This is my fastest, simplest marinara– and so much better than store-bought. It is a real treasure, because it is luscious and slow-simmered, but can still be on the table in half an hour. I know that sounds like a contradiction, but the truth is that “slow” doesn’t have to mean “all day.” Generally, flavors can meld with a good 20-25 minute simmer after bringing the sauce to a full boil. I had the chance to test this theory several months ago when I suddenly got a call that friends were coming to dinner– and would be at the Small Table in 45 minutes. Yikes!!
I saw this soup on the cover of a magazine at the grocery store last year, and it was just screaming “Spring!” to me. Simple enough to re-create, I thought, and I was definitely not disappointed. This soup is fast, fast, fast and easy. Perfect for a busy weeknight when you wish the weather weren’t so chilly. I rely on pre-made chicken broth, tortellini and organic turkey meatballs to speed things up, but if you love to make any of those items from scratch, I will certainly not stand in your way. A homemade meatball would be a stellar addition to this soup.