Tortellini and Chicken Sausage Soup

I have been recently inspired (by many factors including, but not limited to, the changing of the seasons, Your Nutritionista, my new obsession with Trader Joe’s, and my own kitchen) to make soup from scratch. So when I bought the most amazing cookbook (“Cooking with all things Trader Joe’s” by Deana Gunn and Wona Miniati) and found this soup I just HAD to try it!!! And it’s finally that perfect weather to enjoy it properly. 


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So I edited the recipe a bit due with some things I already had in my pantry and due to a lack of funds. (Oh the joys of being a college grad working for a not-for-profit) So I’ll post what the actual recipe is and then in parentheses put in my substitutions:

1 cup dry Tortellini with Mixed Cheese Filling
2 pre-cooked Mushroom Asiago Gourmet Chicken Sausages, cut into ½ inch slices (I used what I had which just so happened to be Spinach, Fontina, and Roasted Garlic Chicken Sausage)
1 (14.5oz) can Organic Fire Roasted Whole Tomatoes, including juices ore regular canned tomatoes can but substituted but they are not as flavorful (I used diced Organic Fire Roasted Tomatoes)
1 (28 oz) can Rich Onion Soup (I used one pack of the Lipton Beefy Onion soup mix and mixed it in 4 cups of water before adding it)
2 cups water
2 cups frozen Greens with Envy or other greens such as frozen spinach or green beans (I just used the frozen veggies I had in my freezer which ended up being peas and some mixed veggies but I would have preferred spinach)
Grated or shredded Parmesan cheese (I didn’t use any because I didn’t have any and it was still delish without it)

1. Cut tomatoes into bite-size pieces. Mix tomatoes (including juices), onion soup, and water in a large pot. Bring to a boil.

2. Add tortellini, sausage, and greens. When mixture comes to a boil again, cover, reduce heat to low, and simmer for 17 minutes.

3. Sprinkle graciously with Parmesan cheese and serve immediately. Serves 6.

[Note: all ingredients in caps are found solely at Trader Joe’s. You can find comparable products at your local grocery store]

It was soooo good!!! And easy to make!!! Definitely a bit spicy (so for those of you who don’t like spicy you may want to use plain tomatoes instead of the fire-roasted ones) and definitely perfect for the rainy day I had!!

MMMM MMMM good!!!

Note: I did not write this, it was written by a friend of mine. I’ll be making this soup later this week!

Swiss and Gruyere Potato Soup

“The smoothest, richest, heartiest, belly warming soup you’ll ever know!  I made this for my hubby after a teeth-chattering return motorcycle trip home from Omaha last weekend.  This and a movie was the end to our wonderful Saturday.  While it was simmering away, it was impossible for me to stop ‘taste testing’ it to be sure it was okay.  This soup was part expirement and part recipe from Taste of Home, hence the picture.  It was so good, I about cried…

5 slices of bacon, diced

1 medium onion, chopped

2 cups of water

4-6 red potatos, cubed

1-½ teaspoons kosher salt

¼ teaspoon pepper

1/3 cup all-purpose flour

2 cups milk, and then I added about ¼ cup of cream to that, stir together

½ cup gruyere shredded cheese

½ cup swiss shredded cheese

In a saucepan, cook bacon until crispy.  Inhale deeply.  When crisp-ish, drain, but reserve 1 tablespoon of the glorious drippings.  Add and saute the onion in the drippings until tender.  Inhale once more.  Add water, potatoes, S&P.  Bring to a boil.  Reduce heat, simmer uncovered for 12 minutes or until the potatoes are fork tender.  Whisk together flour and milk until smooth; gradually stir into potato mixture.  Bring to a boil, but be careful and stir constantly until desired thickness is reached.  {I didn’t boil mine for more than 45 seconds, but could take up to 2 minutes or more, just stir and watch}.  Remove from heat, stir in the cheeses until melted.  Return to stove on LOW, stirring occasionally, and serve it to your chilly family.  They will thank you.”