This is a recipe that I learned from the good folks in the kitchen of the AQ Kafe, located in Columbus Circle, NYC. It’s a nice, light and very flavorful dish that can either be served as a side or as the main course. It’s also a great way of clearing out your cheese stock if it gets too overcrowded! So thanks to the wonderful people at the AQ Kafe for teaching me this and a bunch of other great recipes and techniques while I was interning with you!
- 1 can (per person) of Condensed Tomato Soup
- 1 can (per person) of Chicken Stock (Low Sodium is preferred)
- 1/2 cup (per person) of any cheese you want to add to this. Smokey and sharp cheeses are best, just make sure it’s a cheese that melts very well.
- 1 Tablespoon of dry, white wine
- 1 bag of frozen cheese tortellini
- Large pot and strainer for tortellini
- Medium pot for soup
- Large whisk
- Wooden spoon
- In the large pot, bring some water to a boil and add salt when it does come to a boil.
- Add tortellini and stir once in a while. They’ll be done in about 8 or 9 minutes.
- In a separate pot, whisk together contents of soup cans and broth cans in the medium pot over medium-high heat. Stir often, because tomatoes burn easily.
- When the soup comes to a boil, reduce the heat to a simmer and add the cheese(s). Stir frequently to melt the cheese. Alternatively, you could use a stick blender to REALLY make sure the cheese is fully melted.
- Simmer for a couple of more minutes. Add the wine and season with salt and pepper.
- The tortellini should be done by now, so kill the heat on that pot, drain and add the tortellini to the pot with the soup.
- Simmer for two more minutes and serve. Garnish with some more cheese or croutons.
Hope you enjoyed one of my favorite recipes! I’ll update more often, I promise.