Tortellini Soup

I know, I  know, I've been missing again. Life is just super busy I guess. I am getting back into the swing of things, crafting, cooking and designing. I am excited to share some fun ideas with you soon!

For today I am sharing a delicious recipe I made the other day. My sister in law shared it in our family cookbook, I am not sure where she got it, but I hope she won't mind me sharing it here. It is super easy and can be made with mostly what you should have on hand. 

Here's the recipe, enjoy!

Tortellini Soup

1lb. sausage

1 sm. zuccini squash, fresh, sliced

1 sm. yellow squash

1 med. onion, coarsely diced

1 c. mushrooms, sliced, fresh (or 1 small can)

4 med. Carrots, fresh, sliced

1 (14 oz.) can chicken broth

1 (14 oz.) can beef broth

1 (14 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

1 T. basil

1 T. parsley

1 T. oregano

1 T. Garlic salt

4 c. water

 1 pkg. cheese tortellini

Fry Sausage. Drain most of the fat. Add all other ingredients except tortellini. Let the mixture simmer until  the veggies are tender. Add the cheese tortellini and simmer until the tortellini starts floating and is cooked all the way through. About 5-7 minutes. Ladle into bowls and serve with parmesan cheese on top!

- Gerilyn H.

Pasta Fagioli

Happy Monday everyone! I hope your New Year is starting off right! I am hoping mine will after revamping our menu and striving to eat a little healthier! Enough with the sweets and junk! Am I right?! 

Today's recipe is from my friend Jessica. She's an amazing and healthy woman and loves to make good food. I am thankful she shared this recipe with me! And now I am sharing it with you.

{Hope you don't mind Jess! :) }

Here it is, enjoy!

 Pasta Fagioli 

1 T. Olive Oil
1/2 onion, chopped
3 cloves garlic, chopped
1 15oz. can cannellini beans
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz. can kidney beans, drained
15 oz. can tomato sauce or crushed tomatoes
1 large bay leaf
1 T. basil
1 T. parsley
1 tsp. oregano
2 14 oz. cans of chicken broth
2 cups water
salt and pepper to taste
1 1/2 cups dry Ditalini pasta or other small pasta
 Parmigiano or Romano Cheese, grated

In deep pot, saute onion and garlic in olive oil over medium heat.

Blend the cannellini beans with one can of water in electric blender until almost smooth.

Add blended beans to pot then add the celery, carrots, kidney beans, tomato sauce, bay leaf, basil, parsley, oregano, chicken broth, salt and pepper. Add 1 cup of water and bring to slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until pasta is al dente.

Ladle soup into bowls and top with grated cheese.
Enjoy with some delicious garlic bread or rolls.