Creamy Tortellini Soup
3 TB. Butter1 yellow onion, diced
2-3 cloves garlic, minced
2 large carrots, thinly sliced
1 TB. Italian seasoning
1 tsp. salt
Pepper to taste
1/4 c. flour
6 c. broth (I use Better Than Bouillon Chicken)
1 pkg. frozen tortellini
1/2 - 1 bag of baby spinach
1 c. cream or half and half.
Melt butter in soup pot. Add onion, garlic, carrots, seasonings. Cook over medium-low heat for 6 minutes or until vegetables are tender. Whisk in flour. Whisk until crumbly. Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps. Bring soup to a boil. Add frozen tortellini and spinach. Continue to cook over medium-high heat stirring occasionally for 5-6 minutes, or until tortellini is tender and heated through. Stir in cream or milk; bring back to a steady boil and cook for 2 -3 minutes, or until smooth and thickened. Remove from heat and let stand 5 minutes.
Lasagna Soup
1 TB. Oil
1 lb. Sausage
1 onion, diced
2 cloves garlic, chopped
1/2 tsp. Red pepper flakes
1/2 tsp fennel seeds, crushed
4 c. chicken broth
1 qt. Tomatoes
2 TB. tomato paste
1 tsp. oregano
1 bay leaf
Salt and pepper to taste
1/2 lb pasta
4 oz. ricotta
1/2 c. Parmesan
2 c. Mozzarella, shredded
Basil
Lightly brown sausage in oil. Add onion and sauté to tender about 5-7 minutes. Add garlic, red pepper flakes and fennel seeds. Sauté until fragrant, about 1 minute. Add chicken broth, tomatoes, tomato paste, sausage, oregano, bay leaf, salt and pepper. Bring to a boil, reduce heat. Simmer for at least 30 minutes. Add pasta and cook until Al-dente, about 7 minutes. Remove from heat. Mix ricotta, Parmesan and mozzarella. Serve the soup garnished with cheese mixture.
