I made a soup tonight from bits and pieces and it turned out quite good. I had a tub of some leftover frozen squash and corn and lima beans in the freezer, which I incorporated. I had also frozen some leftover tortellini one night, thinking it would be good in soup. When I make chicken or turkey broth, I freeze 4 cup portions for soup. I used one of those also. From the pantry, I added a can of diced tomatoes, a diced onion, and a few cloves of garlic minced. From the fridge, I added an egg and some grated Parmesan. So here’s a great way to use up those leftover bits and pieces…
- 1 Tbs oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 -2 cups leftover frozen vegetables (or diced fresh carrots, celery, squash, etc.)
- 1 15 oz can diced tomatoes
- 1 cup leftover frozen tortellini (or just add some pasta or beans or cubed potato)
- 1 egg
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Heat the oil and sauté the onion and garlic a few minutes, until softened. Add the broth and vegetables. Bring to a simmer and stir in the pasta or tortellini. Cook until the pasta is done.
Whisk the egg in a small bowl, then drizzle into the soup stirring constantly. Add the cheese, salt and pepper, then serve.
Who else has creatively used some bits of leftovers? I love reading these ideas from you all when we get a thread going about this. Soup’s an easy one. Other favorites of ours include burritos, fried rice, and quiche.0