Rustic Italian Tortellini Soup

You can expect to see a lot of soup recipes from me in the next few weeks. First, it finally is starting to feel like fall here in New Mexico, which means I want to eat soup for every meal. Second, soup is fast and easy to make. And third, it's one of the only ways I can force myself to eat some vegetables once in a while! This recipe is from the Taste of Home 2009 Healthy Cooking cookbook.

Rustic Italian Tortellini Soup

1 lb. Italian sausage (mild)

1 medium onion, chopped

6 cloves garlic, minced

2 cans (14.5 oz each) chicken broth

1 3/4 c. water

1 can (14.5 oz) diced tomatoes, undrained

1 pkg. (9 oz) refrigerated cheese tortellini

1 pkg. (6 oz) fresh baby spinach, coarsely chopped

2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil

1/4 tsp. pepper

dash crushed red pepper flakes

shredded Parmesan cheese, optional

1. Crumble sausage into soup pot; add onion. Cook and stir over medium heat until meat is no longer pink and onion is tender. Add garlic; cook and stir 2 minutes. Add the broth, water and tomatoes. Bring to a boil.

2. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and red pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

*I couldn't find refrigerated tortellini at my local Wal-Mart. Not surprised. I used Barilla dried tortellini in three cheese flavor and just boiled it for a few minutes before adding it to the soup. It worked pretty well, but the pastas fell apart a little bit after I added the spinach.

Turkey Pumpkin Chili

My friend sent me this recipe and I admit I was a little skeptical. I like pumpkin everything, but in chili? Really? I also never used ground turkey and I've never even bought jalapeno peppers but because my friend is any unbelievably good cook, I tried it. And we all liked it.

After adding in all of the ingredients, I'm sure you could simmer it in the crock pot until you're ready to eat.

Ingredients

2 tablespoons olive oil

1 small yellow onion, chopped

1 green bell pepper, cored, seeded and chopped (I used 1/2 red pepper, 1/2 green pepper)

2 jalapenos, seeded and finely chopped

2 cloves garlic, finely chopped

1 pound ground white or dark meat turkey

1 (14.5 - ounce) can diced tomatoes, with their liquid

1 (15 - ounce) can pumpkin puree

1 cup chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

1 (15-ounce) can kidney beans, rinsed and drained (I used black beans)

Sour cream

Cilantro, chopped

Directions

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapenos and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, broth, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low then add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Garnish each portion with a dollop of sour cream and chopped cilantro.

Serves 6

Minestrone

This is a hearty, versatile soup perfect for cold winter nights. The vegetables can be mixed and matched to suit your tastes.

1/4 lb. pancetta (Italian cured pork belly) or bacon, chopped
1/3 c. olive oil
1 onion, chopped
1 large carrot, chopped
1 rib celery, chopped
3 garlic cloves, minced
2 small zucchini, 1/2 inch dice
1/4 lb. green beans, cut into 1/2 inch pieces
1/2 lb. potatoes, 1/2 inch dice
4 c. shredded cabbage
1/2 lb. kale, leaves chopped
28 oz. can diced tomatoes
4 1/2 c. chicken broth
2 cans white beans

In a heavy soup pot, cook the pancetta in oil over moderate heat. Omit oil if using bacon. Cook until crisp and drain excess oil. Add the onion and cook until onion is soft. Add carrots, celery and garlic. Cook the mixture, stirring occasionally, for about four minutes. Add the zucchini, green beans and potatoes. Cook, stirring occasionally, for another four minutes. Add the cabbage and kale and cook until wilted, just a couple of minutes. Add the tomatoes and broth and simmer, covered, for about an hour.

Drain beans, reserving some liquid. In a blender or food processor puree one can of beans and add to the soup. Add remaining can of beans to the soup and simmer for 10-15 minutes. Thin if necessary with the reserved bean liquid (or just use water.) Season with salt and pepper.

This recipe can be made however you like it. I leave out the cabbage. It's great with a little Parmesan cheese sprinkled on top. You can also add pasta to the soup if you'd like.

Butternut Squash Soup

I'm cooking again! Oddly enough, I really missed cooking my own meals while Krynn was in the hospital. We had so many people bringing us food that we've been eating leftovers for weeks. But, I'm finally back in the kitchen. This recipe is the same recipe I use for pumpkin soup, and one of my favorite recipes for fall. I used butternut squash this time, but I think I like it better with pumpkin.

Pumpkin Soup

1/4 c. butter

1 small onion, chopped fine

1 clove garlic

2 tsp brown sugar

14 oz. chicken broth

1/2 c. water

1/2 tsp. salt

1/4 tsp pepper

15 oz. pumpkin

12 oz. evaporated milk

1/8 tsp cinnamon

Chop onion small and saute with butter, garlic, brown sugar, salt and pepper. Add broth and water. Bring to boil, turn heat down to medium and simmer 15 minutes. Add milk, pumpkin and cinnamon. Cook on medium heat 5 more minutes, stirring occasionally. Serve with crusty bread. (For the squash recipe, I baked the butternut squash until very soft, then pureed in the food processor. Replace the pumpkin with the squash.)

Maruchen Ramen Noodle Soup-Roast Chicken Flavor:)

This is one of my personal favorites and the directions are really simple. If you aren't near a computer when you are making this delectable soup, they are also convienently located on the back of the package.

1.Boil two cups of water in a saucepan, add noodles and cook 3 mins, stirring occasionally.
2.Turn off heat, add contents of seasoning, stir.
3.Serve immediately for best results. Makes 2-8 oz. servings.

Enjoy!