SOFA & Chicken Tortellini Soup

We're still thinking about this past weekend's feasting in Chicago -- gastronomically and visually -- and if the tightness of our jeans is any indicator (yes, still), it was an unequivocal success.

SOFA, the acronym for Sculptural Objects Functional Art + Design, celebrated its 20th year of bringing hundreds of the world's most talented artists in glass, ceramics, mixed media, metalwork, textiles and beyond to Chicago for a weekend of visual gluttony for the art lover. It's an art show I look forward to attending for months, and it was a treat to share again with my parents and the hub (his first!).

A few of my favorites this year:

Speaking of gluttony, we blew into the Windy City just barely in time for dinner last Friday night -- and boy was it worth driving for six hours sans pit stops. Naha is situated on North Clark Street across from Rick Bayless's famed Frontera Grill and Topolobampo, but it by no means sits in Rick's shadow.

The highlight of the meal was undoubtedly the "French Kiss Oysters," fresh off the boat from New Brunswick and adorned with a Chardonnay Vinegar Sorbet, Ham Gelee, Pink Peppercorns and Bronzed Fennel, and bordered on otherworldly paired with bubbly. I was too hungry to take a picture. Ry was equally pleased with his starter, the Gnocchi with Braised Oxtails and Chorizo, “Melted” Sofia Goats' Milk Cheese, garnished with a quail egg. A beautiful preparation of skate wing and appropriately fall-ish sundae of sweet potato ice cream with toasted marshmallow "fluff" and "pecan sandies" rounded out one of the best restaurant meals I'd had since leaving Houston.

ACADIA was Saturday evening's culinary thrill ride, recently awarded their first Michelin star, and is perhaps ambitious enough to one day be mentioned in the same breath as Alinea, the only three star Michelin in Chicago, and another personal favorite, L20, with their two. The decor is sleek, allowing their exceptional plating to be even more stunningly beautiful against the understated surroundings. The flavors were spot on and clever, at times even bordering on brilliant, but the portions were petite and I was ready to tuck into a burger later that evening. All things considered, I'd gladly visit again.

For better or worse, it's back to reality in the great, soon to be white north. This chicken tortellini soup was a much requested hit growing up -- the browned chicken legs and thighs add richness, the stuffed pasta makes it just naughty enough, and the tomato, herbs, and spinach nudges us gently back in the right direction.

A steaming bowl pairs beautifully with crusty bread, a leafy salad, and cholesterol med-- er, a tall pour of red wine. :)

CHICKEN TORTELLINI SOUP
Serves 6 or so

Ingredients:

4 chicken legs and 4 chicken thighs, about 2 1/4 lbs. (Confession: I love the legs in this recipe, so opted for two 5-pack packages of legs this time around)
2 TBS. olive oil
2 medium onions, slivered (use a mandolin for 1/8" half-moons)
1 stalk celery, thinly sliced
2 medium carrots, diced
2 large cloves garlic (at least), minced
1/4 to 1/2 c. white wine, OR chicken broth for deglazing veggies
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried sage
1 28-ounce can whole tomatoes
2 c. homemade chicken stock, OR 1 14-ounce can of chicken broth (NOTE: I prefer a little thinner soup, so usually add an extra 1/2 to 1 c. broth)
1 c. dry red white
1 8-ounce can tomato sauce
1 package of cheese tortellini, fresh or frozen
3 c. fresh spinach or chard, tough stems discarded, leaves thinly sliced
Parmesan rind (optional)
Garnish with freshly grated Parm, and red pepper flakes for a little heat

Directions:

In a 5-quart Dutch oven or large, heavy-bottomed pot, heat olive oil over medium heat. Add chicken pieces, about half at a time, and brown on all sides, removing the pieces to a large plate as they brown.

Pour off all but two tablespoons of the drippings, and add onion, celery and carrots. Cook, stirring often, until softened but not brown, about 10 minutes. If you notice the veggies cooking too quickly or sticking to the bottom of the pan, deglaze with 1/4 to 1/2 c. broth or white wine. Stir in garlic and saute for an additional minute.

Return the chicken to the pan and sprinkle with the basil, oregano, thyme and sage. Add the tomatoes and their juices, crushing them with your hands before adding to the pot, then add the broth, wine, and tomato sauce. If using a Parmesan rind, add it now. Stir well to combine.

Bring the soup to a boil, cover, and reduce heat to a simmer until the chicken is tender and the broth flavorful, 60 to 75 minutes.

Meanwhile, cook the tortellini in boiling salted water according to the package's instructions. (NOTE: We always have leftovers, so I cook the tortellini al dente and fold it into the soup when I'm packing the leftovers to go into the fridge). Rinse with cool water, drain and reserve.

After 75 minutes, remove the Parmesan rind and stir the slivered chard or spinach into the hot soup. Taste, and season with salt and pepper as needed.

Add desired amount of tortellini to shallow, wide bowls and ladle over with the soup, stacking a chicken leg(s) or thigh(s) in the center of the bowl. Garnish with freshly grated Parmesan and red pepper flakes as desired. (I've also finished the dish with a drizzle of balsamic to much success).

LEFTOVERS? If you have leftovers, let soup cool and remove chicken, discarding the bones and adding the meat back into the soup. Fold in the tortellini. This reheats beautifully and will keep in the fridge for up to three days, or in the freezer for up to four months.

Sprinkles and New Glarus -- the ultimate post-Chicago dessert combination. :)

Our faves: Red Velvet, Carrot Cake, Chocolate with Coconut, Vanilla, Pumpkin, and Salty Caramel.