Turkey & Tortellini Soup

This is a recipe I came up with to use the left over turkey from Thanksgiving. You can certainly substitute cooked chicken for the turkey. I wanted to try and keep it "lower calorie" than a cream based soup so obviously I couldn't use Half & Half or Heavy Whipping Cream, but I wanted a soup with a little more than a "broth" type consistency so I opted to make a blonde roux and it worked perfectly. Update 1/1/07: I made this soup today but decided to add 2 packages of dry ranch salad dressing mix just to see how it would turn out. I really like the extra flavor it adds and will make it this way from now on.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 3  medium onions, chopped
• 7  stalks celery, sliced down the middle lengthwise and then diced in 1/2-inch pieces
• 1 (8 ounce) package  sliced mushrooms
• 3  cups carrots, sliced 1/4-inch thick
• 1  tablespoon  minced garlic
• 3⁄4 teaspoon dried basil
• 3⁄4 teaspoon dried oregano
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon ground cayenne pepper
• 2 (49 1/2ounce) cans chicken broth
• 1  cup dry white wine
• 2  ounces  dry ranch dressing mix (2-1 Ounce Packages)
• 4  tablespoons butter
• 4  tablespoons flour
• 5  cups  cooked turkey, chopped
• 1 (19 ounce) package  frozen cheese tortellini

Directions

1. In a large heavy stockpot heat olive oil over medium heat.
2. Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
3. Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
4. In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
5. Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
6. Remove roux from fire and slowly stir into broth/vegetable mixture.
7. Cover stockpot and simmer for 30 minutes.
8. Add cooked turky & tortellini and simmer covered for 5 minutes.