Get this, Saveur (the big time food magazine) has recently started a wine subscription service, and let me not beat around the bush. This wine is dope. For summer they were doing a Petite Syrah and a Gewürztraminer, but don't fret. They are doing two different wines for the fall and they're going to blow your mind. I paired up the Petite Syrah with this super hearty Italian tortellini zupa!

To sign up, follow this link (- Saveur Selects Wine Club -) and just fill out the basic info. These are less than $20 a bottle but taste like a $60 bottle of wine. Oh, and heres a code to get 20% off your first order :)



3 tbsp. EVOO

2 tbsp. minced garlic

1 medium white onion, chopped

1 medium pumpkin, skinned & diced (guts removed)

4-5 chicken legs

2 cups of vegetable stock

4-5 ripe Roma tomatoes, chopped 

3-4 sprigs of fresh thyme

1 pound of fresh tortellini (not dried, if possible)

1 loaf of fresh Italian bread


1 bottle of Saveur Selects Petite Syrah Wine


1.     Put on a pot of salted water and start heating it up on medium heat, and preheat your oven to 400 degrees. Then, you want to get out another larger sauté pan for the rest of your ingredients.

2.     Put your EVOO, minced garlic and chopped white onion into your pan and let it sizzle baby.

3.     While that’s sizzling, take your chicken legs and seasons them with salt and pepper on an oven plate and throw them into the oven to get cooking while you work on the rest, like a pro.

4.     Throw in the diced pumpkin into your sauté pan and turn the heat up a little bit. You want them to crisp up on the outside so it adds some good ass texture to the final dish.

5.     Don’t forget about them chicken legs. If you have a thermometer, they should be around 155 degrees when you take them out. Otherwise, just cut one open a little bit and check for pinkness.

6.     Your salted water should be boiling by now. Put in the fresh tortellini and keep them moving; they have separation anxiety so don’t take an eye off of them for too long. You want to cook them for 4-5 minutes. You don’t want them to be all the way done yet. Trust me.

7.     Take your vegetable stock and pour it into your sauté pan to simmer with the rest of your veg. Keep the heat up relatively high though, you want it to reduce a bit.

8.     Drain off your tortellini and put them into the sauté pan to finish the cooking process. At this point you can also add in the Roma tomatoes and sprigs of thyme to get that really nice depth of flavor.

9.     Finish off the dish with some salt and pepper to bring seasoning up to par, and take your chicken out as well. They should for sure be done by now.

10. Plate up your tortellini’s into a nice hefty bowl and top it off with a big scoop of those veggies. I took a ladle and filled up the bowl a little more with broth as well, but that’s optional.

11. Take a chicken leg and some slices of Italian bread and pile that into the bowl too, why not.

Now, THE most important part of the recipe. Pop open a bottle of the Saveur Selects Petite Syrah and pour yourself a nice full glass. I’m telling you, this pairing is insane. They go incredibly well together. Enjoy it!

Also, there is this dope virtual party going on with a bunch of us food bloggies! There are a ton of recipes all dedicated to pumpkins and you need to check them out. Its quite literally the perfect vegetable for this season so get into it. Click on either of the two links below and check all of them out! 

CakeOverSteaks Post (she has all of the recipes listed in her post)


TwiggStudios Post (she also has them all, both sites are dope so check them both out!)