Creamy Sausage Tortellini Soup

1 lb sausage
1 medium onion, chopped
1 tsp. minced garlic
1/2 c. chopped carrots
1/4 c. chopped celery
4 c. beef broth
1 Tbs. Italian seasoning
1/2 tsp. salt
1/4 c. cornstarch
2- 12 oz cans evaporated milk (can substitute half and half)
12 oz cheese tortellini
3 c. chopped spinach

Pour the beef broth into a saucepan and bring to a boil.  Add the carrots and celery and cook until the veggies are tender.

Cook the tortellini according to the package directions.

In a large pot, brown the sausage and onion (use 1 tsp. of olive oil if needed).  Add the garlic and cook another minute or two.

Add the beef broth and veggies to the sausage and onions.  Add the Italian seasoning and salt.

Dissolve the cornstarch in the evaporated milk (or half and half) then add to the soup.  Simmer until the soup has thickened slightly.

When the tortellini is done cooking, add it to the soup.  Heat through.  (If the soup is too thick add milk or beef broth 1/4 c. at a time until you reach the desired consistency.)

Add the spinach and cook just until the spinach is wilted (this only takes about a minute.)

Enjoy!

[adapted from cafedelites.com]

Easy Tortilla Soup

(Everything available at Costco.  If you don't live near a Costco, like me, you can use other brands.  It may change the flavor some, but it will still be yummy!  I'm working on getting more exact measurements.)

This makes LOTS,

1 container Jack's Special Salsa
1 container Mango salsa
2 cartons chicken broth
3 c. cooked, shredded chicken (can use 3 cans of canned chicken)
2 cans black beans (drained)
1 package frozen corn

Combine all ingredients and simmer for a couple hours.  (Crock pot on low 4 hours.)

Serve with sour cream, tortilla strips or chips, cheese, avocado.

{adapted from Challae Layton}

Tomato Tortellini Soup

1 tsp. olive oil
1 red bell pepper, diced
2 tsp. minced garlic
1 1/2 c. chicken broth
2 cans (10.75oz) tomato soup
1 Tbs. Italian seasoning
1 tsp. onion powder
salt & pepper to taste
2 1/2 c. half & half + 1 Tbs cornstarch
1 lb cheese filled tortellini (cook according to package)
1/3 c. parmesan cheese

Heat oil in a large pot over medium-high heat.  Add peppers and saute about 3 minutes.  Add the garlic and saute for another 2 minutes.

Add chicken broth and tomato soup.  Add Italian seasoning, onion powder, and salt and pepper.  Bring to a gentle boil.

Dissolve the cornstarch into the half & half.  Add to the soup.  Heat the soup through and allow to thicken slightly.

Reduce heat and add the cooked tortellini.  Stir in the parmesan cheese until melted.

Serve with additional cheese if desired.

[adapted from lecremedelacrumb.com]