Tortellini Soup

I had two recipes I was going to work from and ended up doing totally my own thing anyway.  Fantastic.  But we think it needs sausage.  Or sausage tortellini instead of cheese.

10 C. water
4-5 tsp. chicken granules
2 potatoes, cubed
3 carrots, sliced
2 celery ribs
1 C. onion, chopped
1 tomato, chopped (or 2 romas)
Spinach - Part of or a whole 10 oz. box frozen or chopped fresh
1 lb. frozen or fresh tortellini of choice

Boil water with granules.  Add potatoes and carrots.  Cover the pot and cut up the remaining vegetables while it boils.  Add everything to the pot but the tortellini, which you will add whenever the package directions indicate based on the time they need to boil.  Cook until everything is to desired doneness.

Bacon Cheeseburger Soup

My friend Melissa gave me this recipe and it is AWESOME!!!  I did change a couple amounts when I doubled it though.  We ate a little about half and I have the other half in the freezer for easy supper another night!

1 lb. hamburger
8 slices bacon, chopped (I used turkey bacon.  I like it better & I don't have to cook it first.)
1/2 onion, chopped
4 potatoes, cut into bite sized pieces
2 cans chicken or beef broth (I used a little over 2 cups water plus bouillon granules.)
2 lb. Velveeta, cubed
2 cans cream soup of your choice

Brown hamburger with onion.  Add everything together into a soup pot except the Velveeta.  Simmer until the potatoes are done to your liking.  Add the Velveeta.  Heat until melted and heated through and serve.

Not-So-Boring Tomato Soup

My husband thought up the basic idea for this one night while enduring boring canned tomato soup and grilled cheese.

1/2 lb. sausage, cooked
1 can condensed tomato soup
1 or 2 potatoes, baked and cut into chunks
1 tomato, chopped
1 C. water
1/4 C. milk
Salt, pepper, and basil to taste

Mix all ingredients together in a saucepan and simmer to your liking.

Cream Cheese Chicken Soup

This one might seem like a lot of work.  But it is SO worth it!

1 small onion, chopped
1 T. butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken, chopped
2 T. parsley
¼ cup flour
1 cup milk
1 8-ounce package cream cheese, cubed

Saute onion in butter. Add broth, carrots, and potatoes. Bring to boil. Cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mixture and bring to boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese. Cook and stir until melted.

Tricks & Ideas
-Cut up the raw chicken and boil it in water to cook it. Then you have your chicken broth.
-Remember, you can always use low fat or fat free cream cheese.