Category: Main Dishes

White Bean Sausage Tortellini Soup

Sunday was soup day…..White Bean Sausage Tortellini Soup!

White Bean Sausage Tortellini Soup

Tim and I are of the Mexican or Italian taste palette. This time it’s Italian……Molto bene (very good)……ok, I don’t know Italian, so I looked it up!

White Bean Sausage Tortellini Soup 3

Funny how something with simple ingredients can come together and be awesome. Precooked sausage…….Oscar Meyer has an Italian Herb flavor that I really think made this soup. Any precooked sausage or Polska Kielbasa will do.

White Bean Sausage Tortellini Soup 6

Onions are a base for almost all soups, but for this dish I added some fennel …….lesson time…….
Fennel plants have leaves that remind me of dill and you can eat the “fronds”…..thats what the dill looking part is called. Not only can you eat the leaves, but the seeds and bulbs as well.  Fennel looks kind of like a cross between an onion and the base of a bunch of celery and has a sweet anise-like flavor. But it doesn’t taste like licorice… it is a light, bright spring-like flavor.  Plus, fennel is good for you, it contains Vitamins A and C, as well as potassium and calcium.

White Bean Sausage Tortellini Soup 1

Garlic, which no respectable Italian dish is without….just saying, a pinch of red pepper, gotta have a touch of heat….some chicken stock……please use stock, you will get a much better flavor.

I added a can of white kidney beans….a.k.a. Cannellini beans and spinach for greens.

OMG….I almost forgot the tortellini……hard to make White Bean Sausage Tortellini Soup without it. Silly me….

The whole thing takes all of 30 minutes……who doesn’t have 30 minutes??????

30 minutes to an incredible, warm , hearty soup…….White Bean Sausage Tortellini Soup. Serve it with asiago or parmesan cheese and some crusty bread….delicious!!!!!!!!!

White Bean Sausage Tortellini Soup Collage

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White Bean Sausage Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Marty Boyd
  • Yield: 6
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Ingredients

Scale
  • 2 tablespoons coconut oil
  • 13 ounces package Italian Herb cooked sausage, sliced thin
  • 1 onion, chopped
  • 1 cup fresh fennel bulb, chopped
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 1 teaspoon fennel seed, crushed
  • 2- 32 ounce cartons chicken stock
  • 4 cups baby spinach
  • 1 15-ounce can cannellini beans, rinsed, drained
  • 1 9-ounce package cheese tortellini
  • 1 cup grated Asiago cheese

Instructions

  1. Heat oil in heavy large pot over medium-high heat. Add next 7 ingredients. Sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add stock and bring to boil. Stir in spinach and beans. Reduce heat and simmer until spinach is wilted, about 4 minutes. Add tortellini to soup. Simmer until pasta is al dente, about 5-7 minutes.
  2. Ladle soup into bowls. Sprinkle with asiago cheese.

Notes

Reheats well!

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Pressure Cooker Chicken Marsala

Ok, I’m at it again with the pressure cooker………Pressure Cooker Chicken Marsala.

Pressure Cooker Chicken Marsala 5

I will continue to sing the praises of the pressure cooker until every home in America has one….from sea to shining sea!!

Sorry…… too many political messages lately…..I have lost my mind! Continue reading “Pressure Cooker Chicken Marsala”

Scalloped Meatloaf Casserole

Comfort at it’s best……..Meatloaf and scalloped potatoes. Even better all in one dish……..Scalloped Meatloaf Casserole.

Scalloped Meatball Casserole 2

There is something about meatloaf and scalloped potatoes that just go together. Although mine is not in the traditional loaf shape, it still has that homemade taste of comfort that only meatloaf brings.

Scalloped potatoes ,creamy and cheesy, warm and bubbly……side for meatloaf.

Scalloped Meatloaf Casserole 5

How about perfect topper for meatloaf???? That’s right, smack dab on top, and baked together for an easy one dish meal.

I have never really written down my meatloaf recipe before, and I change it frequently,so feel free to change it to you liking.

The potatoes are from a recipe that I can’t remember where it came from (imagine that), but it is one that is just stuck in my head. The simplest scalloped potato recipe ever.

Scalloped Meatlaof Casserole 8

Potatoes sliced thin, and covered in an egg, cream, and cheese mixture. A pinch of nutmeg for that little background taste that you know it’s there, you just aren’t sure what it is……that’s nutmeg in any cream dish.

Put the meatloaf on the bottom of a baking dish, cover with the potato mixture and into the oven. A little more cheese once the potatoes are tender and the meat is cooked throughly and you have…Scalloped Meatloaf Casserole.

Scalloped Meatloaf Casserole 7

Easy one dish match made in heaven meal that your whole family will love!!!

Scalloped Meatloaf Casserole Collage

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Scalloped Meatloaf Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Marty Boyd
  • Yield: 6
Print Recipe

Ingredients

Scale
  • Meatloaf
  • 1 pound ground beef
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 cup oatmeal
  • salt and pepper to taste
  • Scalloped Potatoes
  • 1 pound gold potatoes, sliced thin
  • 1/2 cup shredded swiss cheese, divided
  • 1 egg
  • 3/4 cup heavy cream
  • Pinch of nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375*
  2. Using clean hands mix all meatloaf ingredients throughly. Place mixture in an 8 X 8 inch baking dish sprayed with non stick cooking spray. Press mixture evenly in prepared dish. Set aside.
  3. In a large bowl whisk together cream, egg, salt, pepper, and nutmeg. Stir in 1/4 cup shredded swiss cheese and potatoes, making sure to coat potatoes evenly.
  4. Remove potatoes and place on top of meatloaf mixture in an even layer. Pour remaining liquid over potatoes.
  5. Cover dish with tin foil and place on a foil covered cookie sheet ( just in case mixture bubbles over). Place in preheated 4375* oven for 45-60 minutes or until the potatoes are tender and the internal temperature of the meatloaf is 165*.
  6. Remove foil and sprinkle with remaining 1/4 cup swiss cheese. Return to the oven uncovered for an additional 5-10 minutes to melt the cheese. If you prefer your cheese more golden brown, place under the broiler for several minutes.
  7. Remove from oven and allow to set for 5-10 minutes to set up.
  8. Slice and serve.

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