Incredible tortellini soup

tort

This soup is so freaking yummy, my family gobbles it up and I have taken it to several friends who also loved it!  So easy! You can have this made in less than 30 mins. Score!

This past Monday I made it again without the sausage for our new Meatless Monday and it was DELISH with or without the meat!!

tort soup

3 Italian Sausages, casing removed, brown and drain

1 28 oz basil & garlic diced tomatoes

1 32 oz low sodium chicken broth

4 oz cream cheese

1 package fresh or frozen tortellini

1 bag of  fresh baby spinach

parmesan cheese, for topping

Brown sausage, drain, add tomatoes and broth. Bring to simmer, add tortellini simmer for apx 10 mins, stir in cream cheese. Once it is thoroughly incorporated and soup is a creamy orange shade add bag of fresh spinach.  Serve topped with fresh grated parmesan. ENJOY!

xoxo, Mama Bird

Lackey’s Ragu

ragu

Talk about yum-o, lick the bowl clean this is so good!!

Thanks to a family friend, Kipper Lackey for sharing this recipe with me years ago. I am re-posting since now I have a pic and it is so worth sharing again! ENJOY

I have shared this with many of my friends, all who have raved. It’s sort of a soup, a stew & a pasta. It is just yummy! Perfect for a cool fall day!

Lackey’s Ragu:

2 Tb olive oil

1 lg onion, diced

4 cloves garlic, minced

1 lb ground turkey

3-4 Italian sausage, casings removed (I use 2 hot, 2 sweet)

2~ 14 1/2 oz cans tomatoes in juice with Italian spices

2~ 14 oz cans chicken broth

1 can Cannellini/white beans, drained

2 t oregano

2 t basil

1/4 t crushed red pepper

1/2 c small elbow macaroni

1~ 6 oz bag FRESH baby spinach

1/3 c grated Romano cheese

Heat oil, add onions & garlic. Saute 6 mins add ground turkey & sausage crumbles. Brown. (Put in warm crockpot and) Add tomatoes w/ juice, broth, spices, (I waited to add beans until 2 hrs prior to eating) beans and simmer at least 20 min. Add pasta cook 12-14 mins. (if using crockpot pasta may need a little longer) Add spinach & cook apx 3 mins (just before serving) Season with salt & pepper and serve with fresh grated cheese. (again, if using slow cooker… cook on low all day and add spinach apx 10mins before serving.) Yummy!!

Please note: I have adapted this for my CROCKPOT~ See notes in RED!

xoxo, Mama Bird

Birdie’s Pasta

I know, I am on this major Pasta Kick and I have all the ingredients in the fridge/pantry so tonight this is dinner! It is one of my faves! I get rave reviews everytime I fix it and it is one of Hubs all time favs. It is super easy to turn the leftovers into a yummy soup!
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
2 cups chicken broth

1/2 cup dry white wine
8 ounces fusilli pasta
1/4 cup shredded Parmesan
2 Tb chopped fresh basil leaves
2 Tb chopped fresh Italian Parsley
4 ounces goat cheese, crumbled
S & P to taste

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 10 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 6 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Top with goat cheese. Season, to taste, with salt and pepper.

Check out more great Pantry Inspired Recipes HERE!