Al Dente pasta is on my mind. Here’s why…
Just recently I heard an explanation for why Italians prefer cooking their pasta al dente. Of course, it preserves the pasta shape, allowing it to hold sauce better. Additionally, AL dente pasta has a lower glycemic index than overcooked pasta. This means it breaks down more slowly in your digestive system, preventing rapid blood sugar spikes and keeping you feeling full for longer. For my Quick Tortellini Zucchini Soup, I prefer to cook the tortellini separately before I simmer the remaining soup ingredients and add the al dente tortellini just before serving.
Quick Tortellini Zucchini Soup
Makes 4 servings
8 ounces refrigerated tortellini or shelf-stable Barilla 3 Cheese Tortellini, cooked al dente, according to package directions in boiling salted water, drained and reserved
1 tablespoon olive oil
6-8 ounces ground Italian sausage
1 medium onion, chopped
3 cloves fresh garlic, minced
2-2 1/2 cups diced zucchini (about 2 small)
2 teaspoons dried Italian seasoning
2 sprigs fresh rosemary (about 3″ each)
3-4 cups chicken both* (from Better Than Bouillon)
1 (14.5) ounces can diced tomatoes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh basil
Freshly grated Parmigiano Reggiano (or in a hurry? last resort? shelf stable grated Parm)
Heat olive oil over medium high heat in a large soup pot. Sauté Italian sausage till no longer pink.
Turn heat to medium. Stir in onion and garlic. Sauté until transparent. Add zucchini, Sprinkle in the Italian seasoning, pinching to wake up essential oils. Add rosemary.
Let sauté several minutes until some zucchini edges are browning. Pour in the chicken broth and tomatoes.
Simmer for about 20 minutes or until zucchini is tender. Stir in cooked tortellini and fresh basil. Add salt and pepper to taste. Serve with freshly grated cheese and a loaf of Italian crust bread,
*If you prefer a more liquidy soup, rather than thicker, use the 4 cup measure.
Substitutions: Instead of meat, add drained and rinsed cannellini beans.