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 Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

  • 1-15 oz can of Diced Tomatoes
  • 9 oz of fresh Spinach
  • 1/2 Teaspoons of Dried Oregano
  • 1/2 Teaspoons of Dried Basil
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Tomato Paste
  • 1 lb of Penne Pasta
  • 1/2 Teaspoons of Salt
  • 1/8 Teaspoon of Pepper
  • 1 Pinch of Red Pepper Flakes
  • 1 Tablespoon of Olive Oil
  • 2 oz Cream Cheese
  • 1/4 Cup of Parmesan Cheese

Directions:

  1. Cook the pasta according to the package directions.
  2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
  3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
  6. Add half the Parmesan to the skillet and whisk until melted in.
  7. Add remainder of the parmesan and whisk until melted in again.
  8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
  9. Add the pasta and stir until coated in the creamy sauce.
  10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

One Pan Italian Sausage and Veggies

Thoughts Before Cooking:

On my flipboard I follow a recipe section as I’m always looking for new things to try out. This recipe was from Teen Vogue‘s “13 High-Protein Meal Prep Recipes to Make This Sunday“. They had gotten the recipe from the blog Chelsea’s Messy ApronThis sounded like the perfect recipe for my guy and I. Meat and protein rich for him, healthy and veggie filled for me.

Ingredients:

  • 2 Large Carrots (About 2 Cups)
  • 2 Red Potatoes (About 2 Cups)
  • 1 Medium Zucchini (About 2 1/3 Cups)
  • 2 Red Bell Peppers (About 2 Cups)
  • 1 Head of Broccoli (About 1.5 Cups)
  • 1 lb of Italian Turkey or Chicken Sausage
  • 1/2 Tablespoon of Dried Basil
  • 1/2 Tablespoon of Dried Oregano
  • 1/2 Tablespoon of Dried Parsley
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Dried Thyme
  • 1/8 Teaspoon of Red Pepper Flakes
  • 1/3 Cup of Parmesan Cheese, freshly grated
  • 4.5 Tablespoons of Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil, for easy clean-up, and set aside.
  3. **Prep the veggies exactly stated to ensure they all cook at the same time.** Peel and very thinly slice the carrots.
  4. Wash (and if desired peel) the red potatoes. You want the pieces quite small.
  5. Halve the zucchini and then cut them into thick “coins”.
  6. Coarsely chop the broccoli.
  7. Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
  8. Chop the sausage into thick coins.
  9. Pour all the veggies and sausage onto the pan.
  10. In a small bowl combine the seasonings, salt and pepper to taste, and the olive oil.
  11. Pour the seasonings and oil mixture on top of the veggies and sausage and toss to coat.
  12.  Place in the oven for 15 minutes. Remove and toss veggies and sausage. Return to the oven for another 10-15 mins or until veggies are crisp and tender.
  13. Remove from oven and add freshly grated parmesan cheese.

Thoughts After Cooking:

This was really good.

There was only one problem, THE POTATOES!

They took forever to cook. I don’t know why, so this actually took much longer than the 35 mins it said it would.

Next time I would cook the potatoes in the microwave first, even for a bit, so that it wouldn’t take so long.

For more healthy recipes, go to Cottage Cheese Toast

For more recipes, go to Chilaquiles

Scandinavian Spuds

potatoes

And being so thankful, let’s get started with a potato filled recipe! 🙂

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Thoughts Before Cooking:

I love potatoes, so when I saw this recipe I thought it would be delicious! Let’s check it out.

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Ingredients:

  • 12 Baking Potatoes
  • 2 Tablespoons of softened butter
  • 8 tablespoons of melted salted butter
  • 1 teaspoon of salt
  • 2 tablespoons of dried crumbled basil
  • 1 teaspoon of paprika
  • 4 tablespoons of bread crumbs
  • 8 tablespoons of salted butter
  • Lemon Juice

Directions:

  1. Choose a bowl large enough to hold all the potatoes and fill with cold water. Add a teaspoon of salt and a squirt of lemon juice in the water.
  2. Peel a potato and rinse it off.
  3. Slice it the  potato in quarters, but only halfway, not completely through. Drop it in the water so it won’t discolor
  4. Preheat the oven to 425 degrees F.
  5. Use a baking pan that will hold all your potatoes in a single layer.
  6. Use the 2 tablespoons of butter to grease the baking pan.
  7. Dry the potatoes and lay them in the pan.
  8. Drizzle the melted butter and sprinkle with salt.
  9. Sprinkle with basil and paprika.
  10. Place pan in oven uncovered for 30 mins.
  11. Take the pan out of the oven and sprinkle with bread crumbs.
  12. Melt the cold stick of butter and drizzle over the breadcrumbs
  13. Slip pan back in the oven for 25 mins.

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ScandanevianSpuds

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Thoughts After Reading:

These were very good but were much tastier when I added cheese. I love cheese.

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Vertical vents made it hard to move the potatoes as they could easily snap. Next time I think I will cut them horizontally instead. But otherwise, delicious!

joker-yum

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For more Hannah Swensen mysteries, go to Mini Lemon Pancake Cookies

For more potato recipes, go to Oven-Crispy Creole Seasoned French Fries

For more recipes, go to Harvest Pumpkin Scones

Pesto Parmesan Popcorn

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Thoughts Before Cooking:

So I was thinking what goes best with a mystery book turned into a film? POPCORN!

So I have an air popper, and got this recipe from the instruction manuel by Bella.

As you know my love of pesto, I just couldn’t resist making this.

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Ingredients:

  • 1/4 Cup of Butter or Margarine, Melted
  • 1 Tablespoon of Grated Parmesan Cheese
  • 1 Teaspoon of Dried Basil
  • 8 Cups of Popped Corn

Directions:

  1. Melt the butter or margarine in the microwave.
  2. Using your air popper, pop the popcorn.
  3. While popcorn is going; mix the butter, cheese, and basil in a bowl.
  4. When popcorn is finished toss in bowl with basil-cheese mixture until it has covered them all.

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Thoughts After Reading:

This was really good and easy to make.

joker-yum

You should try it!

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For more popcorn recipes, go to Italian Flavor Fused Popcorn

For more pesto recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Oven-Crispy Creole Seasoned French Fries

superbowl

With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!

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Moving on…

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Thoughts Before Baking:

So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.

I love fries!

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And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.

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Creole Seasoning Ingredients (from Epicurious)

  • 1/3 Cup of Paprika
  • 3 Tablespoons of Dried Oregano
  • 3 Tablespoons of Ground Black Pepper
  • 2 Tablespoons of Dried Basil
  • 2 Tablespoons of Salt
  • 1 Tablespoon of Cayenne Pepper
  • 1 Tablespoon of Granulated Onion
  • 4 Teaspoons of Dried Thyme
  • 4 Teaspoons of Granulated Garlic

Directions:

  1. Mix all the spices together in a bowl.
  2. Store in airtight container for three months.

 

 

French Fry Ingredients:

  • 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
  • Salt
  • 1/2 Cup of grated Parmesan Cheese
  • 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
  • 1/2 Teaspoon of Garlic Powder
  • 1/4 Teaspoon of Onion Powder

Directions:

  1. Preheat the oven to 425 degrees F
  2. Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
  3. Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
  4. Toss well to combine.
  5. Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
  6. Roast the potatoes for 15 mins.
  7. Turn them over and roast another 15 mins or until brown and crispy.
  8. While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
  9. When potatoes are crisp and brown, sprinkle with mixture.
  10. Serve Hot.

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Thoughts After Baking:

I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.

luke-noooo-o

I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.

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For more holiday posts, go to Best-Ever Blueberry Muffins

For more recipes, go to Italian Wedding Soup

Angel Hair Pasta with Chicken

Pasta Noodles

Thoughts prior to cooking:

This is a recipe I absolutely love and thought I would share with you all. It kinda fits with the previous book, Glazed Murderas Suzanne and Jake go out to eat at an Italian restaurant, but that’s all the connection. Be sure to give this recipe a try as I’m not kidding. It is delish!

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Ingredients:

  • 2 Tablespoons of Olive Oil
  • 4 Skinless, boneless Chicken Breasts, cut into 1 inch cubes
  • 3 Carrots, sliced into 1/4 inch pieces
  • 1 10-oz package of frozen broccoli florets
  • 2 Cloves of garlic, minced
  • 12-oz package of Angel Hair pasta
  • 2/3 Cup of Chicken Broth
  • 1 Teaspoon of Dried Basil
  • 1/4 Cup of Grated Parmesan Cheese

Heat 1 tablespoon of olive oil in a skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through. Remove from skillet

Begin heating water for pasta. Heat another tablespoon of olive oil in the skillet. Add carrots to skillet, cooking for 4 minutes. Add broccoli and garlic to skillet, cooking for two minutes.

Cook pasta according to package directions. Add chicken broth, basil, and Parmesan to skillet. Stir the skillet. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetables. Serve with added parmesan cheese if you so desire.

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Thoughts after cooking:

Love this recipe and could eat this pasta until I burst!

Rachel_pasta_ooh_mine_eating_stuff

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For more recipes, go to Italian Flavor Fused Popcorn