Gentle Readers, sometimes inspiration strikes in the form of a recalled memory. Years ago, one of my favorite vegetarian cooks (looking at you Veggie at Sea) introduced me to the idea of Tortellini soup, where one pours the broth last. This same notion is in full effect at ONE Restaurant in Chapel Hill (pouring liquid at the table). Worlds collide, idea is born.
Nothing is more inspiring to me than a good challenge. The Eldest Practical Cook Junior is now a vegetarian, and I have to up my game. This soup was for her. It’s earthy, satisfying, and has more than a little bit of curbside appeal. Bonus, it’s incredibly simple. Even making the mushroom stock.
Tortellini in Mushroom Broth with Spinach Recipe
1 package of tortellini of your choice, cooked (we used cheese, mushroom would be nice, obviously)
1/3 of a bag of prewashed spinach, cut into ribbons (this is important, don’t skip it)
a few cups of mushroom stock, brought to a boil and then brought to the table
How to assemble. Put the spinach in the bottom of a small to medium sized bowl.
Place the tortellini on top.
Pour the hot stock over the tortellini. Stir and customize with add-ins to taste.
I had everyone’s attention when I was making this table-side. It is incredibly satisfying, and cool at the same time. Are you a fan of pasta soups? Table-side presentation? Don’t be shy, the comments section below awaits you.
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Coming up Sunday: Weekly Menus Yet Again!