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.”
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:
- 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.
- 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.
- 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!”