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Creamy CHICKEN VEGETABLE TORTELLINI SOUP
2-3 tsp. Kosher salt…………………………………......1 tsp. black pepper
About 1/2 lb. boneless, skinless chicken………….......4-5 cups water
12 oz. package cheese tortellini (I use fresh)
1 TB extra-virgin olive oil…………………………......1/4 cup (4 TB) butter
2-3 stalks of celery, diced………………………....…..1/2 white or yellow onion, diced
1/4 cup (YES!) garlic, crushed or minced…….…........1/2 cup flour
3 cups of milk (I use 2%, but you can use non-fat or whole milk ~ thickness of soup will vary according to the type of milk you use)
2-3 large carrots, peeled and thinly sliced………...…2 tsp. fresh parsley, chopped
1/2 tsp. dried sage leaves………………………….......1 tsp. dried thyme leaves
About 2-3 handfuls fresh spinach leaves (trim the stems off)
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Put the chicken into a large pot and cover with water (probably 4-5 cups); add about 2-3 tsp. Kosher salt and black pepper. Heat water to boil, then reduce to a simmer. Simmer for about 20-40 minutes, or until the chicken is cooked. Remove the chicken and shred it (or cut into small cubes). Reserve 3 cups of the chicken stock to use for this soup ~ keep any remaining stock in the refrigerator to use another day.
Prepare the tortellini according to directions listed on the package. (Note: Time it so that the tortellini is done about the same time that the soup is finished cooking).
In a large pot over medium heat, melt butter with the olive oil. Sauté the diced celery, onion, sliced carrots and garlic for 5-6 minutes (onions should be soft and translucent). (NOTE: if you're using a can of sliced carrots, add them later with the spinach). Whisk in the flour and cook for another 1-2 minutes (or until the flour is completely mixed in and starts to just barely darken in color). Stir in the milk and chicken broth.
Bring the soup to come to a boil (stirring occasionally, so nothing sticks to the bottom of the pot.) **
Stir in the chicken, carrots, tortellini, spinach, parsley, sage and thyme. (Taste and add a little more Kosher salt or pepper if needed.) '=
** If you want to prepare the soup ahead, you can HOLD it at this point ~ but don't add the spinach or tortellini until later ~ either remove from the heat now, or low-simmer until ready to finish the soup. If you're using fresh tortellini, reheat the soup to boil, then turn down to a simmer and add the tortellini and spinach. It should be hot and ready in about 3-4 minutes **
Turn burner down to simmer and heat for another couple of minutes until the spinach is wilted and everything is hot. Serve with crusty bread. Serves 4-6 (in theory ~ but my husband and I finished nearly the whole pot ourselves!)
NOTE: I normally use fresh carrots in this, and I know I bought carrots at the grocery store today, but they weren't in the bag when I got home. Luckily, I had a can of sliced carrots in the pantry to use! **