Tortellini, Chicken Veggie & Roasted Carrot Soups
- 1 tablespoon Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
- 1/2 pound mild Italian sausage
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 6 cups chicken stock
- 1 bunch curly leaf kale (about 6 ounces), large veins removed and torn into large pieces
- 1 10-ounce package fresh tortellini (we suggest cheese or spinach)
- salt and freshly ground black pepper, to taste
1.Heat Herbes deProvence Olive Oil olive oil in a large, heavy saucepan or Dutch oven over medium-high heat.
2.Add sausage, breaking apart as it cooks, until browned, 10 to 12 minutes. Remove sausage with a slotted spoon and place in a bowl; set aside.
3.Return saucepan to medium heat and add carrot, onion and celery; season with salt and pepper.Sauté this mix, stirring occasionally, until vegetables are softened and beginning to brown, about 5 to 7 minutes.
4.Add garlic, thyme and bay leaf and sauté until fragrant, 1 to 2 minutes more.
5.Add chicken broth and bring to a simmer; let boil gently for 5 minutes.
6.Add kale, cooked sausage and tortellini and simmer until tortellini is just cooked through(refer to package directions as exact cook time for your particular tortellini may vary). If you don’t plan to eat the whole batch of soup at once, you can also choose to just cook half the tortellini, then cook the rest when you re-heat the soup, that way the pasta doesn’t get soggy.
7.Season to taste with additional salt and pepper as needed. Spoon into bowls and serve warm.
- 2 tablespoons Rocky Mountain Olive Oil Madagascar Black Peppercorn Infused Olive Oil
- 2 lbs worth of chicken legs (about 4)
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 large garlic cloves, minced
- 2 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 fresh sage leaves
- 6 sprigs fresh thyme
- 4 stalks fresh parsley, plus more for topping
- 2 bay leaves
- 2 tablespoons soy sauce
- 4 medium (1 1/2 pounds) yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup frozen shelled peas
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- salt and black pepper, to taste
1.Chop up onion, carrots, celery, garlic and potatoes.
2.Heat Black PeppercornOlive Oil in a large Dutch oven over medium-high heat.
3.Sprinkle chicken generously with salt and pepper, then add to Dutch oven and cook about 3minutes per side or until browned. Use tongs to transfer the meat to a plate and set aside.
4.Return Dutch oven to medium-high heat. Add Butter Olive Oil and heat, scrapping up any brown bits from the bottom of the pan.
5.Add onion, celery, carrot and garlic to Dutch oven and sauté until softened and beginning to brown, about 10 minutes.
6.Sprinkle flour over the mixture and stir for 1 to 2 minutes until veggies are evenly coated.
7.Add wine and tomato paste and stir until tomato paste is evenly distributed and liquid is mostly evaporated, about 2 to 3 minutes.
8.Add stock, soy sauce and herbs (tie herbs together with butcher’s twine to make for easy removal later) and bring to a simmer.
9.Add chicken legs back to pan and reduce heat to medium low. Continue to gently simmer with pan partially covered for 30minutes.
10.Add potatoes and peas and continue to simmer for another 30 minutes or so or until potatoes are tender.
11.Remove chicken legs from the Dutch oven and place in a bowl or on a cutting board. Lower heat of the Dutch oven to the lowest setting on your stove and keep covered. When the chicken legs are cool enough to handle, pull the meat of the boons and shred into bite-sized pieces; discard bones and bits of skin and gristle.
12.Open the Dutch oven and remove and discard herb bundle. Add chicken meat back to the soup and stir until warmed through.
13.Serve topped with a sprinkle of chopped fresh parsley and a chunk of good crusty bread.
- 6 to 8 large carrots (about 1 3/4 pounds)
- 4 Tablespoons Rocky Mountain Olive Oil Baklouti Green Chili Pepper Fused Olive Oil
- 6 cups of your favorite vegetable stock
- 1 piece ginger, an inch long, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large yellow onion
- 3 large garlic cloves
- Salt and freshly ground black pepper to taste
- Extra Baklouti Green Chili Pepper Fused Olive Oil for drizzling, if desired
1.Wash, peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the Rocky Mountain Olive Oil Green Chili Oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to20 minutes.
2.While the carrots are roasting, bring the veggie stock to a boil in a large saucepan.Once boiling, add the ginger and spring of thyme (no need to chop) and simmer gently for 15 minutes.
3.Chop onion and garlic and add remaining 2 tablespoons of Green Chili Olive Oil to a medium stock pot and heat. Once oil is heated add onion to the pot and brown over medium heat, stirring frequently. Remove carrots from the oven and add to the stock pot along with the garlic.
4.Remove the ginger and thyme from the stock and add the stock to the pot with the onions, garlic and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
5. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.
6. To serve, garnish with chopped fresh thyme and drizzle with a bit more Green ChiliOlive Oil.