CREAMY TORTELLINI SOUP, PANE BIANCO, AND ANDES MINT CHOCOLATE CHIP COOKIES

Happy Thursday! I had a nice little break last week, it was so nice to get out spend some time in the beautiful outdoors and enjoy the warm sun :-) But now I am back, feeling refreshed and so happy to be back in my kitchen cooking for all of you.

On the menu for TUESDAY, MARCH 24th is CREAMY TORTELLINI SOUP, PANE BIANCO, & ANDES MINT CHOCOLATE CHIP COOKIES. Cheese filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and kale, creating a hearty and comforting soup. Since spring evenings still remain cool, it's the perfect time to add this soup to the menu.

The soup begins with sauteing Italian sausage in the pot. Once browned, onion, garlic, paprika, fennel and additional spices are added. Once the onion has softened, tomato paste, tomato puree, and homemade chicken stock are incorporated and brought to a boil.

Next, cheese filled tortellini are dropped in and simmer until cooked. Half-n-half, kale, and fresh basil are added and cooked until warmed and it's garnished with fresh lemon juice and parmesan cheese.

The bread companion this week is PANE BIANCO. This delicious bread is filled with sun-dried tomatoes, parmesan cheese, and fresh herbs. Not only is it a beautiful bread, it tastes fantastic served with this soup.

On the menu for desserts from Baked by Brown Butter are ANDES MINT CHOCOLATE CHIP COOKIES. These delicious cookies are rich and fudgy, loaded with chopped Andes mints that melt into the dough, giving every bite a cool minty swirl and smooth chocolate finish — a fun, festive pick for a St. Patrick’s Day treat. - Payton from Baked by Brown Butter