Tortellini Sausage Soup- From 'Our Best Bites'

Tortellini Sausage Soup
Serves 6-8

3 links Italian Sausage
1 onion, diced
4 cloves garlic, pressed or minces
1 (14.5- ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 c. apple cider (DON"T leave this out!)
1/2 c. water
2 (15-ounce) cans chicken broth
1 cup sliced carrots
1 tsp. dried oregano
1 tsp. dried basil
2 Tablespoons dried parsley
 2 medium zucchini, shredded
1 (8-10- ounce) package cheese tortellini
Parmesan cheese

1. Remove the casings from link sausage. Use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. Crumble sausage into a large soup pot and begin cooking it over medium heat.
2. Add onion and garlic to the pot. Continue cooking until onion is translucent, the sausage is cooked, and your house smells like heaven. ;)
3. Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 15 minutes or so. Add tortellini and cook until tender. Serve with bread and freshly grated Parmesan cheese.

Cheesey Chicken Chowder

I got this recipe from Amy L and April H from church. It was a hit at my house!
3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 t. salt
1/4 t. pepper
In a large saucepan, bring chicken broth to a boil. Reduce heat and add vegetables and seasoning. Cover and simmer until tender. In another saucepan over med. low heat melt:

1/4 c. butter
add 1/3 c. flour and mix well.
Gradually add in 2 c. milk and cook until thickened over low heat.
Gradually add 2 c. grated cheddar cheese and stir until melted.
Add this to mixture to broth/veggie mixture along with
1 can of cream of chicken soup and
2 c. of diced cooked chicken.

Chicken Cream Cheese Soup

I found this recipe at sisterscafe.blogspot.com submitted by Brittany. It was fabulous and easy. I had everything on hand and was able to make it last minute!

1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Chunky Beef Vegetable Soup

3 c. veggie juice
2 c. hot water
1 lb. beef for stew, cut into 1 inch pieces
8 c. frozen mixed veggies
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 c. ketchup
3 Tbls. beef-flavored instant bouillon
1/2 tsp. pepper

Add all ingredients into a slow cooker crock pot. Stir gently. Place lid on and cook on LOW of 8-9 hours or HIGH for 4-5 hours or until beef is tender.

Cheddar Cheese Soup

Ingredients:
2 to 3 carrots - grated
1 onion - chopped
7 ribs celery - chopped
1 large bunch broccoli
3 quarts water
1/2 cup chicken bullion
1 pound butter - melted (Do not substitute)
2 cups flour
1 16 oz. jar Cheese Whiz

Directions:
Mix the flour and melted butter in a separate bowl, set aside.
In a large pot, cover vegetables with 3 quarts of water. Cook until tender over stove top. Add 2 more quarts of water. Bring to a boil. Add chicken bullion. Stir in the flour/butter paste. Add the Cheese Whiz. Simmer 15 minutes to 1 hour. Stir frequently because it sticks easily.

Butternut Squash Soup

2 large butternut squash, sliced in half and seeds removed
2 Tbsp. Butter
1 c. Chopped yellow onion
2 cloves garlic, minced
5 c. Chicken broth or stock
¼ tsp. salt
2 tsp. curry powder
1/8 tsp. pepper

Preheat oven to 400* F. Place squash pieces in a flat baking pan. Pour about 1 c. water around squash. Bake until soft, about 1 hour. Remove to a plate and cool. When cool enough to handle, scoop out pulp. Set aside.
In a large soup pot over medium heat, melt the butter. Add onion and garlic and sauté until soft, about 5 minutes. Add squash pulp and about 1 cup of broth to pot and mix well. Transfer to a food processor or blender in batches and process until smooth. Return to pan and add the remaining 4 cups broth and seasonings. Simmer, uncovered, until flavors are blended, about 20 minutes, stirring occasionally. Ladle into bowls and top with a dollop of sour cream and chopped chives.

Sausage Tortellini Soup

This is because I keep losing my copy and my mom keeps asking for it... so yummy, especially in the winter.

1 lb. mild Italian sausage
1 C chopped onion
2 cloves garlic
5 C beef broth (bouillon)
1 C water
2 C chopped tomatoes (28 oz. can)
1 C sliced carrots
1 1/2 C zucchini (Sliced)
1/2 tsp. basil
1/2 tsp oregano
1 8 oz can tomato sauce
2 C tortellini (8oz)
3 tsp parsley
Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.

Fiery Chicken Chili

This meal was a hit with Jeff and his best friend, so that means it makes the list for another dinner soon... also, this recipe courtesy of Rachel Ray Everyday.

2 tablespoons extra-virgin olive oil
2 onions, chopped (I used 1 1/2, cause Jeff isn't a big fan, and it was plenty for me)
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds skinless, boneless, chicken thighs, thinly sliced (I used chicken breast, it's what I had)
Two 28-ounce cans diced tomatoes with their juice
Three 15.5-ounce cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream... for serving. I also used salsa and Lime Tostitos

1. In a large heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, jntil the onion is softened and the spices are fragrant, about 7 minutes.
2. Stir in the chipotle and 1 tablespoon adobo sauce.
3. Add the chicken and cook stirring, until the meat begins to turn opaque, about 2 minutes.
4. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
5. Add more adobo sauce to taste. Serve with toppings above.

Tortellini Soup

small diced onion
2 garlic cloves
28 oz can crushed italian tomato
32 oz chicken broth
1/4 t pepper
1 can white kidney beans
9 oz tortellini
3/4 c shredded spinach
1 can artichoke hearts (quartered)

spray pot w/ pam, saute onion and pressed garlic
Add crushed tomato, chicken broth and pepper
Bring to a boil & simmer 15 minutes
Add beans, tortellini , spinach and artichoke hearts, cook 3 minutes
Serve with Parmesean Cheese

**This recipe does not have to be exact. You can add diced tomatoes or other beans. What ever you have on hand.

Taco Soup

1 pound ground beef
1 onion chopped
4 cups tomato juice (I use the whole big can from Safeway, then I have enough for leftovers)
1 can whole kernel corn (drained)
1 can kidney beans (drained)
1 (8 ounce) can tomato sauce
1 package taco seasoning
1 can diced tomatoes

In pan, over medium high heat, combine ground beef and onions. Saute until beef is cooked. Add other ingredients and heat through, but don't boil.

I serve it with Fritos Scoops (they don't get as soggy as tortilla chips), cheese and sour cream.

Tortilla Soup

1 medium onion
3 cloves garlic
2 tablespoons oil
2 cans stewed Mexican tomatoes
1 can Rotel tomato green chilies (or 1 can diced green chilies)
1 can tomato soup
1 teaspoon chili powder
1 teaspoon cumin
2-3 chicken bouillon cubes
1 beef bouillon cube
2 cups diced cooked chicken
1 can corn
4 ounces sour cream
Blue tortilla chips
cheddar cheese, grated

Saute onion and garlic in oil. Add stewed tomatoes, green chilies, tomato soup, chili powder, cumin, chicken and beef bouillon cubes, cooked chicken, corn and sour cream. Cook until hot. Serve with crumbled tortilla chips and cheese on top.

This soup is super tasty just as it is in the recipe, but I always throw the Mexican tomatoes, Rotel, garlic and onion in the food processor, then there are no big chunks for picky eaters.