Nov 232013
 

Done in 20 min and the perfect comfort food on a cold fall day from mylittlegourmet.com

All I want to do in this cold weather is stay at home and eat soup! Preferably a nice filling soup that can classify as a meal. ūüôā This tortellini soup is exactly that!

Done in 20 min and the perfect comfort food on a cold fall day from mylittlegourmet.com

I used tortellini filled with parma ham and cheese because I wanted some meat in the soup, but I think next time I will use whatever mini tortellini I can find. Arik had some problems eating the normal-sized ¬†tortellinis so I had to cut all of them into smaller chunks, which I think could be avoided when using the minis. I served the soup with some oven-roasted cauliflower on the side, which is my new favorite side dish because it is so easy and tasty too. Whether it’s cold or not wherever you are, you should definitely try out this ¬†soup…it’s so easy to make and the perfect comfort food for your little ones.

Done in 20 min and the perfect comfort food on a cold fall day from mylittlegourmet.com

Creamy Tortellini Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 large clove of garlic, pressed
  • 1 tablespoon olive oil
  • 14oz./400g can chopped tomatoes
  • 2-3 tablespoons chopped sun-dried tomatoes
  • 1 cup/240ml milk
  • ½ cup/120ml cream
  • 2 cups/500ml vegetable broth
  • ½ teaspoon onion powder
  • ½ teaspoon basil, dried
  • ½ teaspoon oregano, dried
  • ¼ teaspoon thyme, dried
  • ¼ teaspoon freshly ground black pepper
  • 9oz./250g package fresh tortellini, I used some filled with Parma ham and ricotta
  • shredded parmesan cheese for garnish
Instructions
  1. Heat olive oil in a large stock pot over medium heat and saute garlic for 30 seconds or until golden brown.
  2. Add canned and sun-dried tomatoes, milk, broth and seasoning.
  3. Bring to a simmer and add tortellini. Cook according to package instructions.
  4. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Adapted from Key Ingredient

 

 

 Posted by at 13:38
Feb 222013
 

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

This pasta dish is my go-to recipe when we have guests and I don’t have much time to cook. You can make this start to finish in about 20 minutes and at the same time impress your guests with a delicious meal. If you want to make the recipe even easier, you can use pre-chopped frozen chives and save yourself some chopping time.

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

The best thing about this pasta recipe though, is that Arik absolutely loves it and it’s the easiest way ever to get him to have a portion of fish. To ensure that he also ¬†gets some veggies, I like to serve this with some fresh-cut bell pepper, cucumber and cherry tomatoes on the side. And of course you can’t forget the baguette to assist in soaking up the yummy sauce…

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

 Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

5.0 from 1 reviews
Smoked Salmon and Sun-Dried Tomato Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 17.5 oz/500g tagliatelle, I like to use fresh pasta from the refrigerated section
  • 1 tablespoon olive oil
  • 2 cloves of garlic, pressed
  • 5 oz/150g sun-dried tomatoes in oil, diced
  • 2 tablespoons chives, chopped
  • ¾ cup/200ml of cream
  • 5 oz/150g smoked salmon, diced
  • 1-2 tablespoons lemon juice
  • salt and pepper
  • parmesan cheese
Instructions
  1. Cook the pasta according to package instructions.
  2. Heat olive oil in a pan and add the garlic, sauteing for about 30 seconds.
  3. Add tomatoes and chives, stir, and pour in cream. Bring cream to a boil, turn down temperature and let simmer for about 3-4 minutes.
  4. Add smoked salmon and heat through without bringing the sauce back up to a boil.
  5. Add lemon juice, salt and pepper to taste and toss sauce together with pasta.
  6. Grate fresh parmesan cheese over each portion.
Notes
I usually serve this with baguette and fresh veggies (bell pepper, cucumber, cherry tomatoes) on the side.
 Recipe adapted from Chefkoch
 Posted by at 14:17