Blackeyed Pea and Tortelloni Soup. Chocked full of savory vegetables, blackeye peas and tortelloni filled with ricotta cheese and spinach.
Few dishes have a more Southern ring than black-eyed peas and greens. Both are part of our traditional New Year’s Day menu. With inspiration from those iconic dishes, I’ve come up with a little rift I’d like to share with you. How ’bout a nice bowl of steaming Black-Eyed Pea and Tortelloni Soup?
The tortelloni is filled with spinach and ricotta. Spinach takes the place of collard greens which are usually the greens served for New Year’s Day. I don’t mind giving spinach a turn. They’re good, too!
Ricotta cheese adds protein, comforting pasta, and a creamy texture.
When I decided to make this, I needed to figure out the difference between tortelloni and tortellini besides the obvious difference of “o” versus “i”.
This is my interpretation:
Tortelloni is the big, grown up sister who’s come into her own. As a result, she’s softer, more mellow, and is comfortable playing a supporting role. Tortellini is the little sister who’s feisty because she’s smaller. She feels she has to have in-your-face flavor to get your attention.
If you identify with food, choose the one that more closely resembles your inner being. Consult your therapist/psychologist/best friend/spouse if necessary.
Or, just strike out on your on and go for it.
Either way, make this soup. Often.
Y’all come see us!
Black-Eyed Pea and Tortelloni Soup
yield: 6 servings
A hardy soup inspired by Black-Eyed Peas and Greens soup. Tortelloni adds an additional dimension and more stick-to-your-ribs protein.
1/4 cup bacon grease (or substitute your favorite fat: butter, vegetable oil, etc.)
4 or 5 medium carrots, peeled and diced
3 or 4 celery stalks, diced
2 medium sweet onions, peeled and diced
1 sweet bell pepper, any color,diced with seeds and membrane removed
4 cups cooked black-eyed peas (if canned, rinse before use)
1 quart chicken stock or water
1 (14.5 ounce) can diced tomatoes, with their juice plus an additional can of water
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
20 ounces tortelloni with spinach and ricotta
Add bacon grease to a large pot over medium high heat. When heated, add first 4 ingredients and cook for 15 minutes, stirring occasionally, until vegetables are soft and the volume has been reduced by one half.
Add remaining ingredients, except tortellini, cover and bring to a boil.
Remove cover and stir. Add tortelloni. Reduce heat to medium and cover.
Cook covered, stirring occasionally, for 15 minutes, or tortelloni is cooked through and rises to the top.
Black-Eyed Pea and Tortelloni Soup
Ingredients
- Black-Eyed Pea and Tortelloni Soup
- yield: 6 servings
- A hardy soup inspired by Black-Eyed Peas and Greens soup. Tortelloni adds an additional dimension and more stick-to-your-ribs protein.
- 1/4 cup bacon grease or substitute your favorite fat: butter, vegetable oil, etc.
- 4 or 5 medium carrots peeled and diced
- 3 or 4 celery stalks diced
- 2 medium sweet onions peeled and diced
- 1 sweet bell pepper any color,diced with seeds and membrane removed
- 4 cups cooked black-eyed peas if canned, rinse before use
- 1 quart chicken stock or water
- 1 14.5 ounce can diced tomatoes, with their juice plus an additional can of water
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 20 ounces tortelloni with spinach and ricotta
Instructions
- Add bacon grease to a large pot over medium high heat. When heated, add first 4 ingredients and cook for 15 minutes, stirring occasionally, until vegetables are soft and the volume has been reduced by one half.
- Add remaining ingredients, except tortellini, cover and bring to a boil.
- Remove cover and stir. Add tortelloni. Reduce heat to medium and cover.
- Cook covered, stirring occasionally, for 15 minutes, or tortelloni is cooked through and rises to the top.
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