Tortellini Soup

With fall weather come soup!  Yay for soup.

I made this soup for myself a week or so ago and planned on having it for lunch for the week.  I made the soup during the day and left it sitting on the stove when I took one of the kids to their practice.  I had mentioned to Craig that we were having the Cinnamon Waffles for dinner that night, so he SHOULD have known that the soup wasn’t dinner.  However, when I came home from sports, opened the pot of soup to put it in containers for myself, it was near empty except for the carrots sitting on the bottom.  Yep, he ate it all but the carrots!  I had nothing to eat for lunch.   I assumed that the soup would be overlooked because of the green and orange things floating in the liquid!  Nope!

So I made this for diner tonight.  A not so hot day, a not so cold day.  A day of church and Brooklyn’s first soccer game.  Got home and put this together in just a matter of a half an hour!!!


  •  cups vegetable broth
  •  cups water
  •  1/2 teaspoon dried Italian seasoning
  •  9 ounce package cheese-filled spinach tortellini
  •  large carrots, peeled and sliced into thin coins
  •  6 ounce bag baby spinach
  •  Grated Parmesan cheese (optional)

Make It

1. In a large pot, bring broth, water and Italian seasoning to a boil. Add the tortellini and simmer for 3 minutes. Add carrots and simmer for an additional 4 minutes. Stir in the spinach and simmer for 2 more minutes or until vegetables are tender and the spinach is wilted.

2. Ladle soup into bowls and serve with Parmesan cheese, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: Calories: 215, Protein(gm): 9, Carbohydrate(gm): 37, Fat, total(gm): 4, Cholesterol(mg): 15, Saturated fat(gm): 3, Dietary Fiber, total(gm): 6, Sodium(mg): 1006, Percent Daily Values are based on a 2,000 calorie diet.

I threw some frozen bicsuits in the oven to dip in the soup.  Great dinner!  AND I have leftovers for lunch!!

Patricia – Two Girls Cooking



Mini Chicken Pot Pies

Can you believe we are half way through the month of July?  Maybe it’s just me and life has been so busy that time is going faster than I can keep up with.  Summer is  in it’s rare form here in MN.  It’s been so hot here I can’t even stand to go outside.  And normally I wouldn’t complain because I dislike winter more than I dislike 99 degrees with hot sticky humidity  that prevents you from going outside.  In fact I feel like I’ve been stuck inside through the seasons.

I haven’t made many summer meals at all.  We’ve grilled some chicken or brats and burgers, but nothing really to be writing about.  Why?  Well because I forget to put something on my feet when I go on the deck and I burn them because it’s scolding hot.  A bit over dramatic?  I think not.  It has been hot hot hot here.

So I sit in my house with the air going and turning on the oven to make dinner and desserts because it’s better than going outside to sweat the moment the air hits my face.

I love things that you can create to be mini anything.  Mini pies, mini cakes, why…mini pot pies of course!!  These were really easy to make.  I think next time I may use cut up chicken and frozen corn and beans to add to the rolls instead of the soup.  Not that the soup was bad in it, I just felt like there wasn’t much to the inside of my mini pie.  I loved the flavor of the bread.  Using the Italian dressing with the olive oil spray on top added a burst of flavor.

Both of the kids ask what’s for dinner when they wake up in the morning.  And I do believe they do so just so they can say “gross”, I’m not eating that.   At times I will let them make a sandwich instead of having what I make.  But today I decided this is nothing they can’t try.  They WILL like it.  And I was right.  Brooklyn ate four mini pot pies and Caleb ate three of them.  Gross huh…kids…..

Comfort food in July..


1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1 can (19 oz) Progresso® Traditional chicken noodle soup
1 to 2 tablespoons butter (I used olive oil cooking spray)
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (1 oz)
  • 1  Heat oven to 375°F. Lightly spray 8 (2 1/4×1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
  • 2  Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
  • 3  Spread biscuit tops with butter (I used olive oil spray). Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
  • 4  Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Patricia – Two Girls Cooking 😉



Italian Wedding Soup

I haven’t been very good over the last year or so about making healthy choices, but I’m working on changing that. I’m trying to use my wedding as a motivator to get back into an exercise routine and to eat better. Scott and I went through some light recipes and each picked out some we’d like to try. Portion sizes are a bit of an issue too. When you’re making all this yummy food and there’s only two to eat it, it’s easy to just keep eating.  So here’s the first recipe he picked, and it was a great choice. This was a hearty soup with a lot of color and flavor. Even though I probably could have eaten a second bowl I am proud to say I stopped at one and don’t feel like I missed out!

3/4 lb ground beef or ground turkey
1/3 cup bread crumbs
1/4 milk
1/3 cup grated parmesan cheese
2 tbsp chopped parsley
1 large egg
salt and pepper

Mix all ingredients until well blended. Shape tablespoonfuls into 24 walnut-size meatballs. Heat 1 tbsp olive oil in a large skillet over med-high heat; add meatballs and cook until well browned, about 6-8 minutes. Remove to a plate, reserving 2 tbsp of the drippings.
1 cup diced onion
1 cup diced carrot
4 cloves garlic, through the press
7 cups low-sodium chicken broth
1 can cannellini beans, rinsed and drained (I couldn’t find these so I used great northern beans)
1/4 cup ditalini pasta
1/2 lb Swiss Chard, stems chopped and leaves torn into bite size pieces
2 tbsp chopped oregano
2 eggs
salt and pepper to taste
parmesan cheese

Heat reserved drippings from meatballs in a large pot or Dutch oven over medium heat; add the onions, carrots and garlic. Cook 2 minutes, stirring; reduce heat to low, cover pot, and cook for 10 minutes. Add broth and bring to a boil. Stir in meatballs, beans, pasta, chard and oregano and reduce heat to low. Cover and simmer for 10 minutes or until pasta is tender, stirring occasionally. Whisk eggs with some of the hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Serve garnished with parmesan cheese.

This makes quite a bit of soup, about 8 servings, but I will freeze some and sure won’t mind eating the leftovers! 🙂
– Jodi

French Onion Soup

I made this soup last week, but have been so busy I just haven’t had a chance to post it. I love french onion soup, and as the weather continues to get colder I crave any kind of soup more and more. I made this when I made the stud muffin, thinking that bread would be great with a soup- especially a soup with bread in it! This is a very simple recipe and didn’t take long at all. I planned on topping with just the gruyere, but since I had leftover parmesan and romano from the bread I topped the soup with a mixture of the three. It was very good with the cheesy bread.

6 cups thinly sliced onions. I used red onions, because they’re my favorite and I always have plenty on hand.

1 tbsp sugar
1/2 tsp pepper
1/3 cup olive oil
6 cups beef broth
8 slices french bread, thickly sliced and toasted. I used the stud muffin instead.
1/2 cup shredded cheese. Swiss or gruyere are great with this soup. The mix of gruyere, parmesan and romano was really good too.

Cook the onions, sugar and pepper in oil in a large pot over medium-low heat for about 20 minutes or until onions are carmelized, stirring often. Add the broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Scoop the soup into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4-6 inches from heat until cheese is melted.

I offered to eat all the leftovers on my own, but was told I had to share. I certainly didn’t mind having this two nights in a row!
While working on this post I noticed it’s our 100th post. How exciting! Not bad for just over a year of blogging. We have enjoyed sharing these recipes with you and look forward to sharing more!

– Jodi

Baked Potato Soup

Last night we raked up all the leaves in the yard and we had pumpkins that needed carving so I needed a quick dinner. All the cold damp weather we’ve been having here in Minnesota has made me crave soup pretty much every day. I decided to make this recipe from the kraft foods website, I just changed out some of the ingredients for healthier versions.

1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth (I used fat-free reduced-sodium)
1 cup milk
3 slices bacon, cooked and crumbled
1 cup shredded Cheddar Cheese (I used reduced fat)
1 sliced green onion
1/4 cup sour cream (I used the fat free)

Microwave potatoes in large microwaveable bowl on high 5 min, stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min, stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.

This was a fast meal for a busy weeknight. Mine took a little longer because I didn’t cut up the potatoes small enough, so next time I’ll try 1 inch cubes. Even using the lower fat ingredients this soup was very creamy and hearty. Definitely one I will make again!
– Jodi