Serves 4 + leftovers
1 lb dried, cheese-filled tortelini + 6qt water to boil*
8 c chicken stock
16 oz boneless/skinless chicken, chopped (leftover roast turkey works really well, too)
1 strip of bacon, chopped
1 pt half & half
1 1/2 c dehydrated potato flakes
1/4 c chopped sun-dried tonatoes
2 bunches scallions, sliced w/ 4-5″ of green tops (about 1/2 – 2/3 c)
8 oz thin sliced carrots
10 oz chopped celery
6 oz minced red bell pepper
3 T butter
1 T EV olive oil
4 oz fresh baby spinach
1/4c fresh minced basil
4 cloves garlic, crushed
2 oz freshly shredded parmesan cheese
2 oz freshly shredded romano cheese
1 oz freshly grated asiago cheese
1 c low or full-fat ricotta
*If using fresh tortelini, use 1 1/2 pounds
- saute bacon until it begins to crisp, then add carrots, celery, and bell pepper in butter and olive oil until transluscent. Deglaze pot with chicken stock, and add chicken/turkey meat to the broth.
- Add remaining veggies and seasonings along with meat, garlic and basil, and bring to a boil.
- Cook, loosely covered 1 hr on a high simmer
- In a separate pan, boil 6 qts of water, add tortelini and simmer 7 minutes. Drain, and add pasta to the soup pot.
- Return the pot to a slow boil, and add half-and-half and spinach. Return to a very slow boil, then add potato flakes sufficient to slightly thicken the soup — and simmer on low for about 10 minutes.
- Add cheeses, and serve very hot with crusty toast.
This easily serves 4-6, and will probably have leftovers (it’s better leftover, with an additional package of tortellini added….)