Recipe: Tortellini Soup for a Sick Day

I am a sad, sick little Catherine today.  Worse still, I woke up with no voice at all, which is most distressing, because I am supposed to be singing solos in three different performances this weekend, one of which will be my first ever go at doing a collection of solos from an oratorio.  Or anything. Assuming I have a voice.  Though I’ve been steaming it assiduously, and staying scrupulously silent, and it’s beginning to feel as though there might be a voice there after all. Fingers crossed…

Anyway.  If I’m going to spend half my time leaning over a bowl of steaming water, I figure it might as well be soup.  And since I had all this lovely, rich chicken stock left over from slow cooking a chicken last weekend, chicken-noodle soup seemed like the way to go.  I did a survey of the fridge and discovered beans, onions and carrots, and then toddled out to the supermarket for corn and tiny pasta… which is where I found that they had cheese tortellini on special. 

Tortellini in brodo (broth) is generally more of a celebration thing than a sick day thing in Italian culture, but given my Nonna’s penchant for feeding us eggy things and chickeny things when we were sick, it seemed appropriate.    So a miniaturised, more vegetable-oriented tortellini in brodo is going to be my lunch today…

Your Shopping List (serves 1-2)

olive oil
1 small onion
2 baby carrots (teenaged, really) or one adult carrot
100 g green beans
100 g corn – either in a tin or off the cob
2 cups of broth, any kind so long as it is actually tasty, because it’s the main flavour of the soup.
100 g dried tortellini (Barilla is a good brand)

Now what will you do with it?

Slice the carrots finely, and chop the onion fairly finely.  Top and tail the beans and cut them in half.  Drain the corn.

Put a splash of olive oil in a small saucepan, and sauté the onion and carrots until they are soft.  Add the beans and stir around for a minute or so.

Pour in the broth and bring to the boil.  Add the corn and tortellini and simmer for 10 minutes or so, until the tortellini are cooked (check the packet instructions and time accordingly).

Eat.  Feel better.  Ideally, regain whatever singing voice you had before this lurgy descended on you.

Variations

This is very easy to veganise – just use a vegetable stock or broth and tiny pasta of some kind instead of tortellini.  Gluten-free types can equally use a gluten-free pasta or gluten-free tortellini, depending on what they can find.

If I’d been particularly alert, I’d have added a big bunch of chopped parsley at the end, to up the soup’s curative properties, but then, if I were all that alert, I probably wouldn’t be sick enough to be at home making soup…

You could also change or increase the vegetables in this soup – celery, fennel leeks and sweet potato would all work very easily, as would frozen peas to replace the corn.  Or you could make ‘chickpea noodle soup’ and replace the corn with a small tin of chickpeas (drained, obviously).

And I’m feeling far to blah to stay awake writing variations.  I’m sure you can find your own.  Have fun!

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