Tortellini Soup


1 lb. of ground sausage

1 medium onion, diced

1 TBSP. of garlic

1 20 oz. can of diced tomatoes

3 containers of chicken broth

1 package of frozen tortellini

1 TBSP. Italian seasoning

Salt and pepper to taste

Parmesan cheese rind (optional)


  1.  In a large soup pot add 1 TBSP of olive oil and diced onion.  Sautee 2-3 minutes until onion is translucent.  Add garlic, and ground sausage.  Cook until sausage is brown.  Add Italian seasoning, salt and pepper.
  2. Add diced tomatoes and bring to a simmer.  Add parmesan cheese rind (optional)
  3. Add chicken broth and let simmer for 30 minutes.  Add tortellini and cook another 3 minutes.
  4. Remove parmesan cheese rind
  5. Pour into bowls and sprinkle with parmesan cheese

Spinach and Artichoke Bites


2 boxes of mini phyllo shells

1 package of frozen chopped spinach

1 can of artichoke hearts, drained and diced

10 oz. shredded mozzarella cheese

1/3 cup of mayonnaise

1/3 cup of sour cream

1 tsp. of garlic powder

salt and pepper to taste


  1. Thaw frozen chopped spinach and squeeze out excess water.  Place in large mixing bowl
  2. Dice artichokes and place in bowl.  Add garlic powder, salt, pepper, mayo, sour cream and mozzarella cheese
  3. Mix all ingredients until combined
  4. Place phyllo shells on a baking sheet and fill with spinach and artichoke mixture
  5. Bake at 350 degrees for 20 minutes