Soup is On

Tomato Tortellini Soup

2 Tbs. unsalted butter
3 cloves garlic
1/2 cup chopped onion
4 cups chicken or vegetable broth
2 cups water
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomatoes, with the liquid
10 oz. fresh spinach, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
salt and pepper to taste

In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.  Stir in the spinach and basil and cook until wilted, about 1-2 minutes.

Cream of Chicken Soup

1 16 oz bag frozen mixed vegetable medley, thawed (Normandy or California Blend)

¼ C butter or margarine

2/3 C chopped onion

¼ C flour

2 C chicken broth

2 C whipping cream, half & half, or milk (cream works best)

1 Tsp chicken bullion

1 C shredded cheddar cheese

1 ½ C cubed cooked chicken or turkey

Melt butter and add onion.  Cook until tender.  Blend in flour.  Add broth.  Cook until boiling.  Add cream, bullion, & cheese.  Cook until cheese is melted.  Add vegetables and chicken.  Bring to boil.  Remove from heat and serve.  Goes great in bread bowls!

Pasta e fagioli

2 cloves garlic, minced
2 quarts tomato puree

1 qrt water
4 tablespoons minced fresh parsley
2 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 cans (15-ounce size) cannellini beans (white kidney beans), rinsed, drained

1/2 # Italian sausage crumbled and browned
Salt and pepper
16 ounces Ditalini macaroni, freshly cooked
Freshly grated Parmesan cheese
Directions:

Brown sausage  in heavy large skillet over medium heat.

Add garlic and sauté, about 1 minute.

Place all ingredients except pasta & cheese in a crock-pot on low. Just before serving, cook pasta and add to soup.

Serve with cheese.

Ottavio's Tomato Basil Soup

6 servings

1/2 Julienne yellow onions

1/2 Hand full of fresh chopped basil

1/2 Tbsp garlic

1 Cup of butter

1 Can 24. oz crushed tomatoes

1 Qt of heavy cream

1 Tsp of chicken base mixed with 1 qtr water

Put salt and pepper to taste

In heavy dutch oven, melt butter.  Add onions, cook until tender.  Add garlic, cook 1  minute.  Add broth, tomatoes, salt, pepper.  Bring to boil.  Add cream and basil until hot all the way through.

Chicken Tortilla Soup

Ingredients

1 large boneless skinless chicken breast, cooked & shredded or cubed

1 cup chopped onion

1 teaspoon minced garlic

2 cans (14-1/2 ounces each) Chicken Broth

1 can (28 ounces) crushed tomatoes or 1 quart home bottled tomatoes , drained &cut up

1 can (16 ounces) corn, drained (can use frozen)

1 can (6 ounces) tomato paste

1 package taco seasoning

1 small can diced green chili

tortilla chips

Sour Cream

Shredded Cheese

Directions

In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, corn, tomato paste, chilies and seasoning. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

Top with broken tortilla chips, sour cream and cheese.

Yield: 8 servings