A meatless main entree-go figure!
Don’t feel too sorry for Husband. He had beef stick ends in his possession from our local meat market. His carnivorous tendencies were well taken care of last night.
The weather has been disgusting cold here. 20 below zero disgusting. Soup always sounds great when it is cold and spicy soup with cheesy pasta really hit the spot for me.
Source: Midwest Living Magazine
Husband had to take a picture of my chopped onion, peppers and garlic. I think he was just so impressed with all those peppers. That would have been unheard of from me just a few years ago. I will not do green peppers, but I am okay with red and spicy peppers chopped in food. You still wouldn’t catch me sticking raw slices of red pepper in my mouth; but this is progress.
1. In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.
2. Carefully stir in broth, potatoes, cumin, salt, black pepper, cayenne pepper and Sriracha sauce. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.
3. In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
4. Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into soup bowls.
My cheese filled tortellini. Cheese filled pasta fills my heart with joy. I didn’t miss the meat. I didn’t ask Husband about that because I knew the answer. But, once again, he had his beef stick ends.
We had leftover Ciabatta bread in the freezer; that goes well with any soup.