Tortellini Soup

When I was a kid, I preferred tortellini swimming in alfredo sauce to any other version. And while that dish still has its place (like yesterday’s lunch with my baby sister), here’s a hearty, satisfying, and much lighter way to prepare tortellini.

This soup is warm and cozy, perfect for freaking cold January days. And February days. And those extra-special chilly days when you welcome a bleary-eyed and hungry friend back to Minnesota after a long vacation in Bangkok and Abu Dhabi. Poor guy. We gave him hugs and fed him soup. Warmed the body and warmed the soul.

Tortellini Soup | Lingonberry Jam


Tortellini Soup

  • 1 Tbs. olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 1 (15 oz.) can diced tomatoes, with juices
  • 4 cups chicken or vegetable broth
  • 9 oz. cheese tortellini, store-bought or homemade
  • 3 cups fresh baby spinach, loosely packed
  • salt and pepper, to taste
  • parmesan cheese, for serving

Heat olive oil in a large saucepan or dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add garlic and cook, stirring constantly, for another minute. Stir in oregano, tomatoes, and broth. Bring to a boil and add tortellini. Cook according to package instructions. One minute before the tortellini is al dente, stir in spinach. Taste soup and add salt and pepper accordingly. Serve with freshly grated parmesan.

Serves 4.

Source: Annie’s Eats.

Nutrition facts (per serving, with 1 Tbs. parmesan): 230 calories, 11.4 g fat, 22.7 g carbs, 3.0 g fiber, 10.6 g protein.


Homemade Cheese Tortellini

Homemade tortellini is really quick and easy to make when you have an army of helpers. When you’re home alone on a really, really cold day? It takes a while.

But that’s okay, I wasn’t going anywhere. So I turned on the TV to watch the presidential inauguration, pulled up a stool, and folded. And folded. And folded.

By the time my high school’s marching band passed the presidential viewing stand in the inaugural parade, at approximately 6:08 P.M., I had folded 88 tortellini. (And cried a little bit watching those kids perform with such pride. Whew.)

Needless to say, I recommend making this recipe with one or two people to help. Or perhaps halve the recipe. But don’t be scared off altogether… homemade tortellini is too delicious to pass up.

Homemade Tortellini | Lingonberry Jam

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Crockpot Barbecue Chicken Wings

I finally broke down. After months of careful persuasion, I agreed to allow a crockpot into my kitchen. And I am happyyyyyyyy.

I’m one of those anti-clutter people, and even though I love cooking, an overabundance of appliances on my kitchen counters makes me cringe. So Gabe’s desire for a crockpot had to wait until I had the storage space. And our move to Minneapolis made that possible.

The first thing I cooked using my new baby was a big batch of chicken wings. And since football playoffs are in full swing right now, I thought I’d share the recipe. The hardest part (besides slicing them apart… eek) is refraining from lifting the lid during the first two hours of cooking time. They just smell that good.

Anyway, the moral of this story is that I’m in the market for more awesome crockpot recipes. Send ’em my way!

Crockpot Barbecue Chicken Wings | Lingonberry Jam


 Crockpot Barbecue Chicken Wings

  • 2 lbs. chicken wings
  • salt and pepper
  • 1 cup of your favorite barbecue sauce
  • 3 Tbs. honey
  • 2 tsp. dijon mustard
  • 2 tsp. worcestershire sauce
  • 1-2 tsp. hot sauce

Preheat broiler. Slice off wing tips and discard, then slice each wing at the joint to make two separate pieces. (Don’t freak out. It requires some muscle.) Place chicken wings on a foil-lined broiler pan, sprinkle with salt and pepper, and broil 4 inches from heat for 10 minutes. Carefully turn wings over, sprinkle again with salt and pepper, and broil for an additional 10 minutes, or until crispy and golden brown.

Meanwhile, whisk together barbecue sauce, honey, mustard, worcestershire, and hot sauce in the crockpot. Add chicken wings to the pot and ladle sauce over the top.

Cover and cook over low heat for 4 to 5 hours, or high heat for 2 to 2 1/2 hours. Don’t lift the lid during the first two hours of cooking so the crockpot can reach the correct temperature. Switch the crockpot to the warm setting and serve.

Makes 14-20, depending on the size of the wings.

Source: Adapted from Moms With Crockpots.

Nutrition facts (per piece): 55 calories, 0.9 g fat, 6.2 g carbs, 0.2 g fiber, 4.1 g protein.

Creamy Tomato Basil Soup

Hello? Hello? Is this thing on?

Ahem. Yes, I’ve been away for a bit. A long bit. But I have some really good excuses. Like… completing my master’s degree and moving across the country. Since my last blog post, Gabe and I celebrated Hanukkah and Christmas, he started a new job, and I set up our new home while actively searching for employment. We spent one night on the floor, one night in a hotel, and seventeen nights on an air mattress in an almost-empty apartment. Uffda.

Once the moving truck with all our worldly possessions finally arrived, I rejoiced at the fact that our apartment looked like this instead of like this. And to celebrate the return of my kitchen and firmly establish Minneapolis as our new city, I made the coziest meal I could think of: creamy tomato basil soup with grilled cheese.

It was warm. It was delicious. We were home.

Creamy tomato basil soup | Lingonberry Jam


Creamy Tomato Basil Soup

  • 4 Tbs. unsalted butter
  • 1 large onion, chopped
  • 1/4 cup flour
  • 4 cups vegetable or chicken stock
  • 1 can (28 oz.) whole, peeled tomatoes (drained)
  • pinch cayenne
  • 2 oz. neufchâtel cheese
  • 1 Tbs. dried basil (or 3 Tbs. fresh)
  • salt and pepper, to taste

Melt butter in large saucepan over medium heat. Stir in onion and cook, stirring occasionally, until soft and golden brown, 10-12 minutes. Stir in flour and cook for 1 minute. Slowly whisk in stock, tomatoes, and cayenne, and bring to a boil.

Turn heat down to low and simmer, covered, for 20 minutes. Add cheese and stir until mostly melted (there may still be small chunks). Puree using an immersion blender until smooth and creamy. Stir in basil and add salt and pepper to taste.

Serves 6.

Source: A Lingonberry Jam original

Nutrition facts (per serving): 150 calories, 10.2 g fat, 12.0 g carbs, 1.8 g fiber, 4.6 g protein.