Tortellini Soup

1 medium onion
2 cloves garlic
1 pound Italian sausage
6 cups beef broth
1/2 cup water

2 Tablespoons balsamic vinegar

2 teaspoons Italian seasoning

1 cup carrots, chopped

1 (14.5oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (16oz) package frozen tortellini

1/2 cup parmesan cheese

Saute' onions and garlic for 2-3 minutes, add Italian sausage and cook until done. Add beef broth, water, vinegar, Italian seasoning, carrots, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir in tortellini. Simmer covered 30 minutes. Sprinkle with parmesan cheese just before serving.

Katie's Chicken & Wild Rice Soup

8 cups chicken broth
3 cups sliced carrots
½ cup slice celery
1 small bunch green onions, sliced
1 box Uncle Ben's Wild Rice, original recipe with seasoning packet
1 tsp. dried thyme
2 Tbls butter
3 Tbls flour
1 cup milk
1 Tbls lemon juice
½ tsp. Italian seasoning
3 cups chopped cooked chicken (rotisserie works well)

Mix broth with vegetables, rice and seasoning packet, and thyme. Bring to a boil. Reduce heat and cover. Simmer for 50 minutes. Melt butter, stir in flour, stirring until smooth. Add milk. Stir and cook until bubbly, then cook for 1 minute. Slowly add to hot rice mixture. Add chicken and lemon juice. Salt and pepper to taste. Heat through and serve.

Tortilla Soup

Ingredients:

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded

*I also like to add a can of black beans (for gas) and a bit of frozen corn (for color).

Garnish:

shredded monterey jack cheese
diced avocado

lime wedges
sour cream
2 corn tortillas, sliced and fried crisp (optional)

Directions:

1 In large pot, heat the oil over medium heat.
2 Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3 Add the tomatoes, bringing to a boil.
4 Add cumin, chili powder and bay leaves.
5 Add chicken stock and return to a boil.
6 Reduce heat.
7 Add salt and cayenne and simmer for an additional 30 minutes.
8 Remove bay leaves and stir in shredded chicken.
9 Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.