Winter has arrived!!!
Goodness we have had some VERY Wintery weather this past weekend!
Pray everyone had a wonderful Christmas season! We have 2 more Christmas get togethers with weekend due to the weather and road conditions ourselves! Can you believe it is supposed to be up to 60° Sunday, New Years day??? What a difference a week makes here in Kentucky :) lol
We have a bunch of new products coming to the floor this week as we transition from Christmas to Winter/Valentine's Day!! Don't forget to join us for our Winter Wonderland Event Thurs. Jan. 19th and Fri. Jan. 20th 10-5 & Sat. Jan 21st 10-3!!!
It's Soup Season at Troutt Old Time General Store, so be watching for our posts on Facebook and Instagram for when we make our homemade soups!!! Keep in mind that all our soups, sandwiches and desserts are made fresh every morning and are ready for you to grab and take with you for a great lunch or supper!!!
Want to make your own??? Well we have a perfect option of grabbing our in-house homemade soup mixes! Take home a delicious dinner today!
Speaking of delicious soups here is this weeks recipe for you to try!!
Creamy Tortellini Soup (30 Minutes!) Image below!
Ingredients: 1 small yellow onion
4 garlic cloves
2 tablespoons olive oil
28-ounce fire roasted crushed tomatoes
1 tablespoon tomato paste
4 cups vegetable broth
1 teaspoon each dried oregano and dried basil
1 teaspoon kosher salt, plus more to taste
4 cups baby spinach (or chopped standard spinach), packed
1 handful fresh basil leaves (about 6 to 8 large leaves)
½ cup heavy cream (or half and half or whole milk)*
½ cup grated Parmesan cheese
12 to 16 ounces frozen or refrigerated tortellini, any flavor
Instructions: Dice the onion and mince the garlic.
In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more.
Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes.
Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired.
Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, make the soup without the tortellini; then heat it up and cook the pasta right before serving.
Well time to sign off for this weeks blog. Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, New Year blessings from our house to yours!!
PS don't forget to join our new text list!! You won't want to miss out!!
TEXT Happy New Year! to 270-479-0084