Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!
I’m about one month into TikTok, and I find it both confusing and exciting. I had a video about my engagement and meeting Jason Segel go viral, and 99.9% of people were stoked I met him, while a sprinkling of young men were upset that I had an attraction to someone else who wasn’t my fiancé. All the food videos I spend hours on flop, while my silly videos of ugly food and jokes I make get 10x the views. And you know what? I’m not mad! It’s fun to have somewhere where I can showcase my sense of humor, and I’m going to have fun and lean into it. You can follow me here!
Last week I wrote about fall, and how I always dread it but end up loving it the most because I feel a sense of togetherness when the sun goes down and people want to socialize. I’m really feeling it this week, as Grant and I have packed social schedule, and it’s really putting me in an upbeat mood. Interestingly enough, it has also made me more productive, which is great because I had been feeling so uninspired the last month, and now I have too many recipe ideas and not enough time for all of them!
I’m working on a slew of Thanksgiving recipes this week, and I also have some Hannaukah food in mind too ;). STAY TUNED!
Everyone went nuts over Carolina Gelen’s tomato soup last year, and I pulled inspo from her soup and the ingredients of penne alla vodka to make this delicious tortellini soup! The base of the soup can easily be made dairy-free by omitting the butter. If you do want to make the dish fully vegan, you just have to find a vegan tortellini brand, since most are made with cheese! I made this soup pretty thick, but you can adjust as needed by adding more veggie broth or pasta water!
Tortellini alla Vodka Soup
Ingredients (serves 2-3)
2 pints cherry tomatoes
3 large shallots, cut into chunks
1 head garlic, excess paper removed, and top sliced off so the heads are exposed
1/4 tsp crushed red pepper
9 oz tortellini
1/2 cup coconut milk
1/2 to 1 cup veggie broth or reserved pasta water from tortellini (plus more if you want your soup thinner)
1 tbsp butter (omit if vegan)
2 oz vodka (can also use white wine)
1. Preheat oven to 400 F. Drizzle a large baking dish with olive oil, and add the tomatoes, shallots, and garlic. Drizzle with more olive oil, and sprinkle on the crushed red pepper along with a pinch of salt and pepper. Bake for 30 minutes.
2. While the tomatoes are baking, prepare your tortellini according to package. Be sure to reserve some pasta water if you are using (I would reserve at least 1 cup, and don’t forget to salt your water!). When the tortellini is ready, set aside until the soup base is ready.
3. Once the tomatoes, shallots, and garlic are done roasting, add them to a blender or food processor along with the coconut milk and either the pasta water or veggie broth. I would start with 1/2 cup of broth/water, and add 1/2 cup as needed. If you are just using the pasta water, I would also add some more salt during this step. Blend until mixture is smooth.
4. Transfer the mixture to a medium/large pot, and bring to a soft boil. Mix in the butter and the vodka, and simmer for a few minutes so the alcohol cooks off. If the sauce gets too thick during this time, you can add more broth/pasta water, but I prefer the soup a little bit thick, so don’t overdo it. Taste, and season if needed. Lower the heat, mix in the tortellini, and serve with more crushed red pepper, oregano, or fresh or basil, if desired.
IN CASE YOU MISSED IT!
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