SASKATOON — University of Saskatchewan (USask) Culinary Services Chef Aaron Luciano’s perfectly balanced tortellini in brodo with fennel, mushroom and black garlic stole the show at the 2025 Nutrien WinterShines YXE Chefs’ Soup Cook-Off.
Competing against some of the top chefs in Saskatoon, it was Luciano’s vision and execution on an all-vegetarian soup with many USask connections that took home the top prize, earning him the judge’s choice award in the Feb. 19 competition. The chantarelle and mascarpone stuffed tortellini in a fennel, mushroom and black garlic broth topped with a delicate chanterelle espuma delighted judges and guests alike at TCU place.
It was a win for Luciano as well as for the USask horticulture club, which helped provide some key ingredients for the winning recipe, including rhubarb and spinach.
“The horticulture club here at the university sent us some rhubarb over the summer and I was trying to preserve it,” said Luciano. “So, I ended up pickling the rhubarb and that’s what I garnished the soup with.”
Luciano finished the soup with the pickled rhubarb along with parmesan reggiano and fennel fronds.
Luciano celebrated 10 years at USask in January and is currently the junior sous chef in Culinary Services.
The cooking process and recipe development was a labour of love for Luciano, who handmade the tortellini by hand.
“It took me a couple days working on the pasta and the first batch of pasta that I did,” explained Luciano. “I definitely underestimated how much tortellini I would get out of one dough. I ended up making like 320 tortellini and altogether I did about 560 of the tortellini, so that was definitely a project in itself and was hard work, but it was definitely worth it.”
The tortellini were only one part of the equation for Luciano, as he had to come up with a strategy to make more than 400 cups of soup.
“I had to reduce that broth down to the soup, like super concentrated almost to a demi. With that one to make enough for the 400 individuals bowls, I had to start out with 160 litres of the stock, and I reduced it down to about 25 litres to really concentrate those flavours. It turned out super concentrated, looked really good, and it tasted amazing,” said Luciano.
Nutrien WinterShines is an annual celebration of Saskatoon’s winter season. Top chefs in Saskatoon take part in the cook-off each year.
Luciano’s win at this year’s competition highlights his skill and dedication, adding another achievement to his young culinary career. You can taste more of Luciano’s recipes at Marquis Culinary Centre.
— Submitted by USask Media Relations
