Vegetable Tortellini Soup

Besides making up pasta dishes, I also like to just make up soup recipes as I go along. I made this quickly last night, but obviously, if you can give it time to simmer for an hour or two, it will be even better.

INGREDIENTS

2 1/4 cups Chicken or Vegetable Broth
1 can diced tomatoes
1/4 cup tomato sauce
1 teaspoon poultry seasoning*
1 cup baby carrots, cut in half
1/2 small onion, diced
2 stalks celery, diced
1 1/2 cups cooked tortellini

DIRECTIONS

1. In a medium sauce pan add chicken broth, diced tomatoes, tomato sauce, and poultry seasoning and bring to a boil. Reduce heat to a simmer.
2. To soften vegetables if you need dinner quickly, place them in a microwave safe bowl, add 1 tablespoon of water, and cover with plastic wrap. Microwave for 4 minutes or until tender.
3. Add vegetables and prepared tortellini to soup and simmer for 10 minutes.

*Note: I like to use poultry seasoning because it has many different dried herbs in one bottle. In my small kitchen, anything I can do to save space helps. Of course, you can use any herbs you like.

Jeana's Baked Potato Soup

INGREDIENTS

1 - 2 lbs Red Potatoes
1 stick butter
2/3 cup flour
1 ½ Quarts Milk
4 -5 green onions - chopped
1 cup sour cream
1 cup bacon - cooked crispy and crumbled.
Salt and pepper to taste
5 oz cheddar cheese

DIRECTIONS

1. Cook potatoes in oven at 350 degrees or until tender.
2. Cut potatoes in half, and scoop out all of the "meat". Set aside. Dice half of the potato peels and set with scooped out potato meat. Discard remaining peels.
3. In a large saucepan, melt butter. Whisk in flour. Cook the butter/flour mixture for a few minutes (while stirring) to help remove the "raw" flour taste. Add milk in slowly. Whisk constantly until mixture begins to simmer. Turn heat to low, and add the potatoes, peels, and onions. Next, add sour cream and salt. Continue to stir until sour cream is melted. Next, add bacon and then cheese. Stir until cheese is melted.