I thought weeknights were exhausting when my kids were little and barely doing any extra curricular activities aside from one dance class or soccer practice between Monday and Friday.  Well, that has certainly changed to being home just long enough to devour a meal that didn’t come out of a box or the pizza place down the street.  (I employ both of these dinner strategies, by the way, I just try not to make it a daily occurrence.) During these hectic fall days filled with Friday night football games, Halloween costumes and Thanksgiving preparations, it’s nice to know that there is a super simple and fast recipe to pull out for dinner that will please just about everyone at the table.  Who doesn’t like soft pasta filled with cheese, some bright vegetables warmed in flavorful chicken broth?  If you are at my house, I’m not asking, I’m just putting it on the table and serving it with crusty bread.  Yes, you can have seconds.  No, you may not watch T.V. before you do your homework.

Cheese Tortellini Soup

1 tablespoon butter

2 tablespoons olive oil

3 carrots, peeled and chopped

1 medium sized onio24  oz. tricilorn, diced

salt and pepper

1  8 oz. package mushrooms, sliced

2 tablespoons flour

6 cups chicken stock (room temperature or warmed, NOT cold!)

1 cup whole milk (warmed)

1 tablespoon Dijon mustard

3 teaspoons Worcestershire sauce

1 tablespoon cider vinegar

24  oz. tricolor cheese tortellini (frozen works great)

1 1/2 cups frozen peas

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh parsley

  Melt the butter with the olive oil in a large stockpot over medium heat.  Add the carrots and onions.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.  Allow to cook until the onions are completely softened.  Add the mushrooms.  Sprinkle the flour over the vegetables and stir to coat.  Cook mixture for 5 minutes.  Slowly, add the stock, one cup at a time, stirring to incorporate and prevent clumps of flour from forming.  Slowly add warmed milk.  Add the mustard, Worcestershire and vinegar.  Turn heat down and allow to simmer until broth is slightly thickened, about 5-10 minutes.  Add tortellini and and peas.  Heat soup until frozen items are warmed through.  Taste broth and add more salt and pepper, if needed.  Add fresh herbs just before serving.