Tortellini Soup


1 lb. bulk Italian sausage
1 med. Onion, chopped (about ½ C)
3 C water
½ t basil leaves
½ t oregano
2 carrots sliced
1 med zucchini or yellow squash halved and sliced
2 cans (10 ¾ oz. each) tomato soup
8 oz. uncooked dried or frozen cheese or meat filled tortellini (approx 2 C)
Grated parmesan cheese

Cook and stir sausage and onion in 4 qt. dutch oven until sausage is light brown and drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender (about 20 min.). Serve with cheese.


Potato Soup


6 bacon strips, crumbled
3 C potatoes cubed and peeled
1 can (14 ½ oz.) chicken broth
1 small carrot grated
½ C chopped onion
1 T parsley
½ t celery seed, salt and pepper
3 T all purpose flour
3 C whole milk
8 oz. Velveeta cubed

Cook bacon until crisp in large pot, drain, crumble and return to pot. Add potatoes, broth, carrots, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender (about 15 min.). Combine flour and milk until smooth and add to soup. Bring to a boil and stir for 2 mins. Add Velveeta and stir until it is melted.