One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Creamy Parmesan Spaghetti

Thoughts Before Cooking:

Since Wednesday was Valentine’s Day, I decided to post a very special recipe-one of my valentine’s favorite food.

I made this for him on our anniversary last month and used the recipe provided by The Recipe Critic

Ingredients:

  • 12 oz Spaghetti Noodles (I used Angel Hair)
  • 1 Tablespoon of Butter
  • 3 Teaspoons of Minced Garlic
  • 1 Cup of Heavy Cream
  • 2/3 Cup of Shaved Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Cook spaghetti noodles according to the box’s directions.
  2. Drain and set aside.
  3. Add butter to skillet and melt over medium heat.
  4. Add garlic and stir until fragrant (2-3 minutes).
  5. Transfer spaghetti to pan and stir in garlic butter.
  6. Add cream and parmesan cheese to pan and coat the noodles.
  7. Add salt and pepper to taste-top off with Parmesan cheese.

Thoughts After Cooking:

It was delicious and he just loved it.

It was easy and so great-you should try it for yourself.

For more pasta recipes, go to Spinach Pasta Salad

For more recipes, go to Cucumber Hummus Sandwich

Nature’s Own Cocktail

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Ate Danish Modern, just follow this link.

Ingredients:

  • 3 Tablespoons of Cream
  • Cold Ginger Ale
  • Pinch of Freshly Ground Nutmeg

Directions:

  1. Pour cream into an 8-ounce glass.
  2. Fill glass with ginger ale and stir mixture just enough to incorporate cream into ginger ale.
  3. Dust surface with nutmeg.

Thoughts after Making:

This was good.

I wasn’t exactly sure about the taste looking at the recipe, but I really liked it.

For more The Cat Who…Cookbook recipes, go to Herbed Eggs with Sour Cream

For more drink recipes, go to Blackberry Mint Infused Water

Crasins Scones

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Thoughts Before Baking:

I was going to a tea party and decided to bring some scones. The recipe in The Cat Who… Cookbook, that I got from my brother blog TheCatWhoWroteaBlog.wordpress.com sounded good but I didn’t have all the ingredients needed.

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So I had to substitute. Let’s see how these turn out.

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Ingredients:

  • 2 Cups of All-Purpose Flour
  • 1.5 Teaspoons Cream of Tartar
  • 3/4 Teaspoon Baking Soda
  • 1/8 Teaspoon of Salt
  • 1 Stick of Butter or Margarine, softened
  • 1 Egg, Beaten
  • 1/2 Cup of Crasins
  • 1/4 Cup of Milk
  • 3/4 Cup of Plain Yogurt
  • 1 Tablespoon Cream or Milk
  • 1 Tablespoon of Sugar
  • Clotted Cream
  • Cream Cheese
  • Jam

Directions:

  1. Preheat the oven to 400°.
  2. Sift or mix the flour, cream of tartar, baking soda, and salt together.
  3. Cut in the butter or margarine until the mixture is about the size of small peas.
  4. Add the egg, the crasins, milk, and yogurt to make a soft dough.
  5. Turn out on floured surface and knead gently 4 or 5 times.
  6. Roll out to .5 inch thickness and cut into rounds 3 inches in diameter using a biscuit cutter or drinking glass.
  7. Brush the tops with cream and sprinkle with sugar.
  8. Bake on greased cookie sheet 10-12 mins or until lightly browned.
  9. Serve with butter, clotted cream, cream cheese and jam. Makes 12.

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Thoughts After Baking:

These were pretty good!

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They were a little plain, but I like them that way as they compliment the tea better.

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For more recipes from The Cat Who…Cookbook, go to Vegetable Soup

For more “bread” recipes, go to Caraway Rye Bread

For more recipes, go to Caprese Salad

Breakfast Omelet

Key lime pie murder

Thoughts prior to cooking:

This recipe is from Key Lime Pie Murder (Hannah Swensen Mystery #9)When I first read this recipe it sounded really tasty, except for one thing: the cream of mushroom topping. Now not being from the Midwest, I can’t stand my meals being too hearty. So I made a few adjustments…

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Ingredients:

  • Non-stick cooking spray or butter
  • 1.5 lbs of skinless sausage links
  • 8 Slices of bread (Any kind)
  • 2 Cups of shredded cheddar cheese
  • 1/2 Cup chopped onion
  • 1/4 Cup of finely chopped green bell pepper
  • 6 Eggs
  • 1/2 Teaspoon of salt
  • 1.5 Cups of milk
  • 1/2 Cup of half-and-half, or cream
  • 1 Tablespoon of mustard
  • Sliced mushrooms

Directions:

  1. Spray the inside of a 9 x 13 pan with non-stick cooking spray or rub with butter.
  2. Cut the crusts from the bread and throw away. Take the rest of the bread and cut it into one inch cubes. Toss them into the 9×13 pan.
  3. Cut the sausage links into fourths and sauté them until they are lightly browned.
  4. Drain the fat from your sausage. Put the sausage on top of the bread cubes.
  5. Sprinkle the grated cheese on the sausage, then the chopped onion, and finally the green bell peppers.
  6. Whisk the eggs with the salt, milk, half-and-half, and mustard. Pour the mixture over the top of the casserole. Cover with plastic wrap and place in the refrigerator overnight.
  7. Next Morning: This takes about an hour to a hour and a half to cook.
  8. Preheat the oven to 350° F.
  9. Take the casserole out of the fridge and remove the plastic wrap.
  10. Lay the sliced mushrooms over the top and place it in the oven.
  11. When egg is cooked, remove from the oven and enjoy!

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Thoughts after cooking:

It didn’t photograph well, but trust me this thing is absolutely delicious.

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It had everything you could want in a breakfast food.

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It smelled and tasted good that we practically devoured the whole thing. I know I will make it again.

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For more Hannah Swensen recipes, go to Chocolate Covered Cherry Delights

For more breakfast recipes, go to Brioche French Toast

For more recipes, go to Lemon Bars