It’s finally soup weather. We’ve gotten back to the sodden, gloomy, winter weather that makes people slit their wrists when they move here. I love it. It’s damp and moldy, and it smells like warm compost and fecundity again after all that stupid Arctic Blast nonsense. Snow and ice doesn’t make me crave soup, it makes me crave hard liquor and sweets, preferably combined. Soup in rainy weather, however, is the pink in my cheeks.
This is Soup. It is a rib-sticking bowl of salubrity that chases the hate away. I wanted a minestrone-type affair, but don’t really care about beans enough to make room for them among the sausage and tortellini. If you want a vegetarian-ish version of this, by all means, omit the sausage. But everyone knows that vegetarians will lose the fight against the zombies when the end times come, so you may as well start building your strength and perfecting your aim.
This is a soup of leftovers and fridge-purge. Bulk pork Italian sausage got browned with leftover chopped onions, red peppers and chopped mushrooms. Tubs of fire-roasted tomatoes (puree with a half a can of tomato paste and a glug of budget Syrah) chicken stock from the freezer sauced it up all brothy. Tortellinis in, and after they softened up a bit, Blue Lake green beans and choy sum joined the party. A moment later, half a tub of leftover arugula-pumpkin seed pesto enriched the broth and brought some much-needed garlic. Soup’s on.