Summer Comfort Food

We all have our favorite comfort foods. I really enjoy pasta, and my childhood comfort food would have to be those little stuffed tortellini, just covered in gobs of butter with salt and pepper. It really takes me back. But have you ever noticed how those favorite foods are sometimes the ones that give us the most trouble? Why do we crave them so much? Now, if you have a genuine food allergy, it's not a good idea to test your system with no-no foods, but if it's a food sensitivity, you can sometimes take a hit without having horrible after-effects. Just know when to say when. Here are some times when it may be okay to indulge those cravings in moderation:

• Your stress levels are under control
• You're getting enough sleep regularly
• Your emotions are stable
• You're not sick, hurt, or recovering from an illness
  

You may think, what does all that have to do with a couple pieces of pasta? It's surprising how food sensitivities can manifest. Wheat and I don't really get along, but my only symptom of this sensitivity is an overall irritable disposition and general crankiness. It took me years to recognize that these feelings were brought on by my food choices. But when I know it's okay to splurge, I try to do so in a moderate, healthy, and of course tasty way. Enter Summer Vegetable Soup with Tortellini. Just a few little pasta pieces floating in a savory broth with piles of veggies and fresh herbs. Ahhhhh....now that is delicious indulgence!

Summer Vegetable Soup with Tortellini
Serves 4
45 minutes start to finish

1 tsp. olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
4 cups chicken or vegetable stock
2 cups water
1 cup dried tortellini pasta
1 cup frozen peas
2 cups greens (swiss chard, spinach, kale) chopped
dash of red pepper flakes
2 Tbsp fresh parsley, minced
1 Tbsp fresh thyme, minced
1/2 tsp salt, or to taste

1. Heat oil in a large saucepan over medium-high heat. Add the chopped onion and carrot and saute for about 5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the chicken or veggie stock and water and bring to a boil.
2. Stir in the pasta and reduce heat to a simmer. Cook for about 10 minutes, or as the package directs.
3. Stir in the frozen peas, chopped greens, and seasonings and stir until greens are just wilted. Add salt to taste and enjoy.