Zupa Toscana Soup

I got this recipe here.

Zupa Toscana Soup
3 cans Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1-2 cups chopped kale
3 to 4 potatoes scrubbed and cut into thin slices (skins left on)
1 lb Johnsonville mild italian sausage

Cook the sausage in a pan until done. Drain grease. Put everything together in a pot and simmer until potatoes are cooked.

I like this recipe because: It is like Olive Garden quality! My kids loved the little bit of KICK the red pepper flakes and italian sausage added.

My least favorite thing: I don't know what to do with the rest of the kale!

Tortellini Tomato Soup

I got this recipe here.

Tortellini Tomato Soup
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10oz) Campbell's tomato soup
2 c. chicken broth
2 c. milk
2 c. half-and-half
1/2 c. chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 c. shredded mozzarella cheese
shredded mozzarella or Parmesan cheese (for topping)
In a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Add tortellini to soup. Cook on low until tortellini is thawed. Add cheese right before serving.

*I didn't have half and half, so I mixed milk and cream.

I like this recipe because: It SO easy to make. No chopping involved, you throw everything in the pot!

My least favorite thing: A preplanner. I don't ever have frozen tortellini or sun dried tomatoes sitting around.

Chicken Marsala & Herbed Rice

I got this here . (Wonderful recipe blog managed by my cousins!!) I tried it and LOVE it!! It's restaraunt quality!!

Chicken Marsala

4 chicken breast boneless skinnless
1 large egg lightly beated
flour
2 TBL butter
2 C. fresh portabella mushrooms sliced
2 C. Marsala cooking wine
2 C. heavy cream
Italian cheese blend
1 TBL fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. pepper
1. Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over med-high heat. It won’t be cooked in the middle, just browned on the outside. Remove chicken and set aside.

2. Reserve drippings in skillet and add more butter if needed and mushrooms. Splash a little bit of wine in pan so the mushrooms absord the flavor. Cook over med-high heat, stirring constantly until tender.

3. Use a slotted spoon and remove the mushrooms from the pan, leaving the juices. Add cream, Marsala cooking wine, parsley, and salt and pepper. Stir and then add the chicken pieces. Cover and simmer on med-low until chicken is cooked in the middle. Add mushrooms back to pan and sprinkle everything with cheese. Serve with rice.

Herb Rice Pilaf
1/2 cube butter
1 1/2 C. uncooked rice
3/4 tsp salt
1/8 tsp pepper
1/2 - 1 tsp dried thyme
1/8 – 1/4 tsp nutmeg
2 TBL minced onion
3 1/4 C. Chicken Broth
Melt butter in a skillet and brown the rice and onion, stirring until golden brown. Pour into a 2 qt. casserole dish. Add the broth and remaining ingrediants. Mix well. Cover and bake in a 400 degree oven for 30min. Stir well and then bake for 15min longer.

I like this recipe because: It tastes SO GOOD! I've never used cooking wine before but the flavor is SO different and good! I also love mushrooms. This is one of those recipes you make for company!

My least favorite thing: I never have portabella mushrooms on hand. This is a pre-planner!