Dim Sum Sunday: Soup

Although we're about a month away from springtime on the calendar, if you're still looking at at least 12" of snow on the ground like I am, then springtime feels about as out of reach as the moon. Which means, soup still reigns at my dinner table. To me, there's nothing quite like a big ol' steaming spoonful rushing down the esophagus (gullet?) to warm the heart and the bones. Well, maybe brandy or scotch, but I'm pretty much on the wagon these days, so soup with spirits will just have to do.

Here's what I made last night. It's a simple tortellini and tomato soup, with a consistency that's more like a broth than a bisque. In other words, no creme, which means if you're guarding your waistline, this soup will do much less damage.

Hop on over to Shamu's to see what everyone else is ladling up for Dim Sum Sunday.

TOMATO TORTELLINI SOUP:

What:
2 tablespoons olive oil
3 large cloves garlic
1/4 cup Marsala wine or cooking sherry
2 14-ounce cans crushed tomatoes
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 teaspoon thyme
48 ounces chicken broth
2 cups frozen or fresh tortellini
Grated Parmesan cheese

How:

Heat oil in a 5-quart pot and saute garlic until fragrant, but not browned. Add sherry and reduce for a few minutes until alcohol burns off. Add chicken broth, crushed tomatoes, and herbs and bring to a boil. With a hand held chopper or in a blender, puree mixture until smooth.

This product ROCKS.

Bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes. Uncover, bring to a boil, and add tortellini to broth. Cook until the pasta is just heated through and tender to the tooth. Ladle into individual bowls and sprinkle with grated cheese.