RECIPE: Creamy Tortellini Soup

This is one of my most requested recipes. It's not low fat. Not at all.  But it IS delicious.  So you can splurge once in a while.  Creamy, warm and comforting...you'll love it. AND it's my kids' favorite soup, despite the generous amount of spinach.  Serve with crusty Italian bread and Parmesan crisps.

CREAMY TORTELLINI SOUP

Recipe by Emilie Ahern

Makes: 6-8 servings

INGREDIENTS

3 Tbsp. butter

2 bay leaves

1 c. diced onions

1/4 c. diced celery

4 cloves minced garlic

8 oz. sliced mushrooms

5 oz. frozen spinach, thawed and squeezed dry

½ tsp. poultry seasoning

1 tsp. each salt & pepper

2 (14 oz.) cans chicken broth

1 (8 oz) box dried tortellini (I recommend Barilla 3 Cheese Tortellini)

1/2 c. butter

1/2 c. flour

2 c. heavy cream

2 c. milk

8 basil leaves, chopped

DIRECTIONS

- In a large pot melt 3 Tb butter with bay leaves.

- Add onion and celery. Sauté for 5 minutes until soft.

- Add garlic, mushrooms, spinach (thawed and squeezed dry), poultry seasoning and salt & pepper. Sauté until mushroom are cooked.

- Add 2 cans chicken broth to pot. Bring to simmer. Simmer for 10 Minutes. Remove bay leaves.

- Add tortellini and simmer for 15 more minutes or until tortellini are al dente.

- In a medium pot melt 1/2 c butter. Add flour and whisk until combined. Cook 2 minutes.

- Add cream and milk to the butter and flour mixture, stirring continually until combined.

- Add mixture to the large pot and bring to boil. Remove from heat.

- Stir in chopped basil leaves and serve with Parmesan Crisps.

PARMESAN CRISPS

- Grate fresh parmesan cheese using the small holes of a standard box grater.

- Make six piles of parmesan by placing 2 Tbsp. grated parmesan mounds onto Silicone Baking Mat. Press down to make hockey puck shape. leave room for cheese to spread out.

- Bake at 400* for 4-6 minutes. Let cool on sheet 4 minutes.  Use a thin, offset, spatula to remove from pan and let cool completely.  Crisps should harden and keep their shape without bending.

Note: The crisps should be very light tan in color.  Over cooking will make them very bitter.