Soups

Spencer specially requested this soup to go on the "Husband Approved" list of recipes. I made it for the first time recently and even though it was a big soup for just the two of us, it did not last long. Spencer said it needs to go on here because "it is THAT good."

Tortellini Soup with Italian Sausage and Spinach

• 1 pound ground Italian Sausage (Or any sausage, whatever, it's still sausage.)
• 1/2 cup diced onion (about 1/2 medium sized onion)
• 1 tablespoon minced garlic (I used garlic powder.)
• 1-28 oz can crushed tomatoes
• 1-32. oz. box of vegetable broth (chicken works too)
• 2 tablespoons fresh chopped basil (I used dried basil.)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 9-ounce package refrigerated tortellini
• 2 cups packed fresh spinach

1. Heat a large, heavy bottomed pan over medium-high heat. Saute onions until soft.
2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded Parmesan.

I got the recipe from Yellow Bliss Road, https://www.yellowblissroad.com/tortellini-soup-with-italian-sausage-spinach/
I cooked it in the crock pot and I had actually made it up ahead of time and put it in the freezer to pull out later. It worked marvelously.

White Chicken Chili

Ingredients

• 2-3 lbs boneless skinless chicken breasts
• 2 15 oz cans white northern beans, rinsed
• 1/2 16 oz package of frozen corn
• 5 oz. diced tomatoes with green chilis
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 chicken bouillon cubes
• 2 cups water
• 2 cloves garlic, minced or pressed
• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup milk
• 1/2 cup sour cream

Instructions

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours.
3. Shred chicken (this might be easiest by taking the chicken out of the slow cooker, and then placing it back in).
4. In a small sauce pan, melt the butter over medium heat.
5. Add the flour and whisk for a minute or two until it's bubbly and smooth.
6. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker.
7. Add the sour cream to the slow cooker and mix it in well.
8. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

This is also perfect to prep and place in the freezer. To do that, just place the following in a freezer bag:

• chicken
• all the spices
• corn
• diced tomatoes with green chilis
• garlic
• beans (just make sure to rinse them first)

When you're ready to cook, make sure it's at least partially thawed and then place it in the slow cooker, add the water and then follow the rest of the instructions below.

I got this recipe from Lauren Greutman, https://www.laurengreutman.com/white-chicken-chili/