OK, I’m behind, big time. I have a menu laid out, but I’m struggling to get the décor the way I want it before Thanksgiving. There are just not enough hours in the day. I still have lots of decorating to do after Thanksgiving this year. It will get done, but not at the speed I had in mind.
This week I decided to share one of my ultimate scratch soups. This one has honored me with many accolades from friends and family. It’s what I’m serving this year for Thanksgiving eve. A platter of cheese & fruit and a lovely soup, a perfect match as we kick off the season.
If you don’t happen to have any spinach, I’m guessing that a few collard greens would partner well. Remember not to use the center seam on the greens, only the leaf portion. Usually I bring lots of changes to the table on my recipes, but on this one I truly stick to the recipe, as it was originally written.
I’ve dabbled in a Christmas present here and there, but I’m a long ways from being started on that portion of Christmas prep. I’m sure it too will fall into place, in time. Maybe if I start a few ‘lists’ it will make me feel a little better! If I sound a little dumbstruck, I am, feels like I am miles behind. One great accomplishment last week was getting the carpet in the bedroom cleaned. That was a real nice feeling. Now if I can only get my husband inspired to put the holiday reindeer, in the front yard.
The Lifetime & Hallmark channels are also a good place to go if you need a little push in your holiday spirit. I can’t help but think about my friend, Sharon, at this time of the year. She loved Christmas and was decked and ready to go by the 2nd week of November. Her home looked like a showplace, you didn’t want to leave it was so beautiful. As I scavenge through the basement this week I thought about her and how much I miss her presence. She was a true inspiration to so many people. Much of my Christmas décor has her stamp on it.
It is a time for lots of reflections and good memories of seasons past. However it’s also a great time to create ‘new’ memories and traditions. Grab a little inspiration, nothing will get done if we just talk about it, right?
Happy Thanksgiving, 2022. Simply yours, The Covered Dish.
Creamy Tortellini Soup
1 pound Petit Jean Pork Sausage or Italian Sausage
1 cup finely diced celery
1 cup finely diced carrot
1 cup finely diced sweet onion
4-6 garlic cloves, pressed
1/2 teaspoon salt
2 teaspoons ground black pepper
3 teaspoons Italian seasoning
10 cups chicken stock*
1 (19 oz.) package 3-cheese Tortellini
1 can (14-16ozs.) petite tomatoes
7 tablespoons flour
3 cups heavy cream
4-5 ounces small pieces of spinach leaves, stems removed
In a large skillet begin cooking the sausage, about midway push meat to the side of the skillet and bring in the celery, carrot and sweet onion. Continue cooking until vegetables are tender and meat is cooked and well crumbled. You are desiring to sweeten the vegetables not caramelized. Add fresh garlic and then remove from the heat. Sprinkle the salt, black pepper and Italian seasoning over the meat mixture.
In a large stockpot heat the chicken stock to a boil. Lower heat and add tortellini. When the tortellini raises to the top the cooking process is done. Combine the first mixture of meat, vegetables and spices to the stock and tortellini. Stir in the can of petite tomatoes.
In a separate measuring cup whisk together the flour and heavy cream until smooth. Add to the soup to lightly thicken. Lastly add the spinach. If you prefer less spinach you can certainly employ a smaller amount.
This recipe will easily serve 10-12 persons.
*Commercial stock was used in the original recipe. This means salt was in the stock.
