People ask all the time, “Does it really rain in Seattle all the time?” Seattle may be known as the rainy city, but it does not rain all day, every day. Rainy season definitely starts in November and sticks around until April or so. But it’s more overcast, grey, misty, than it is Midwest-style downpours. Think cozy days, curled up on your couch with a cup of tea, a good book, or a movie. AND you can still go hiking, running, biking, seriously…Seattleites do not let a lil rain stop them from being uber-active. I CANNOT GET ENOUGH OF THIS CITY.
We moved out here for my pharmacy residency and I never expected that this city would win my heart over. I knew I wanted to live in the PNW for a chapter of my life, but this city is so much more than a few pages in the book of my life. It’s where our relationship flourished, where I got my first big-girl Pharmacist dream job, where I made a family of friends, where I pursued my dreams and started a food blog. It is where my heart is. Seattle is my home. I know super sappy, but I encourage anyone and everyone to come explore this corner of the U.S.
When you live in a city that has a surplus of cozy weekends, you tend to make a lot of hearty meals. Hearty meals do not need to be cheesy, creamy, and rich. I get just as much satisfaction, probably more, from a good soup or stew. Ahh yes…what you’ve all been waiting for…the food. This is a food blog after all.
Italian sausage and pasta are kind of meant to go together. I love this combination and adding whatever veggies I have on hand to add some nutrients and vitamins to the dish. Mushrooms accompany sausage very nicely and I love the earthy taste the root vegetables provide. I only had one carrot on-hand, which is why I added the parsnip. I love when last miute substitutions work out nicely :) After all parsnip is pretty much carrot’s cousin.
I enjoyed two steamy bowls of this goodness. Love when a meal makes you crave seconds before the last drop is enjoyed.
Prep time: 5 minutes
Cook time: 40 minutes
1 lb Italian sausage
1/2 yellow onion, diced
3 cloves garlic, minced
14.5 oz can fire-roasted diced tomatoes
32 oz beef stock
1 large carrot, scrubbed and sliced (1/4-inch thick)
1 parsnip, scrubbed and sliced (1/4-inch thick)
10 crimini mushrooms, rinsed and sliced (1/4-inch thick)
1 t dried basil
1 t dried oregano
2 T fresh sage
10 oz fresh tortellini pasta (I used spinach and plain cheese-filled)
freshly grated parmesan as garnish
- Preheat a large stock pot or dutch oven over medium-high heat. Add the Italian sausage, break apart into smaller pieces, and cook until meat has browned (~10 minutes).
- Add the onions and garlic, cooking an additional 3-5 minutes until translucent.
- Add tomatoes and beef stock. Bring to a boil then add mushrooms, carrot, parsnip, and spices. Replace lid on pot and cook for 15 minutes.
- Stir the soup and add tortellini. Replace lid and cook an additional 7 minutes (until pasta is cooked and floats to top of soup).
- Allow soup to cool for at least 15 minutes before serving. Serve with freshly grated parmesan sprinkled on top.