02 December 2007

Tortellini Soup with Mushrooms, Spinach and Artichoke Hearts

I haven't felt so much like cooking the last little while again. (On Friday I had... rice crackers for dinner. And chocolate.) But I can't let it turn into a habit, so I made soup for dinner tonight. (Where tonight=Saturday - I'm still awake from working over the night shift, and since I haven't slept yet, it doesn't quite feel like Sunday yet.)

This soup is another recipe from Rachael Ray - About 15 Minute Soup with Spinach, Artichokes and Tortellini - from the same book as the last recipe I made of hers. I had tortellini in the freezer and canned artichoke hearts in the cupboard, so it was convenient that I found a recipe asking for those two things. (Had to buy spinach though...) And it was a soup recipe, which is always fantastic, and even more so now that it's cold as the North Pole around here.

Anyway, it was my first time trying artichoke. It's sort of a strange vegetable and I can't quite decide what to make of it. It didn't taste bad at all, but I don't know that it really tasted of anything. I think I imagined it would be woody, but it wasn't at all.

The soup itself was very good. The spinach stayed really bright and fresh looking and still tasted nice. (Sometimes I find it gets kind of like a little lump of sodden, muddy tasting leaves, which makes me wind up scooping all the spinach out. Generally that's day two of any soup with spinach in it, I find, but still.) The flavour of the tortelloni seemed to suit the soup (although RR does say that you can use any flavour you like so maybe anything would suit the soup). And it was really, really filling.

As usual, RR's portion sizes are insanely huge. The bun lurking in the background of the photo was just for show in the end. What you see in the bowl there is actually only half a serving, and I was pretty close to full by the time I finished that much of it. And I even used 3 oz LESS spinach per person and 1.5 oz LESS pasta per person than the recipe suggested.

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