Thursday, November 10, 2011

Season of Soup Part 2: Tortellini Spinach Pesto

I know I have complained before of some ingredients being difficult to find in Japan.  (Cheese is one, if you recall.) 

Making Chinese soups is a snap.  Finding ingredients for Asian recipes is usually not too hard.  Things like fresh shiitake mushrooms and bamboo shoots, which would otherwise be dried or canned. 


After the Schezuan soup, I was in the mood for something different.  So I looked to Italy.

I have found and used some great soup recipes on the Eating Well website.  This particular recipe I based off of Eating Well’s Chicken and Spinach Pesto recipe-it's delicious. 

When I made this soup, I basically made the Chicken and Spinach Pesto soup, but added tortellini.  If I could get my hands on Italian sausage, I would have substituted it for the chicken, but alas.  I have yet to discover Italian sausage in the Land of the Rising Sun.  Sigh.

But the chicken is still delightful.  It's an excellent soup.

I recommend wine and Italian bread on the side with tiramisu for dessert. (In my book, these three things go with any meal.)


Find the soup recipe here.
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