Sausage Tortellini Soup

1 lb Italian sausage, browned and drained

1 c. coarsely chopped onion

2 garlic cloves, minced

6 c. beef broth

1/2 c. water

1 lg. can crushed tomatoes

1 med green pepper chopped

1 c. thinly sliced carrots or baby carrots sliced lengthwise

1/2 t. basil

1/2 t. oregano

1 (8 oz) can tomato sauce

1 1/2 c. sliced zucchini

1 (10 oz) pkg. cheese tortellini

-Brown sausage and drain.

- Sauté onions and garlic in sausage pan.

- Add all ingredients except zucchini and tortellini.

- Simmer until carrots have cooked some.

- Add zucchini and continue to simmer just until barely tender.

- In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup.

- Thin soup with more beef broth if you would like.

Makes 6-8 quarts: ten to twelve big servings. Sprinkle parmesan cheese on top. This tastes even better the next day!

My sister-in-law Alyssa made this soup for us this week. AMAZING!

Parmigiano Pumpkin Soup

This soup is pretty fantastic. I wanted to make this for my parents the last time they visited but there was a canned pumpkin shortage so they had to break into their food storage and bring a can with them. They were glad they did!

Parmigiano Pumpkin Soup (American Lifestyle Magazine, October 2009)
3 slices bacon, cut into thin strips
1 large onion, cut into 1/8” dice
3 cloves garlic, minced
1 can (about 28 ounces) 100% pure pumpkin
1 quart chicken broth
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
¼ teaspoon ground white pepper
½ cup cream (at least 10% fat)
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian parsley (flat-leaf)

Heat a large deep skillet over medium heat. Add the bacon and sauté until crisp and frizzled. Add the onion and sauté until tender. Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt and pepper and bring to a boil. Transfer to a 5- to 6- quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low. Stir in the cream and Parmesan, and heat through, about 5 minutes. Stir in the parsley and serve.

Chicken Tortilla Soup

I haven't made this in a couple of years but I remember it being really tasty and it is from my sister who has the best recipes so I am giving it a go and making it again this week. Makes a huge batch so it would be good for a party, bring to someone or it is a good one to freeze if your feeling stingy and want to stock up on freezer meals like I usually do.

1 medium onion
3 garlic cloves minced
2 Tablespoons oil
2 lbs. chicken
1 28 oz can diced tomatoes
1 10 oz can Ro-tel tomatoes w/ green chilies
4 cups chicken stock (broth is fine as well)
2 cups beef stock
1 can tomato soup
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
tobasco to taste

In large saucepan, cook onions and garlic in the oil until soft.
Add next 8 ingredients and bring to a boil.
Lower heat and simmer for 50 mins.
Remove chicken and shred or cut up. Return chicken to pan.
Adjust seasonings and serve soup with condiments:
-shredded jack or cheddar cheese
-sour cream
-chopped green onions
-fresh cilantro
-tortilla chips or strips

Toscana Soup

5 1/2 cups chicken broth
1/2 cup cream
2 medium russet potatoes
1/2 cup onion chopped
4 cups chopped kale or spinach
1 lb spicy Italian sausage (it calls for the links but I like the spicy ground sausage better in this soup)
1/4 tsp crushed red pepper flakes

Combine the broth and cream in a saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to soup.
Saute the sausage in a separate pan until cooked through. Add the sausage and kale/spinach to soup. Add spices and let soup simmer for 1 1/2 to 2 hours.



*My mom made this soup for us when she was in town and we loved it. Leslie mentioned that Camie makes a really good version of this soup and hers has lentils in it instead of the potatoes. Let's get that one up as well, pronto!

Cheesy Potato Soup

This recipe is only for two servings. I think it's definitely worth making more, so double, triple etc. as you like. I really enjoy dipping wheat bread in this soup.

2 tablespoons onion
1 1/2 tablespoons butter
1/2 teaspoon salt
3 tablespoons flour
1 cup milk
1/2 cup chicken broth
1 cup pre-cooked potatoes
1/4 cup shredded cheese
1 chopped par-boiled carrot
1/2 cup of frozen sweet corn
1 tablespoon bacon bits (1 strip cooked)

Saute onion in butter until tender. Stir in flour and salt. Remove from heat. Gradually add in milk; cook and stir over medium heat until thick. Add remaining ingredients. Stir over low heat until warmed through. (of course you can add or subtract any vegetables in this soup. For a less thick soup just add a bit more broth; I usually do this when reheating.)

Taco Soup

Okay there are TONS of variations of this recipe so feel free to give/take from this to suite your own taste buds.

1 lb ground beef
1 can black beans, drained and rinsed
1 can corn
1 can kidney beans
1 LARGE can of crushed tomatoes
1 package of taco seasoning

I always drain and rinse the beans. Sometimes I drain the corn, sometimes I don't. I then add chicken broth and/or chili to taste. The broth helps to thin it out - the chili helps with taste. Lots of people add an onion, I don't. I have added chilies though.

Of course you serve with tortilla chips, cheese, sour cream and avocado. Delish.

Manly Man's Chili

• 2 Tablespoons corn oil
• 1 large onion
• 4 cloves of garlic, minced
• 1 1/2 pounds ground sirloin
• Montreal steak seasoning
• 1/2 bottle beer (6 oz) (I substitute beef broth)
• 14 oz beef broth
• 6 oz tomato paste
• 1 1/2 Tablespoons chili powder
• 2 oz smoky bbq sauce
• 2 oz hot sauce (3 Tablespoons)
• 6 oz cheddar cheese

- Heat oil, saute onion and garlic 3-5 minutes

- Add beef and brown

- Season, add beer and reduce by half

- Stir in broth, paste, chili powder, cumin, bbq sauce, hot sauce

- Simmer 10 minutes

- Top with cheese and tortilla chips

(Thanks to my friend Amber for this great recipe)