Italian Chicken Tortellini Soup (Pink Soup)
serves 10-12
1 large chicken breast or 2 cups shredded cooked chicken
olive oil
2 T butter
1 yellow onion, finely diced
4 cloves garlic, minced
6 cups chicken broth
1 8 oz can tomato sauce
1 15 oz can of diced tomatoes
1 15 oz can of white beans, drained and rinsed
1T italian seasonings
1 teaspoon salt
1 teaspoon pepper
1/2 cup shredded parmesan
1 lb refrigerated tortellini
2 cups spinach
1 cup cream
Opt.
1T fresh basil
Heat 1 T of olive oil in a skillet. Sprinkle seasoning salt and peper on chicken breasts. When oil is hot sear chicken breast on both sides, remove from pan. When cool cut into bit size pieces. You can also use 2 cups of shredded rotisserie chicken or leftover chicken instead.
Melt butter in the skillet with leftover oil. When butter is melted add onion and garlic, suate until onion is tender, about 5-7 minutes.
Add cooked onion mixture to a dutch oven. Then stir in chicken, chicken broth, tomato sauce, diced tomatoes, white beans, italian seasonings, salt, and pepper. Cook on medium high heat. When mixture starts to boil, slowly stir in parmesan cheese and stir constantly until mixed in and melted. Next add tortellini, cook for 5 minutes. Add spinach and cream cook for 5 more minutes. Turn off heat so tortellini will not overcook. Add fresh basil before serving.
Garlic Pot Roast with Veggies
serves 10-12
1 4-5 lb chuck roast
10 cloves garlic, peeled
olive oil
salt
pepper
2 cups beef broth
1.5 lbs small yellow poatoes, quartered
1large onion, peeled and thinly sliced
3-4 carrots, peeled and cut into 2 inch pieces
1/4 flour
1/2 cup water
Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper.
Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes.
Remove from the pan and place in crock pot. Throw sliced onions on top. pour beef broth over the onions.
Cook on low for 6-7 hours. Prepare the carrots and potatoes and then salt and pepper. Add them to crockpot. Let them cook for one hour.
Remove the roast and veggies and potatoes from the crockpot and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.
