“Winter’s firstborn snow dots the soul with magic.”
Angie Weiland-Crosby
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
After beautiful crisp, colorful fall days we awoke to the first snow of the season on Halloween… frosting the colorful trees. I always find the first snow magical… our son said he played Christmas music. It was the second snowiest Halloween on record! A blue jay landed on our railing… and the snow was crunchy under foot. Our granddaughter shared her Halloween photo and her latest drawing.
RECIPE OF THE WEEK
The arrival of snow and colder temperatures always make me think of soup. This is a new soup I tried this week… based on a recipe from the StarTribune.
TORTELLINI SAUSAGE SOUP with spinach
- 1 pound Italian ground sausage
- 2 tablesoons extra-virgin olive oil
- 1 large yellow onion, peeled and diced
- 1 tablespoon minced garlic
- 1/2 cup finely diced carrot
- 1 teaspoon Beau Monde seasoning
- 2 cups crushed tomatoes
- 4 cups chicken stock
- 1 teaspoon sea salt
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 9 ounce package fresh cheese tortellini
- 1 cup heavy cream
- Large or small bag of baby spinach, depending on preference
- 1/2 cup grated Parmesan cheese
Brown sausage in large wok pan, breaking up sausage into bite-sized pieces.
Add oil, onion, garlic, carrot, tomatoes, stock, bay leaf, Beau Monde seasoning, salt and pepper. Bring to a boil, then reduce heat to medium-low and cook uncovered for 15 minutes. Stir in tortellini and cream and simmer for 5 minutes.
Remove from heat. Remove and discard bay leaf. Stir in spinach until just wilted. Serve with cheese sprinkled on top.
