CREAMY TUSCAN TORTELLINI SOUP {QUICK AND EASY}

YIELD: 6 SERVINGS

CREAMY TUSCAN TORTELLINI SOUP 

PREP TIME 15 MINUTES

 

COOK TIME 15 MINUTES

 

TOTAL TIME 30 MINUTES

INGREDIENTS

•  1 tablespoon olive oil
•  1/2 cup finely diced onion
•  1 cup diced carrots (about 3 medium carrots, peeled)
•  3 cloves garlic, finely minced
•  4 cups chicken broth (I use low-sodium)
•  28-ounce can crushed tomatoes
•  1 teaspoon dried basil
•  1/2 teaspoon dried oregano
•  1/4 teaspoon dried thyme
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/8 teaspoon black pepper
•  10 ounces cheese tortellini (see note)
•  1 1/2 cups milk
•  3 tablespoons flour
•  1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained
•  2 cups cooked, diced or shredded chicken
•  2-3 cups lightly packed, torn or coarsely chopped fresh spinach
•  Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds. 
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step). 
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender. 
4. Serve with freshly grated Parmesan cheese on top, if desired. 

NOTES

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list). 

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Tamale Pie

2 cans of chili
grated cheese
1 pkg Jiffy corn bread mix
3/4 c water

Put chili in an 8" square pan, spread cheese on top.  Mix water with Jiffy corn muffin mix. Spread on top of cheese. Cook at 375 for 35 mins or until cornbread is lightly browned.

Note: can add onion, tomatoes, corn.....

Can top with sour cream

Chicken filled Biscuit Dumplings- MOM

10 dumplings
4-5 servings



1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed golden mushroom soup
1 1/4 c water
1/2 c chopped green pepper
2 T chopped onion or 1 tsp fried

DUMPLINGS:
 3 cans (5oz) undrained coned chicken cut up or 1 1/2 c cooked cubed chicken
1/4 c chopped celery
2 T chopped onion or 1 stp dried
1 tsp parsley flakes
1/8 to 1/4 tsp pepper
1 can (8oz) refrigerated fresh dough of buttermilk or country style biscuits- jumbo size.

In a large 3 quart saucepan, combine all ingredients except dumplings. heat, stirring occasionally, until bubbly.

Prepare  dumplings. Place sealed edges down in the the bubbling soup mixture. Spoon mixture over Cook on medium heat for 15-20 mins until dumplings are no longer doughy. Serve hot with soup mixture as sauce.

DUMPLINGS:

In a medium mixing bowl, combine all ingredients except biscuits, mix well.

Separate biscuit dough into 10 biscuits. Pat or roll out each to about a 4 inch circle. Place out 1/4 c chicken mixture on each circle. Wrap dough around mixture, firmly pressing edges to seal.

7up Jello Salad

PREP TIME: 20 MCOOK TIME: 20 MTOTAL TIME: 40 M

INGREDIENTS:

• 6 ounces Lemon Jello
• 2 cups Boiling Water
• 2 cups 7up or Sprite
• 20 ounce Can Crushed Pineapple, Drained Juice Reserved
• 3 whole Bananas, Sliced
• 1 cup Mini Marshmallows

Pineapple Pudding Mousse

• 2 tablespoons All-Purpose Flour
• 1/2 cup Sugar
• 1 whole Egg, Beaten
• 1 cup Pineapple Juice
• 3 tablespoons Butter
• 1/2 teaspoon Gelatin
• 2/3 cup Heavy Whipping Cream
• 1/2 teaspoon Pure Vanilla Extract

Garnish

• 1/3 cup Chopped Nuts
• 16 whole Maraschino Cherries or halves (Optional)

INSTRUCTIONS:

1. Combine lemon Jello and boiling water. Stir until jello is dissolved.
2. Add 7 up and stir until combined. Allow to cool for 10 minutes.
3. Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
4. Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.

Pineapple Pudding Mousse

1. Combine flour and sugar in a medium sized pan and stir in egg.
2. Slowly pour in pineapple juice while stirring until smooth.
3. Add butter and bring to a boil over medium heat while stirring constantly.
4. Boil for 3 minutes or until thickened.
5. Remove from heat and stir in gelatin until dissolved.
6. Allow to cool 15 minutes or until room temperature.
7. Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
8. Fold whip cream into pineapple pudding mixture until well combined.
9. Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
10. Cover and refrigerate for 6 hours or overnight.
11. Garnish with chopped nuts and cherries if using and serve.

Knotted Rolls

Mom’s Knotted Rolls
yields: 3 dozen rolls

1/4 cup warm water
1 Tablespoon yeast
1 teaspoon sugar

Combine and let sit for 10 minutes or until it bubbles.

In bread mixer add:

3/4 cup sugar
1 Tablespoon salt
1 cup instant potato flakes
2 cups bread flour

In a saucepan, melt 3/4 cup butter and add 3 cups of milk. Heat and cool to warm so it won’t kill the yeast. Add all ingredients into bread mixer. Add 4 eggs (room temperature) and 6 cups of flour.

Dough will be sticky. Let rise for 1 hour. Roll out in a rectangle and cover with softened butter for plain or filling for orange rolls. Fold over into thirds and cut into 1 inch strips. Knot rolls and put onto cookie sheet (12 rolls to sheet). Let rise for 3 hours. Bake at 400 degrees for 8-10 minutes (or until very lightly browned).

Ingredients:

Flour

Sugar

Salt

Yeast

 (Saf yeast is the best you can find it at Shar’s in Mesa on Gilbert and Guadalupe)

4 eggs at room temperature

3 cubes/sticks of butter

Instant potatoes

3 cups milkwaterBosch or Kitchen Aid mixer

Instructions:

Combine:

1/4 cup warm water

( I use tap water, warm to me is pretty warm but you can still hold your hand under it)

1 tsp.sugar

1 Tbsp yeast

Combine but do not stir and let sit for 10 mins or until it bubbles.

(I put my yeast in a clear bowl so I can watch it better. The sugar will sink to the bottom and most of the yeast will sit on the top of the water and start to bubble up a little bit. You don’t want all your yeast to sink to the bottom if it does redo your yeast mixture.)

In the bread mixer add:

3/4  cups sugar

1 Tbsp salt

1 cup instant potato flakes

2 cups flour

In a saucepan:

melt 3/4 cup butter then add 3 cups milk. Turn stove down to low to warm the milk so it won’t kill the yeast. Add all ingredients into bread mixer and mix well.

After mixing, add 4 eggs (room temperature) and 6 cups flour.  Dough will be sticky.

Let rise for 1 hour. The dough will not rise a ton but you should notice it rise a little bit. Roll out in a rectangle and cover with butter. Fold over in thirds and cut in 1 inch strips. Tie rolls into a knot and put on cookie sheet (12 rolls per sheet)

Let rise for 3 hours. 

Bake at 400 degrees for 8-10 minutes or until lightly brown.

Here is my dough all rolled out and covered in melted better

PRESSURE COOKER LASAGNA SOUP {+ STOVETOP DIRECTIONS}

YIELD: 6-8 SERVINGS

PRESSURE COOKER LASAGNA SOUP

PREP TIME 15 MINUTES

 

COOK TIME 6 MINUTES

 

TOTAL TIME 21 MINUTES

INGREDIENTS

SOUP:

•  1 pound ground Italian sausage or ground beef
•  1/2 cup finely chopped yellow or white onion
•  1/2 cup diced carrots (about 2 medium carrots)
•  2 cloves garlic, finely chopped or pressed through a garlic press
•  3 cans (15-ounces each) crushed tomatoes (see note)
•  1 teaspoon dried basil
•  1 teaspoon dried oregano
•  1 dried bay leaf
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  Pinch of black pepper (I use coarsely ground)
•  6 to 8 cups chicken broth (I use low-sodium) (see note)
•  8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles (see note)

CHEESE TOPPING:

•  1 cup ricotta cheese or blended cottage cheese
•  1 cup mozzarella cheese (plus more for serving)
•  1/2 cup freshly grated Parmesan cheese
•  1/2 teaspoon dried basil
•  Pinch of salt and pepper

INSTRUCTIONS

1. For the cheese topping, stir together all the ingredients until well combined. Refrigerate until ready to serve. 
2. For the soup, select the sauté function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic, for 2-3 minutes, until the meat is no longer pink, breaking the meat into small pieces as it cooks. Drain any excess grease.
3. Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot. 
4. Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot may alert the burn warning when the pressure cooker comes to pressure). 
5. Secure the lid and set the pressure cooker to cook on high. Use this formula for the cooking time (and read the note below): take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes. 
6. When the cooking time is finished, let the pressure naturally release for 10-15 minutes (otherwise liquid may spurt out of the valve when releasing pressure). Manually release remaining pressure or let it naturally release all the way (pasta will be a bit softer if doing this since it will continue to cook a little as the pressure naturally releases). 
7. Stir the soup and add additional chicken broth to thin, if needed (I add about 1 to 2 additional cups). Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

NOTES

Pasta: I've used both bowtie (farfalle) and rotini in this soup with good results. You can also use broken lasagna noodles (don't use the no-boil lasagna noodles). The amount of pasta really depends on how thick and pasta-loaded you want the soup. I usually add the full 12 ounces and then thin the soup out, if needed, at the end with additional broth.

Pressure Release: if you know you are going to let the pressure naturally release all the way and maybe even have the soup sit on warm for a while, I would suggest a cooking time of just 1-2 minutes so the noodles aren't overly soft and mushy.

Tomatoes: you can sub out some of the crushed tomatoes for tomato sauce for a richer, slightly thicker soup.

Pressure Cooker Burn Warning: it's really important to scrape up any bits of cooked meat or other food on the bottom of the pot before pressure cooking. If your pressure cooker gives the burn warning quite often (and seems finicky), you might consider sautéing the meat, onions, carrots in a skillet on the stovetop before adding to the pressure cooker. 

Stovetop Directions: in a 6-quart pot over medium heat, cook the sausage or ground beef, onions, carrots and garlic until the meat is no longer pink (break the meat into small pieces as it cooks). Drain any excess grease, if needed. Stir in the crushed tomatoes, basil, oregano, bay leaf, salt, pepper, 6 cups broth and pasta. Bring to a simmer and cook for 15-20 minutes until the pasta is tender, stirring occasionally to prevent sticking. Add additional broth, if needed, to thin. Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

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YIELD: 6 SERVINGS

THE BEST LEFTOVER TURKEY SOUP

PREP TIME 20 MINUTES

 

COOK TIME 40 MINUTES

 

TOTAL TIME 1 HOUR

INGREDIENTS

•  1 tablespoon butter
•  1 tablespoon olive oil or avocado oil
•  1/2 cup chopped carrots
•  1/2 cup chopped celery
•  1/2 cup finely chopped onion
•  1/4 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
•  1/4 teaspoon crushed dried rosemary (or 1 teaspoon fresh, chopped)
•  6 cups chicken or turkey broth/stock (I use low-sodium)
•  1/2 to 3/4 cup brown rice or brown rice blend (see note)
•  2 teaspoons salt (I use coarse, kosher salt)
•  Pinch of black pepper
•  1 cup half and half (see note)
•  1/3 cup all-purpose flour
•  3 to 4 cups cooked, chopped leftover turkey

INSTRUCTIONS

1. In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes. 
2. Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes. 
3. Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. 
4. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve. 

NOTES

Brown Rice: long grain brown rice, jasmine or basmati brown rice, or a brown rice blend work great in this soup. You can also sub white rice or a wild and brown rice blend. The key is to adjust the simmering time based on the variety of rice you are using. 

Half and half: you can sub in milk for the half and half (although the soup won't be quite as silky and creamy). I suggest using 1% or 2% (not skim). 

Turkey: yes, you can use leftover cooked chicken if you don't have turkey.

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