharing more of what we eat at casita hart, but in a manner i can handle.  you'll get before and after pics, but not so much the during, okay?

let's start with soup.  j'adore soup.  i could eat it every night.  and afternoon.
this is no exaggeration, friends.

i've been making tortellini soup for years and years.  it is super simple, but not lacking in taste or style.

tortellini soup
adapted from how to cook everything by mark bittman

ingredients used:

about 8 cups of chicken broth

3 large carrots

1 medium onion

2 cloves garlic
black pepper to taste

about 1 lb of fresh tortellini

2 huge handfuls (about 4 cups) of baby spinach

lots of freshly grated parmesan

chop up your carrots, onions, and garlic.  add them to the broth in a large pot, bring to a boil, then simmer for 20ish minutes.  i also add a ridiculous amount of black pepper at this time, but i measure in the palm of my hand and can't give you an exact figure.  but since it is so yummy, i suggest you add at least a 1/4 tsp.  after the 20 minutes of simmering, add your tortellini and chopped spinach.  cook an additional 5-10 minutes.  voila!  serve with lots of grated parmesan on top.  i think this really completes the meal.  a block of parmesan cheese is a fall/winter staple in my kitchen.  it adds so much salty goodness.

you can easily play around with this recipe.  add more veggies.  (because soup can't have too many carrots, in my opinion.)  use frozen tortellini if desired.  you can't really mess it up. 
 
bon appetit!