Week 262: Creamy Tortellini Soup

Hello

!Many of you inquired about soup next week.  Normally I do not do soup the week of Thanksgiving, but since so many requested soup, I thought I would give it a whirl.  But in all honesty, I will be keeping it a bit small since I have some Thanksgiving prep to get done, so get your orders in quick as I think this menu will sell fast!!

On the menu for TUESDAY, NOVEMBER 26th is CREAMY TORTELLINI SOUP, ROSEMARY FOCACCIA, & BOURBON PECAN 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.  I made this tasty new soup a few weeks ago and couldn't stop thinking about it! With temperatures dropping today, 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 my ROSEMARY FOCACCIA. It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread so unbelievably delicious.

On the menu for dessert this week are BOURBON PECAN CHOCOLATE CHIP COOKIES - a customer favorite! These cookies are sweet, salty, and chewy with a hint of bourbon! They are made with browned butter and buttered toasted pecans, topped with sea salt and are baked to perfection. ~ Jenny from Jenny Sue Delights