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There’s a hurricane a comin’! Well, sort of…

Our SoCal version of a hurricane is a bit different than the South’s.

By hurricane, I simply mean a gust of wind, high surf advisories and on and off rain.

I really don’t mind weather like this. It’s so rare for us that rain is much appreciated when it does finally hit.

Plus, it’s a great excuse to make something warm and comforting. The average 70 degree San Diego days don’t always make me crave things like soup, mac n’ cheese, and beef stew.

This lovely weather calls for some Tortellini Soup topped with fresh oregano from my new herb garden.

My dear friend Carolina told me some great news today – for Valentine’s Day her boyfriend bought a subscription for her and a friend to Sunset magazine.

Well, lucky me. I get to be that friend!

This soup is a super simple, vegetarian meal with very few ingredients. The perfect rainy day meal.

Plus, you’re guaranteed leftovers for work the next day and soup is always better the next day.

Little Yellow Note: Stay tuned for the recipe for the tasty cornbread you see in these pics!

Spinach and Cheese Tortellini Soup

Ingredients

2 tablespoons olive oil

1 cup carrot, diced

1 medium onion, diced

1 cup cremini mushrooms, sliced

6 cups chicken broth*

1 cup frozen peas

2 teaspoons chopped fresh oregano

2 teaspoons dried or fresh thyme

10 oz. package spinach and cheese tortellini

Ground black pepper

Grated parmesan cheese for garnish (optional)

Directions

Heat olive oil over medium heat in a medium pot. Add onion and carrots and sauté until onions are tender and carrots are beginning to soften, about 7 minutes. Sprinkle with pepper.

Add chicken broth to pot, raise heat to high, and bring to a boil. Add mushrooms to the broth mixture in the pot. Let simmer for 15 minutes.

Bring to a boil and add the peas and the tortellini. Boil for 2-3 minutes or according to tortellini package directions. Stir in  oregano and thyme and season to taste with salt and pepper.

From the Little Yellow Kitchen,

Lauren