Ingredients
Eggnog
- ⅔ cup Milk
- ⅙ tsp Ground cinnamon
- ½ tsp Vanilla extract divided
- 1 Whole cloves
- 2 Egg yolks
- ¼ cup Granulated sugar
- ⅔ cup Light cream
- 1/3 cup White rum optional
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- 1/4 cup Fresh mint
- Ice cubes
Tuscan Tortellini Soup
- 1/2 TBSP Extra-virgin olive oil
- ⅓ cup Onion diced
- 1 clove Garlic minced
- ⅓ TBSP Italian seasoning
- 1/2 TBSP Tomato paste
- ⅓ cup Dry white wine
- 5 oz Fire roasted tomatoes
- 2 cups Chicken broth
- ½ cup Rotisserie chicken chopped
- 4 oz Cheese tortellini
- ⅓ cup Half and half
- ⅓ cup Parmesan cheese grated
- ½ cup Kale chopped
- Salt to taste
- Black pepper to taste
Bread and Butter
- 2 slices Your choice of bread
- 2 tsp Butter
Instructions
- Make the Eggnog: Gather all ingredients. Combine milk, cinnamon, 1/4 of the vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from heat. Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy. Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated. Return the mixture to the saucepan and cook over medium heat, stirring constantly for about 3 minutes, until thickened. Be careful not to let it boil. Strain to remove cloves and let it cool for about 1 hour, then stir in cream, rum, and remaining vanilla. Refrigerate before serving, 8 hours to overnight.
- Heat olive oil in a large dutch oven or stock pot over medium-high heat.
- Make the Cucumber Water: In a pitcher or large jug, combine water with the cucumber slices and mint. Stir well, chill in the refrigerator, and add ice cubes just before serving.
- Make the Soup: Heat the extra virgin olive oil over medium heat. Add the onion to the pot and cook until softened, approximately 3 - 4 minutes.
- Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2 - 3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
- Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
- Add the tomatoes, chicken stock, and chicken to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat to low.
- Stir in the tortellini and cook according to the instruction on the package.
- Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1 - 2 minutes then season with salt and pepper to taste.
- Serve the soup with bread and butter, eggnog, and cucumber water.
Nutrition
Calories: 1113kcal | Carbohydrates: 85g | Protein: 50g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 367mg | Sodium: 3419mg | Potassium: 707mg | Fiber: 6g | Sugar: 19g | Vitamin A: 2380IU | Vitamin C: 13mg | Calcium: 700mg | Iron: 5mg
Tuscan Tortellini Soup
Ingredients
Eggnog
- ⅔ cup Milk
- ⅙ tsp Ground cinnamon
- ½ tsp Vanilla extract divided
- 1 Whole cloves
- 2 Egg yolks
- ¼ cup Granulated sugar
- ⅔ cup Light cream
- 1/3 cup White rum optional
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- 1/4 cup Fresh mint
- Ice cubes
Tuscan Tortellini Soup
- 1/2 TBSP Extra-virgin olive oil
- ⅓ cup Onion diced
- 1 clove Garlic minced
- ⅓ TBSP Italian seasoning
- 1/2 TBSP Tomato paste
- ⅓ cup Dry white wine
- 5 oz Fire roasted tomatoes
- 2 cups Chicken broth
- ½ cup Rotisserie chicken chopped
- 4 oz Cheese tortellini
- ⅓ cup Half and half
- ⅓ cup Parmesan cheese grated
- ½ cup Kale chopped
- Salt to taste
- Black pepper to taste
Bread and Butter
- 2 slices Your choice of bread
- 2 tsp Butter
Instructions
- Make the Eggnog: Gather all ingredients. Combine milk, cinnamon, 1/4 of the vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from heat. Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy. Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated. Return the mixture to the saucepan and cook over medium heat, stirring constantly for about 3 minutes, until thickened. Be careful not to let it boil. Strain to remove cloves and let it cool for about 1 hour, then stir in cream, rum, and remaining vanilla. Refrigerate before serving, 8 hours to overnight.
- Heat olive oil in a large dutch oven or stock pot over medium-high heat.
- Make the Cucumber Water: In a pitcher or large jug, combine water with the cucumber slices and mint. Stir well, chill in the refrigerator, and add ice cubes just before serving.
- Make the Soup: Heat the extra virgin olive oil over medium heat. Add the onion to the pot and cook until softened, approximately 3 - 4 minutes.
- Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2 - 3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
- Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
- Add the tomatoes, chicken stock, and chicken to the pot, stirring to combine. Bring the soup to a boil, then reduce the heat to low.
- Stir in the tortellini and cook according to the instruction on the package.
- Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1 - 2 minutes then season with salt and pepper to taste.
- Serve the soup with bread and butter, eggnog, and cucumber water.
Nutrition
Calories: 1113kcalCarbohydrates: 85gProtein: 50gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 367mgSodium: 3419mgPotassium: 707mgFiber: 6gSugar: 19gVitamin A: 2380IUVitamin C: 13mgCalcium: 700mgIron: 5mg
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