We had bought a large bag of Brussels sprouts and I had cooked up more that half of them for a meal, but still had the rest to use. I thought that soup sounded like a good direction to try and this is what I came up with.
I wanted to increase the surface area of the sprouts for browning, so I cut them up into smaller pieces. I also cut up an inch or so of ginger into small dice.
Add frozen cheese tortellinis into a pot and pour chicken broth (or vegetable if you want to go veggie) to cover with a little extra to leave room for the sprouts. Put that on to boil. By the time it gets there, the tortellini should be ready. Turn off the heat until the sprouts catch up.
Heat some oil in a metal skillet over medium heat. Toss in the ginger and give it a stir. Toss in the the sprouts. Cook until brown all over. Dump all of that in with the tortellini. Turn the heat back on under the soup. I deglazed the pot with a bit of white wine and then poured in some soy sauce and let that heat up. Add that into the soup too. It still seemed a bit weak, so I added a little bit of rice vinegar. I was pretty happy with the results.
