Tag Archives: marinara

Chicken Florentine Soup

Merry New Year, Nummy!

I was thinking of making some sweeping New Year’s Resolution about posting more interesting things than soup in 2012, but then I realized I hate resolutions and I still love soup, so everyone can deal.

Seriously though – I wonder what percentage of people actually follow through with resolutions. Because I’m betting 90% of us just end up hating ourselves for not being able to cut it and the other 10% are overachievers who the rest of us hate.

Anyway, the soup: Not only is this delicious, but it’s also a good alternative when you’re looking to strap on the Italian feedbag but don’t want to pile on the calories. The tastes are the same, but because it’s mainly broth and veggies, it could be construed as mildly good for you. And it has a 2 full servings of veggies! (I made that up, but it could be true.)

Also, because this is not cream- or roux-based, all of you clichés who have resolved to eat more healthily in the new year can keep the dream for one more day.

runningwithtweezers.com

1 rotisserie chicken, meat removed and chopped
3 cloves garlic, minced
1 onion, chopped
2 tbsp oil
6 cups (or more) chicken broth
1 cup pasta sauce
2 cans stewed/diced tomatoes with juice (if stewed, chop those suckers)
8 oz baby portabella mushrooms, barely chopped
1 bag spinach, roughly chopped
1 zucchini, chopped evenly
1 package refrigerated tortellini (tri-color for the fun)
1 cup parmesan cheese + extra for garnish

Seasonings to taste:
Italian seasoning + extra basil/oregano/thyme (fresh would be the bomb)

Cavendar’s
Cayenne
Garlic powder

  1. Saute garlic and onion in oil until translucent.
  2. Add the next four ingredients and all of the herbs and simmer for 10 minutes.
  3. Bring to a boil. Add chicken, zucchini, and tortellini.
  4. Cook under zucchini and tortellini are tender. Stir in parmesan. Serve.
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Filed under Italian food, Pasta, Soups

Batali’s Basic Marinara Sauce

This sauce was easy. And it was also easily the best marinara I’ve had in a while. I think the carrot really brings something to the texture and taste. And you get to use an immersion blender which always makes me feel very chef-like and professional. 2 good things in my book.

Furthermore, anything that could make me forgive Mario Batali for wearing those hideous Crocs is something to take note of. I hate those things. I mean, my pajamas are comfortable, but I don’t wear them to the office. Put real clothes on. You’re a grown-ass man.

6 tbsp virgin olive oil
1 Spanish onion, diced to 1/4-inch
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 tsp dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
1 tbsp fresh parsley, chopped
salt to taste
  1. Add oil to a sauce pan with onions and garlic. Cook over medium heat until translucent but not brown (about 10 minutes).
  2. Add the thyme and carrot. Cook 5 minutes more.
  3. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes. Add these fantastic meatballs and serve over angel hair pasta. Molto bene! (That’s Italian y’all. Don’t say we never taught you anything.)

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Filed under Comfort food, Italian food, Pasta, Sauces, Veggies