Sausage Tomato Tortellini Soup

1 lb Italian sausage
1/4 cup grated parmesan cheese
3/4 teaspoon onion salt
2 tablespoons minced garlic
1/2 teaspoon pepper
1 tablespoon olive oil or you can just leave the grease from the sausage for more flavor :)
2 (14 ounce) cans of tomatoes crushed or diced
1 (6 ounce) can tomato paste
6 cups beef broth
1/2 teaspoon brown sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
2 tablespoons italian seasoning
1 tablespoon worchestershire sauce
12 ounces dry tortellini or ravioli

Brown the sausage, add remaining ingredients except pasta. Bring soup to a boil, then turn to a simmer and cover for 40 minutes. Cook pasta seperately (do not overcook) and then add to soup right before serving. Garnish with more grated parmesan.

Homemade Tomato Soup

I serve these with Italian Cheese & Pesto Sandwiches - which are also listed on this site.

Preheat oven to 450
Toss together and roast in shallow pan for 40 minutes:
8-10 Fresh tomatos on the vine (garaden fresh or Hot house), quartered
6 cloves of garlic, minced
1/4 c. olive oil
salt and black pepper

Saute in 2 T olive oil about 5-7 minutes
1 large chopped white onion
then stir in:
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes
roasted tomato mixture
Bring all to a boil then reduce heat and allow to simmer for 10 minutes. Puree soup in blender until smooth, or chunky as you like.

Garnish with:
1/2 c. cream, milk, or half&half
fresh basil

Chicken Tortilla Soup for the Crock Pot

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)

Garnishes
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
*If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.Simmer for at least an hour so that the flavors mix together.

Lentil Stew

I haven't tried this yet, but think it sounds pretty good.

LENTIL STEW

1 pkg. lentils
1/2 med. onion, cut up
2 1/2 - 3 c. cut up potatoes, pared
1 1/2 - 2 c. cut up carrots, pared
3-4 garlic cloves
1 tsp. parsley flakes
1/2 tsp. basil
3 (10 oz.) cans Italian stewed tomatoes
Grated Parmesan or Romano cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1 1/2 tbsp. Italian salad dressing

Soak lentils in cold water overnight. Rinse off. Put lentils in large stock pot. Add onion, potatoes, carrots, garlic cloves, parsley, basil, stewed tomatoes, onion powder, garlic powder, oregano and salad dressing. Cover with water to 2" from top. Cook over medium low heat for 2 1/2 to 3 hours. Stir occasionally. Serve with grated cheese on top of each bowl. (Stew should have a lot of liquid. If cooked down, add water for consistency.)

Cream of Potato Soup

I found this in a family cookbook called Recipes to Remember from Grandma Norman & Family. It was given to me as a Christmas present when I worked for an insurance agency year ago. This is the first recipe I've tried out of it, and now I think I'll try others.
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BTW, I took liberties with this recipe, as I usually do which I'll put in parentheses.

Makes approx. 5 cups

2 c. cubed, peeled potatoes
1/4 c. chopped celery
1/4 c. chopped onion
(1/4 c. chopped carrots)
1 T. parsley flakes
1/2 t. salt (instead of this I used about 1 T. chicken bullion)
1/8 t. pepper
Put in soup pan and cover with 2 c. water - bring to boil until tender. Do not drain.

While veggies are softening, bring the following to a boil until thickened, stirring constantly with a whisk.
2 c. milk - thickened with 4 T. butter and 4 T. flour

Once veggies are soft and cream sauce is made, combine and add:
1 c. cream
(1/2 c. frozen or canned corn)
1/2 lb. bacon, cooked and crumbled

Mine turned out really thick, just the way my husband likes it, so you could possibly add more water and bullion to taste.

Olive Garden Exact Match, Zuppa Toscana

2 cups chicken broth, little more than 2 cups
1 quart water
1 tablespoon minced garlic, minced or 2 cloves, minced
2-3 russet potatoes, depending on desired consistency
2 cups kale
1 lb sausage, personally I like half hot and half sweet
1 onion
8 ounces heavy whipping cream
1 1/2 ounces bacon bits
salt and pepper

Cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart. Meanwhile, bake the sausage at 350 for 30 minutes. When potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale. It's alright if the water starts to boil before you add the sausage.

Tortellini and Spinach Soup

1 (10 ounce) package fresh spinach, washed
1 tablespoon olive oil
2 slices bacon, finely diced (optional)
1 teaspoon minced garlic
1 medium onion, diced
9 cups chicken broth
1 (28 ounce) can diced tomatoes
2 teaspoons italian seasoning
1 (9 ounce) package refrigerated tortellini
1 (15 1/2 ounce) can great northern beans, undrained
salt and pepper
freshly grated parmesan cheese

Wash spinach thoroughly and tear into pieces.
Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes.
Stir in broth, tomatoes and seasoning and bring to a boil.
Add tortellini and simmer just until tender, about 7 to 10 minutes.
Add spinach, salt and pepper to taste and beans. Heat until warmed through.
Top with Parmesan cheese and serve.

The BEST Cream of Veggie Soup EVER

Makes 1 gallon

1 c flour
2 sq. butter
8 c mild
4 c chopped celery
3 c chopped carrots
1 lg onion
6 potatoes
Salt and pepper to taste
Onion and garlic powder to taste
2 t accent

Melt butter and add flour. Cook for 2 minutes and add milk. Stir until thick. Put celery, carrots, and onions in processor and chop to medium chunks. Put in pressure cooker with 1 cup water and pressure 2 minutes. Cool under running water.

Peel taters and cube in small pieces. Boil in salted water until just tender and drain. Add all veggies with water and potatoes to milk mixture and add seasonings.

SOUP

Chicken noodle
turkey noodle
creamy potato
cabbage
beef noodle
taco
cream of broccoli
corn chowder
tomato
stew
Creamy Veggie
minestrone
Zuppa Toscana
split pea