Best Tortellini Soup

I like to decide what is going to be for dinner as early into the day as possible. There is just something about being organized and prepared that I enjoy so much. There is also the fact that it takes some time to defrost whatever protien we will be chowing on.
So one morning I get a text from Hubby requesting tortellini soup. Not only that, but he already had a recipe in mind that was tried and true (from a friend at work). With the weather cooling off, soup sounds great. Not only that, but I haven't ever made this kind before and it looks great!
I did some internet searching for similar recipes, but honestly, none of them sounded as good as this one. And it sure was yummy. I forgot to take pictures because we dug right into the stuff. :)

Tortellini Soup
(modified by Stacia)

1 to 1 1/2 pounds bulk Italian sausage
1 onion, chopped
2 garlic cloves, minced
4 cups beef broth
2 cups water
1 1/2 tsp. italian seasoning
2 big carrots, half inch slice
1 14.5oz can diced tomatoes (with juice)
1 15oz can kidney beans, drained and rinsed
1 16oz package tortellini (mine were roasted chicken, but whatever flavor you want will be fine)
salt & pepper

In a large pot or dutch oven, cook the sausage and onion over medium to medium high heat until the onion has softened and the sausage is cooked through. Drain off as much fat as you can (or want).
Add the broth, water, italian seasoning and carrots. Bring everything to a slow boil and cook for about 10 minutes. Stir in the tomatoes and uncooked tortellini (mine were frozen at this point). Cook until the tortellini have cooked through. Season with salt and pepper as desired and serve up (garnished with parmesan if you're into that kind of thing)


Linked up with:

• Mouthwatering Monday at A Southern Fairytale
• Tuesdays at the Table at All The Small Stuff
• Tuesday Night Supper Club at Fudge Ripple
• Hearth and Soul Hop vol.21 at A Moderate Life
• Delicious Dishes at It's a Blog Party
• Dr. Laura's Tasty Tuesday at Who Is Laura
• Tasty Tuesdays at A Beautiful Mess
• Tempt My Tummy Tuesday at Blessed with Grace

Cream of Broccoli Soup

This broccoli soup was so much better than I had hoped for. It's one of those recipes that looking at the ingredients you just know it will be good. But I had no idea it would be this good.
It all started with a bag of broccoli. Hubby and I don't usually buy bags of the stuff this huge but it was super cheap and already prebagged at a local produce place we frequent. One of the rabbits LOVES broccoli, but he doesn't get it fast enough to use the whole bag up in time so I began my quest to find a recipe that uses a lot of broccoli.
I searched "broccoli" at Tasty Kitchen and found lots of soups and salads, but this soup really stood out with it's simplicity (and lack of cream!). We tried the recipe last night and loved it! It was VERY easy to put together and tastes great on it's own, or with sour cream on top. I hear that the cheese was good on top too.

Rebecca of Foodie With Family has this recipe in one of her posts. It's great- she even has a super easy recipe for crème fraîche! This soup makes a great side dish or first course to dinner. Enjoy it on its own or topped with whatever makes you all happy inside. Next time I might try some crumbled bacon on top! Yum!

Cream of Broccoli Soup serves 6
(recipe from Foodie with Family)

1 tbl. butter
1 small onion, diced
4 c. fresh or frozen broccoli, cut up (stems and florets, please!)
1 medium russet potato, peeled and 1/2 inch dice
4 c. broth or water (I used 1 can of chicken broth and filled the rest of the way with water)
salt and pepper
sour cream, cheese, crumbled bacon (optional)

Melt the butter in a large stockpot over medium heat. Add the onions and let them sweat until they are tender. Make sure to stir from time to time and even turn down the heat if you have to to make sure they don't brown.
Add in the broccoli, potato and liquid. Raise the heat to medium high and bring the soup to a simmer. Partially cover the pot and simmer for 25 minutes- turning down the heat a tad if it starts to boil.
Remove from the heat after 25 minutes or when the veggies are tender. Let cool for 10 minutes, then puree the the soup in a blender or with an immersion blender. Add salt and pepper to your liking (I stuck with pepper only and it was wonderful!)
Garnish the dish with whatever tickles your fancy and enjoy!!!


I linked this recipe up at:

• June's Side Dish Showdown at Cinnamon Spice & Everything Nice
• Motivate Me Monday at Keeping it Simple
• Just Something I Whipped Up at The Girl Creative 
• Tuesdays at the Table at All the Small Stuff
• Tempt My Tummy Tuesday at Blessed with Grace
• Tuesday Tastes at Crazy Daisy
• Tasty Tuesday at Balancing Beauty and Bedlam
• Delicious Dishes at itsablogparty.com
• Strut Your Stuff at Somewhat Simple
• Recipe Share Party at Harrigan Howdy
• It's Party Time Thursday at Pony Tails & Fish Scales