We ran errands today with the car windows down. DOWN. It was 70 degrees outside. We’ve had quite frigid weather the past month or so with a decent amount of snow so it was a total miracle. And it’s supposed to be this nice all week. Do you think winter is maybe, just finally over? Or am I getting ahead of myself? I don’t care, we’re soaking it all in and loving it.
It’s also Noah’s spring break this week so we have lots of outdoor fun planned. Oh, and yogurt pie. We were talking about fun things we could do this week and I suggested playing outside, science experiments and making something yummy. His immediate reaction was that we should make yogurt pie. We’ve never made or eaten it so it was just something he thought up on his own (probably because he eats yogurt pretty much every day for breakfast). I know I’m biased, but he’s so darn creative to think of that on his own. Definitely a chef in training! So keep your eyes open for that.
But for those of you that are still cold and not quite ready for talk about Spring-y pies, I have some delicious soup to share. I made this a few weeks ago when the temperature was in the single digits and it totally hit the spot. Tomato soup has never been my favorite but add some cream and pasta and it definitely changes my opinion. It’s creamy, warming and so comforting on a cold night. Especially with a super crispy, gooey grilled cheese to dunk in it.
Classic Americana with an extra dose of carby goodness.
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 tsp. dried basil
- 1 clove garlic, minced
- 1 15 ounce can tomato sauce
- 2 cups chicken or vegetable broth
- 3/4 cup half-and-half
- 1 tablespoon all-purpose flour
- 10 ounces cheese-filled tortellini, uncooked
- salt and freshly ground black pepper
- Heat olive oil in a dutch oven over medium heat. Add onion and cook for about 5 minutes. Add garlic and basil and sauté another minute. Add the tomato sauce and broth, stirring to combine. Place in a blender and process until smooth. Pour back into the pan and simmer over medium-low heat for 10 minutes.
- In a measuring cup, whisk together the half and half and flour. Pour into the tomato soup, stirring constantly until well combined. Add tortellini and cook according to package directions, being sure not to bring to a boil.