Thankfully, I have never looked at a bowl of tortellini and thought I was staring at a cup full of goddess navels. I do however think that it’s one of the most delicious pastas to eat, and if prepared right, can almost be a religious experience.
For this recipe, I make a cheese tortellini and spinach soup and I dedicate it to the many different belly buttons around the world.
I love researching the recipes I create, and what I found with this one is the reason why. Tortellini inspired by the navel of a goddess – that’s gold. I do think it’s a little gross though, obviously the person who spun this tale had some sort of belly button fetish. Probably some weird response to the sexual repression of the dark ages of Europe. Personally, I have never thought twice about navels. Well, that’s not true, every once in a while I see a weird outie navel and get slightly creeped out, but beyond that, it’s not something I think about.
I don’t think I’ll be able to eat tortellini without recalling this story. It won’t deter me from eating the pasta – I will just consume it with a little nostalgia from now on.
Eat well, cook often ...
Serves 4 to 6; 40 minutes
1 C Onion diced
1 Tbs Garlic minced
1 C Carrot diced
1 C Celery diced
4 C Chicken broth
1 Tbs Italian seasoning
1 box Spinach frozen (9 oz)
1 lb Cheese tortellini frozen
Prep spinach and tortellini
In a microwave on high, cook spinach 5 to 6 minutes, then drain. Vent package before cooking. Bring 3 quarts of salted water to a boil and add frozen tortellini return to boil and cook for 2 to 3 minutes, then drain.
In a soup pot over medium heat, sauté Onion and garlic in olive oil until fragrant, 1 to 2 minutes. Add celery and onion, salt and pepper to taste. Cook until vegetables are soft, 5 to 6 minutes more.
Make soup, serve
Add spinach, tortellini, Italian seasoning and chicken broth. Bring to a simmer and cook for 15 minutes. Spoon into a bowl and serve.