Tortellini Soup

5 cups chicken broth

3 1/2 cups shredded carrots

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

I got this from my 2002 Quick Cooking cookbook by Taste of Home. It is yummy (I didn’t put the spinach in last time though). It does say it yields 7 servings, but the four of us ate it all last night, maybe with the spinach it would stretch farther. I have used the frozen tortellini before and it works fine, I assume the dried tortellini would work fine, you would probably have to cook it longer though.

Hamburger Soup

1 lb. hamburger
1/4 t. pepper
1/4 t. oregano
1/4 t. salt
1 envelop dried onion soup mix
3 C. hot water
8-oz. can tomato sauce
1 T. soy sauce
1 cup slice dcarrots ( just poured in some baby carrots)
1 C. cooked macaroni
1/4 cup parmesan cheese

Combine all ingredients except macaroni and parmesan cheese in crock pot. Cook on low for 6-8 hours. add macaroni and parmesan cheese. turn to high and cook for 15-20 minutes.

Hamburger Vegetable soup

1 lb. hamburger
3 T. dried onion
2 garlic cloves or 1/4 tsp. garlic powder
4 C. V-8 juice
14 1/2oz. can stewed tomatoes
2 C. cole slaw mix
2 C. frozen green beans
2 C. frozen corn
2 T. worcestershire sauce
1/2 t.salt
1/4 t. pepper

Brown beef. onion, and garlic. put inslow cooker. add remaining ingredints and combine. Cover and cook on low for 8-9 hours.