Spinach Tortellini Soup

Here's a new recipe--simple and delicious!

2-3 oz. bacon, diced
1 medium onion, finely chopped
3 cloves garlic, minced
48 oz. low sodium chicken broth
2 tsp. Italian seasoning
18 oz. frozen cheese tortellini
1 can (28 oz.) crushed tomatoes in puree
8 oz. fresh spinach, stemmed and chopped
salt and pepper to taste
about 1 c. fresh grated Parmesan cheese

Cook bacon in a soup kettle over medium heat until crisp. Add onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to boil; simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 minutes longer. Add spinach; cook until spinach is wilted, about 3 minutes. Salt and pepper to taste. Garnish each bowl with cheese.

Broccoli Cheese Soup (and Variations)

Winter is "soup time"! These are recipes from my cookbook. Enjoy!

about 2 # fresh broccoli crowns, cut into florets
3 carrots, peeled cut into chunks
2 c. water
2 chicken bullion cubes, or “Better than Bouillon” equivalent
Cook in a large covered pot until vegetables are tender.
Mash a little with a potato masher.

While vegetables are cooking, make a white sauce:
1/2 c. real butter
1/2 c. flour
4 c. milk
1 pound Velveeta-type cheese, cut into chunks
additional 1 ½ c. milk

Melt butter in sauce pan. Stir in flour until smooth. Gradually add milk, stirring constantly until thick. Cook for 1 minute. Remove from heat, add cheese. Stir to melt. Add to the cooked vegetables along with the additional 1 ½ c. milk. Salt and pepper to taste. Serves 8


CAULIFLOWER CHEESE SOUP

Substitute 2 small heads of cauliflower cut into florets for the broccoli. Add 3 T. chopped fresh parsley. Serves 6-8


CREAM OF CAULIFLOWER SOUP

Make the Cauliflower Cheese Soup, but omit the cheese and the additional 1 ½ c. milk. Add 3 T. chopped fresh parsley. Serves 6


CREAM OF POTATO SOUP

8 medium peeled, quartered potatoes
2 carrots, peeled and cut into chunks
2-3 celery ribs, diced
½ c. chopped onion
3 T. chopped fresh parsley

2 c. cooked ham or 6 strips of bacon cooked and crumbled, optional

In a large soup kettle, cover veggies with just enough water to cover them and cook till soft. Mash lightly. Make ½ recipe white sauce, omitting cheese and additional milk. Add to cooked veggies. Cooked ham or bacon can be added, if desired. Salt and pepper to taste. Serves 6

Always start out with a larger pot than what you think you need.—Julia Child

Sausage Corn Chowder

Enjoy this hearty chowder with a loaf of crusty bread on a cold day.

1/2 pound pork sausage

1/4 c. chopped onion

1/4 c. chopped celery

4 c. water

5-6 red potatoes, unpeeled, cut into 1/2" cubes

3 tsp. Better than Bouillon* chicken flavor or 3 bouillon cubes

1 c. frozen corn

1 can (15 oz.) cream-style corn

3 T. butter

1/4 c. flour

1/8 tsp. pepper

1 1/2 c. milk

In a large saucepan, cook sausage, onion and celery over medium heat; drain

Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute. Stir into the sausage mixture.

Serves 4

*Look for "Better than Bouillon" in the soup aisle of the grocery store. It has a better flavor and fewer "chemicals" than regular bouillon cubes.