Mezzi Rigatoni Soup with Italian Sausage & Kale

I have been aboslutley dying to make this Tortellini Soup with Italian Sausage & Kale from one of my all-time fav foodies, The Modern Proper, and finally had the chance the other day! You could actually taste the excitement in the air as I decided this is what I was going to do with my Sunday 🙂

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In my excitement, I have to admit that I didn’t do the greatest grocery shopping… When I got home and pulled out my ingredients it turned out that the “kale” I had purchased was actually mustard greens (for three seconds I wondered if that would work before smelling them and deciding absolutely not). Back to the store for me! In my defense, the mustard greens were mixed in on the kale shelf and I had grabbed the wrong one 🙂  Still have no idea what I’m actually going to do with those mustard greens…

This is the first soup I had ever made with kale. I was shocked when I looked at the soup base I had created, and then read the instructions to put an entire bunch of kale into the pot. Where is this going to go? Is this going to turn into a gross soupy salad? I was so impressed by how much it cooks down; it could truly take the entire bunch.

  • Tip: I would recommend slicing the kale (maybe a bit thicker than you would for a kale salad). I put them in as nearly whole leaves, and it was a lot to pull out in a spoonful. Either shred the kale a bit by hand, or you can fully chop it before putting it in so you’ll have more manageable pieces to eat.

Also, since I eat dairy free, I used coconut milk instead of the heavy cream. This wasn’t a disaster, but frankly, I wouldn’t recommend it. The flavor was pretty strong and that is just not the flavor that you want to come through with this soup. If you’re making a dairy free version, I would recommend going with A2 milk so you still have the regular milk flavor with none of the lactose (I also considered almond milk, but thought it might be a little funky as well. The challenges of dairy free cooking!).

Finally, the original recipe calls for tortellini, which I’m sure would be amazing, but of course there was none to be had when I was doing my shopping! Threw in a good chunky pasta for good measure!

You can find the full recipe here. Also, I topped mine with homemade croutons (not normally my style, but I made the bread as well – leftovers from our Holiday Star Bread master dough!)

Good luck! Absolutely recommend this one and will be making it again myself!

xx Jess

 

Tomato Cobbler

A perfect mix between a summer and fall dish, a Tomato Cobbler popped up on my radar this past week and I just had to try it. As soon as I tasted it, I knew that I would love to make a more fall-oriented version of this that would really almost become a chili (it would totally work!). On the other hand, you could also make this more of a ratatouille and use really any vegetables that you like (eggplant and squash would be amazing).

It’s the best kind of dish: a super simple concept that you can really take any direction you want!

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I actually used a combination of two recipes, largely pulling from this one on The Kitchn and then also some of the aspects of this one from Heartbeet Kitchen. My tomato base was more in line with Heartbeet Kitchen’s — with the celery, onion, etc. — but then I did the cornmeal biscuits on top. Also, I did not use any dairy, so left out all cheese and that wasn’t an issue!

The dish actually came out so naturally sweet, it was amazing! It smelled like heaven while it was cooking and then the flavors together were the perfect embodiment of summer 🙂 The cornmeal biscuits worked well, but I would actually say that you should just use whatever cornmeal (or biscuit) recipe  you like best and top with that. It can take it, it’s pretty forgiving!

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This was one of those recipes where I really missed having a backyard garden. I’m sure that at some point this summer, my Dad was wondering what to do with all of his tomatoes (let’s be serious, he canned them), and this would have been perfect!

You can find the full recipes I pulled from here: The Kitchn and Heartbeet Kitchen.

Happy cooking!

xx Jess