Tortellini Soup and Parmesan Popovers

You might just popover when you eat this meal! However, I swear I will stop posting so much Italian, but just this last one. I don't know what came over me this last week, but never fret, my kitchen's passport is already on its way to Mexico in light of Cinco de Mayo. I have a few Mexican dishes coming your way so that you can get some ideas brewing for Thursday.

Back to the soup at hand...

If my soup placed an ad in the dating section of the paper it would read: S/W/F. I'm easy and must be paired up with someone rich. Contenders must love garlic!

I think you get the idea. Since the soup is so easy, I just had to add more to it so that my time in the kitchen lasted a bit longer. Does that make me crazy?

So then came the idea for Parmesan Popovers. They are so cute and "filthy rich"! The perfect pairing for a desperate housewife...I mean...the soup.

Tortellini Soup

Ingredients:

• 2 tbs olive oil
• 5 garlic cloves chopped
• 1/2 c chopped onion
• Dash of Italian seasoning
• Salt and pepper to taste
• 1 8oz can diced tomato
• 4 cups chicken broth
• 1 package of tortellini
• Handful of fresh spinach


Heat a large soup pot with olive oil. Add the garlic and onion until the onion is transparent. Add the Italian seasoning, salt and pepper to taste.

Add the can of tomatoes with their juice. Add chicken broth and bring the soup to a boil. Once the soup is boiling add the tortellini and reduce heat to a gentle boil. Once the tortellini puffs up and almost doubles in size, the pasta is done. Turn the heat to a low simmer and add the spinach. Once the spinach wilts, the soup is done.

Serve with a sprinkle of parmesan and fresh chopped basil.


Parmesan Popovers

Ingredients:

• 3 eggs
• 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon herbs de Provence or Italian seasoning
• 4 tablespoons chopped parsley leaves
• 1 cups whole milk
• 3/4 cup grated Parmesan (about 5 ounces)

Preheat the oven to 400 degrees F.

In a Kitchen Aid mixer or blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.

They will literally pop out of the pan on their own. :)