i hope everyone had a great thanksgiving. did you eat a lot of turk? if you're anything like my father, you have pounds and pounds and pounds of it left over. he cooks two turkeys. one the day before thanksgiving - specifically for sandwiches and leftovers - and one the day of to be served with dinner. earlier this week he told me he cut way back and only cooked 35 pounds of turkey instead of the 44 he cooked last year. 35 pounds of turkey for 12 adults. needless to say i never went hungry growing up.
so if you - like my dad - have pounds of turkey left over and are already getting sick of turkey sandwiches, i suggest this soup. it's painless to whip up, transforms turkey into something different, you probably have leftover carrots and celery from your thanksgiving feast anyway. and if you don't have spinach or mushrooms hanging out, then omit them. no big deal. don't have fresh tortellini? substitute egg noodles or broken spaghetti.
chicken & tortellini soup
45 minutes, serves 6-8
3 tablespoons unsalted butter
1 cup diced celery
1 cup diced carrot
12 ounces mushrooms, sliced
1/2 cup all purpose flour
12 cups chicken stock
12-16 ounces fresh tortellini, whatever flavor you like (i used cheese)
6 ounces (about 8 cups) fresh spinach
2 cups cooked chicken, diced
1 cup heavy cream or half & half (optional)
about 2 tablespoons dry sherry
- melt the butter in a large stockpot over medium heat. add the celery, carrot, and mushrooms and saute until soft and most of the liquid has been cooked out.
- sprinkle the flour over the vegetables. stir constantly until the flour is lightly browned, about three minutes.
- while stirring, slowly add the chicken stock. bring the soup up to a boil, add the tortellini, and cook for one minute less than the directions on the package.
- turn off the heat, add the chicken and spinach, and season with salt and pepper. add the cream or half & half, if using. mix in one tablespoon of the sherry & taste the soup. add another tablespoon if you prefer. serve with crusty bread.