Ugh. Double ugh.
However one thing I've learned is that kvetching about the weather won't make it warm up any faster. If it did, believe me, my own efforts alone would be sufficient to have already ushered in the pre-spring thaw.
But alas, my non-stop griping about the cold weather seems to falling upon deaf cosmic ears. Or maybe all my meteorologic whining is actually bringing about bad weather Karma that's keeping the temperatures in the area around me in the frigid zone.
In any case, the thought occurred to me that maybe I should just make myself a fire, a cup of hot water with lemon, and a pot of soup and shut up about being cold.
So That's what I've been doing.
Last Sunday I tried a soup recipe that I got from my daughter Maria,
But as it's we here in the heartland along with our East Coast brethren who are currently in need of a little internal warmth, I'll share the recipe for this delectatious but quick-to-make soup in hopes that it will help when the cold wind doth blow. Which it continually doth.
Spinach Tortellini Soup
1 29 oz. can diced tomatoes
1 1/2 Tablespoons olive oil
1 onion, chopped
6 cloves garlic minced, or 1 Tablespoon minced garlic from a jar (I used from a jar)
8 cups chicken broth
1 19-ounce package frozen three cheese tortellini
salt and pepper to taste
1 teaspoon granulated sugar
6-9 ounces fresh spinach, chopped (I snipped it with a kitchen shears)
Shredded Parmesean cheese, for serving.
In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth then increase temperature to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to taste and boil the tortellini according to package directions.
Stir in sugar, tomatoes, and spinach and cook until heated through. Serve warm and topped with shredded Parmesan cheese.