This month, we are bringing you some food favorites of our own Garry Rutledge!

Garry is a member of Saxon’s Wealth Management team after having joined Saxon in 2006. He serves as a partner and CIO with over 30 years of experience in the financial planning industry.

When it comes to eating out with the family, he enjoys a good steak and Texas Roadhouse is his place to get it. “The atmosphere is lively and the food is always excellent. I like the bone-in ribeye cooked medium-rare with the sweet potato.”

Need directions?

At home, he enjoys his wife’s Tortellini Soup, “because it’s always a good time to have soup, no matter what the weather. The other reason is that there is enough for leftovers.”

Here’s what you’ll need:

  • 3 tablespoons butter or margarine
  • 2 garlic cloves, finely chopped
  • 2 medium celery stalks, chopped (1 cup)
  • 1 medium carrot, chopped (1/2 cup)
  • 1 small onion, chopped (1/4 cup)
  • 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
  • 4 cups water
  • 2 packages (9 oz each) dried chesse-filled tortellini
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1 teaspoon freshly grated whole nutmeg
  • freshly grated Parmesan cheese


Here’s how you do it:

  1. Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.
  2. Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  3. Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.


Sounds like a great dish Garry! Tell your wife we said “thank you!”