Tortellini Soup

or as we call it Tortellini Zuppa.

This is a family favorite in the Fall and Winter. I like to freeze the left overs in small individual containers. It's a very easy and fast.

Tortellini Soup
from Woman's Day Magazine 4 March 2003

Serves 4 as a main dish
Active: 15 minutes
Total Time: 30 minutes

Sprinkle the soup with finely shredded Parmesan cheese and accompany with crusty Italian bread.

1 Tbsp olive oil
2 medium ribs celery, diced
1 medium carrot, diced
1 medium onion, diced
4 cloves garlic, finely chopped
3 cans (14 oz each) fat-free- chicken broth
1 pkg (9 oz) refrigerated tortellini (I like to Italian Sausage, but the 3 cheese is good too.)
1 can (15 oz) cannellini beans, rinsed
1 bag (6 oz) fresh baby spinach
1/2 to 1 tsp nutmeg
1/2 tsp pepper

Heat oil in a 4-qt saucepan over medium-low heat. Stir in celery, carrot, onion and garlic. Saute until soft. Add broth and 2 cups water.

Bring to a boil; stir in tortellini and simmer as package directs. Stir in remaining ingredients; heat through.

Buon Appetito!

Broccoli Soup

Here is a very great sounding recipe from my cousin and fellow BMCC member. I think it would be good on a cold winter's day.

Okay after watching an episode of kitchen nightmares in which Chef Ramsey is trying to teach someone how to make proper broccoli soup I decided to give it a try...and the whole family loves it.

 

I take two bunches of organic broccoli

3 or 4 stalks of celery (organic always if you can find it)

one onion

 

Chop it all up...wash and boil in enough water to cover until soft.

Drain but make sure to save the liquid.

Puree veggies in a food processor or blender adding back some of the liquid to get a good soup consistency.

Season to taste with salt and garnish with a bit of shredded cheese on top.

We also like oyster crackers with it too....yum!

 

Slow-Cooker Minestrone

I am pretty new with slow-cooker meals, but I can tell you I LOVE them! Cooking for a busy family doesn't get much easier than the slow-cooker (crock pot). If you don't have a slow-cooker and you work full time, my suggestion would be to get one with a timer. It might be more expensive, but they must have one on the market that you can set what time you want it to start cooking. I love mine, but I really have to be home to set it. I have found that most recipes only cook for 5 hours or so. This is not going to work if you leave your house in the morning at 7am and don't get home until 6pm. Unless I'm missing something.

Here is a great winter soup. Serve with some good french bread. It also freezes very well, so you don't have to worry about all those left overs. Save them for a night when you don't have dinner planned and don't feel like cooking. It's great to have something to pull out of the freezer!

Slow-Cooker Minestrone
from "Fix-It and Forget-It Cookbook" by Dawn J. Ranch and Phyllis Pellman Good

3 cups water
1 1/2 lbs stewing meat, cut into bite-sized pieces
1 medium onion, diced
4 carrots, diced
14.5 oz can tomatoes
2 tsp salt
10 oz pkg frozen mixed vegetables, or your choice of frozen vegetables
1 Tbsp dried basil
1/2 cup dry vermicelli (angel hair pasta)
1 tsp dried oregano
grated Parmesan cheese

Combine all ingredients except cheese in slow cooker. Stir well.

Cover. Cook on Low 10-12 hours, or on High 4-5 hours.

Top individual servings with Parmesan cheese.