Janine Gilbertson's Granite Kitchen: A soup, a salad and a sweet for early fall

By JANINE GILBERTSON October 02. 2018 11:55PM

This sausage tortellini soup is quick to make and easy to replenish. (PHOTOS BY JANINE GILBERTSON)

This week, I thought I would share a few recipes I’ve been loving recently.

Since it’s been a bit chilly and gloomy outside, I thought an easy-to-make, hearty soup would make a satisfying and delicious meal.

My father used to love to make soups in the fall, in particular one he called his “Autumn Soup,” which is really the only thing I ever saw him cook with any enthusiasm.

To make it, he would use V8 juice and ground beef with carrots, potatoes and celery and whatever other vegetables he had on hand. He would make the soup on a Sunday and have several bowls throughout the day and night. Before going to bed, he would stick the whole pot in the fridge and pull it out the next day around lunchtime. He’d heat up the pot and have a bowl, then decide the soup was running low and would need replenishing. So he’d add in more V8 juice, more vegetables, and would keep the soup going like that for well over a week.

My father passed away during the ice storm in 2008, but I was reminded of his soup adventures the other day when I made a delicious sausage tortellini soup. It was pretty good, so I wasn’t surprised when it was running low after dinner. I saved the leftovers and put them in the fridge, then the next day I did what my father used to do and added more of the ingredients to keep the soup going for another day.

I did move on from the soup, though, to a new obsession.

I got pretty enthusiastic when I figured out how to make dark chocolate hot fudge. When I tasted it, my first thought was “oh, no” — because it was so good I could see myself making it frequently and gaining 10 pounds from my new hot fudge obsession.

I was also thinking it would make an excellent gift in a fancy Mason jar with a pretty ribbon. Had I known making hot fudge sauce was so simple, I would’ve done it a long time ago.

Another recipe I’ve had in rotation is a tomato-arugula salad with parmesan cheese. I came up with this combination because I’ve been struggling with an excess of garden tomatoes, and this salad is a simple and delicious way to use them up.

Sausage Tortellini Soup

28 oz can stewed tomatoes

15 oz can garbanzo beans, drained and rinsed

12 oz package Italian style chicken sausage

1 medium sweet onion

1 tbsp olive oil

2 cups frozen peas and carrots

32 oz container beef stock

2 cups fresh tortellinis

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp celery salt

2 tsp Worcestershire sauce

2 tbsp shaved parmesan, if desired, for garnish

1 cup arugula, if desired, for garnish

Add the olive oil to a stock pot and set over medium high heat. When the oil is warmed, add the sausage and onion and sauté until the sausage is lightly browned and the onion is softened.

Add the beef stock, stewed tomatoes, beans, peas and carrots, tortellini, salts, pepper and Worcestershire sauce and bring to a boil, then reduce heat to medium and simmer for 10 minutes.

Remove from heat and serve; top with parmesan and arugula, if desired, before serving.
AT RIGHT: Got a surplus of tomatoes? This arugula salad is a delicious way to use them. 

Tomato Arugula Salad with Parmesan

3 cups fresh arugula

2 tsp avocado or olive oil

Pinch of Kosher salt

1 1/2 tsp fresh lemon juice

1 tsp red wine vinegar

1 cup fresh tomatoes, chopped

1/2 cup shaved parmesan cheese

Add the arugula, olive oil, salt, lemon juice and red wine vinegar to a bowl and toss well to coat the arugula. Let rest for about 5 minutes to season the arugula. 

Before serving, garnish with chopped tomatoes and parmesan cheese.
Homemade hot fudge sauce is decadent, and it’s simple to make. (janine gilbertson)

Dark Chocolate Hot Fudge

1 cup sugar

1 cup heavy cream

1 cup dark cocoa powder, such as Hershey’s Special Dark

1 stick butter

pinch of salt

Add all of the ingredients to a saucepan and set over medium high heat. Stir frequently as the butter melts, using a whisk to combine. 

Continue heating and whisking until the hot fudge is well combined and smooth, then remove from heat. 

Drizzle over ice cream to serve and store the rest in a lidded plastic container or Mason jar in the refrigerator.


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