Today almost feels like my birthday because there are just so many great things happening. First, there was the royal wedding super early this morning, which I woke up crazy early to watch. Moment of truth y’all; I’ll freely admit that although I loved everything about the wedding, I was a little let down by the dress. It was so boring. And that veil? Well, in my opinion, it was just the most hideous thing ever and did nothing but cover up the ho-hum wedding dress, which was already pretty bereft of detail. If you happened to like it, I’m sorry to disagree. We’ll just have to live with the fact that we have entirely different tastes when it comes to wedding attire.

The second happy moment of my day was finally getting the two “built-in” wood cabinets my dad made for me back from the painter and installed in our dining room. These cabinets were specially made to fit on either side of my dining room French doors, allowing me to maximize my storage space. Over the last year, I’ve been storing dishes and pantry items on the floor in my dining room, due to lack of a place to stash them. Now, I have way more storage space than I ever dreamed possible. Yes, I know, I’ll fill it up rather quickly but I’ll have loads of fun doing so. For right now, I’m just happy to open the cabinets and stare in at the magnificent organization perfection.

So, next up, is my really over the top, it almost feels like I’m blowing out my birthday candles moment of the day. Tonight, B.O.B. Bob and I are attending a royal wedding party at one of our local bars with a big group of our friends. I know, I know, it doesn’t sound like much but just imagine me dressed up in a bright red dress, with a navy blue fascinator hat, and USA flag striped flip-flops. Now, imagine B.O.B. Bob in a Union Jack silk vest and bow tie. Yeah, it’s gonna be pretty friggin’ awesome. B.O.B. Bob’s going to make the perfect Harry to my Meghan.

And, as if this day hasn’t been, and won’t be awesome enough, we’re blessed to also have this meatless soup to come home to. I’m sure it will either be a great midnight snack or a much needed morning after breakfast. Whichever it is, I know it’s going to be fantastic because I already sampled a bit of it today. You would think that parsnips and cheese tortellini would be an odd combination, heck, even I did at first when I decided to throw them together. However, I had this little voice in the back of my head screaming at me to do it. And as you all know, it’s never good to ignore those little voices. Thankfully, this time, that little voice was completely right. This unique vegetarian soup, while lacking in color and detail, more than makes up for it when it comes to taste. It’s too bad I can’t say the same for Meghan’s dress.

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 (16-oz.) Bag Parsnips
• 2 (32-oz.) Cartons Vegetable Broth
• 4 Bay Leaves
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1 (20-oz.) Bag Fresh Mini Cheese Tortellini

Directions:

1. Place the olive oil in a large Dutch oven or pot over medium-high heat.
2. When the oil is hot, add the diced onion; cook for 5 minutes, stirring occasionally.
3. Peel the parsnips and then grate them using a food processor or hand grater.
4. Add the parsnips, vegetable broth, bay leaves, salt, and pepper to the Dutch oven or pot. Increase the heat to high and bring to a boil.
5. When the soup comes to a boil, lower the heat to low, cover, and then cook for 30 minutes, stirring occasionally.
6. Remove the soup from the heat, discard the bay leaves, and then use an immersion blender or blender to purée the parsnip soup.
7. Return the soup to the stove, bring to a boil over high heat, and then add the tortellini to the Dutch oven or pot.
8. Allow the soup to cook for 3 minutes, or just until the pasta is done.

Suggestions:

• Make sure to remove the bay leaves from the soup before puréeing it.
• I used fresh refrigerated tortellini in this recipe. You may also use dried tortellini, however, you will need to increase the amount of time it cooks in the soup.
• You can use a smaller bag of tortellini in this soup if you prefer less pasta.
• Omit the salt from this recipe if you are worried about your salt intake. There is usually quite a bit of sodium in cheese tortellini. You can always add salt but you can’t take it away.

Improvements:

• When making this soup, experiment with different types of tortellini or ravioli.
• Garnish with finely chopped fresh parsley or chives.
• Serve topped with grated asiago, parmesan, or romano cheese.

Print

Yum

Puréed Parsnip Soup with Cheese Tortellini

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 (16-oz.) Bag Parsnips
• 2 (32-oz.) Cartons Vegetable Broth
• 4 Bay Leaves
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1 (20-oz.) Bag Fresh Mini Cheese Tortellini

Directions:

1. Place the olive oil in a large Dutch oven or pot over medium-high heat.
2. When the oil is hot, add the diced onion; cook for 5 minutes, stirring occasionally.
3. Peel the parsnips and then grate them using a food processor or hand grater.
4. Add the parsnips, vegetable broth, bay leaves, salt, and pepper to the Dutch oven or pot. Increase the heat to high and bring to a boil.
5. When the soup comes to a boil, lower the heat to low, cover, and then cook for 30 minutes, stirring occasionally.
6. Remove the soup from the heat, discard the bay leaves, and then use an immersion blender or blender to purée the parsnip soup.
7. Return the soup to the stove, bring to a boil over high heat, and then add the tortellini to the Dutch oven or pot.
8. Allow the soup to cook for 3 minutes, or just until the pasta is done.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

This month’s “Let’s Go Meatless” themed Soup Saturday Swappers event is being hosted by Paula of The Saucy Southerner. Make sure to check out all of the other great soup recipes below.