Cold Weather Comforts

There is nothing better than getting out early, immediately donning your most comfortable duds, pouring a glass of wine and watching the snow fall. To add to this perfection of a day, we both began tooling around in the kitchen, looking to make something to enhance our snowy afternoon. And I will say this now for all to witness- my husband is the official Chief Baker in our household, hands down. I have made mention before about my complete inability to bake, and discovering his almost natural ability to make beautiful fluffy treats in all shapes and size, I am happy to hand the task

The other day, Kyle and I were gifted with the treat loved by those of all ages- a snow day. While I still reported to work in the morning for a couple of hours, Kyle was able to get out for the whole day, so he trudged our 4 wheel drive beast out to Portsmouth to pick me up and we (cautiously!) raced home to enjoy the rest of the afternoon.

(and the stand mixer) over to him! I will get him at some point to scribble down his lovely bread recipe, but will share now what I ended up making. Soup has always been the perfect accompaniment to a cold day. I had some odds n’ ends rolling around in our fridge that I was looking to use up, and in my family’s tradition (thank you, Old Delicious), soup is usually the best avenue to use said bits up. I ended up with a wonderfully simple and very satisfying tortellini soup that was just as good for lunch the next as it was for supper last night. For mine, I used a combination of baby arugula and spinach, but you can use any greens that you have on hand. The ingredient list was also perfectly easy and relaxed and took very little time to prepare. Simple ingredients, simple preparation, simple pleasures. It was a good night to be snowed in…


Tortellini Soup with Onions and Greens
-1 12-16oz. package o
f fresh tortellini (I used sausage, but any
variety works well)
- 2-2 ½ quarts of chicken stock, homemade preferably
-1/2-3/4 of a sweet onion, sliced thinly
-3 good sized garlic cloves, finely minced
- 5 oz. fresh baby arugula
-5 oz. fresh baby spinach
-6-7 crimini mushrooms, sliced thinly
-1 Bay leaf
-Parmesan or any other hard cheese rind, optional
-Pinch of fresh grated nutmeg
-Fresh grated lemon zest
-Couple of tablespoons of olive oil
-French sea salt & fresh cracked pepper to taste

Heat olive oil in the bottom of a large pot or Dutch oven over medium heat. Add in sliced onion & begin to sweat, stirring occasionally. Season with salt and pepper, add in bay leaf and continue to cook until the onion becomes soft, but still holds their shape. Add in garlic, allow to sweat out a bit longer (watch for over browning!), and continue stirring. Once garlic starts to release, add in chicken stock and cheese rind (if using) and allow to come up to a simmer, still over medium heat. About 10-15 minutes prior to serving, add in tortellini, greens and mushrooms and cook until pasta has warmed through, greens have softly wilted and mushrooms have absorbed some of the stock. Grate over a couple of passes of fresh nutmeg and stir. To serve, ladle into soup bowls, grate over a little fresh lemon zest and serve immediately. Pairs beautifully with fresh baked bread…