Vegetarian Page #10 | Kelly's Recipes.com

Cheese Tortellini Tomato Soup

1 package cheese tortellini (about 9 oz.)
2 cans condensed tomato soup
2 cups vegetable broth
4 cups milk

1/2 cup sun-dried tomatoes
2 tsp garlic powder
1 Tbsp fresh basil
shredded Parmesan cheese for garnish

Cook tortellini according to package directions.
In large saucepan combine the soup, broth, milk, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini and add to soup.
Remove from heat.
When ready to serve sprinkle with additional cheese if desired.

Published: Monday, January 23rd, 2012

See a list of recipes here or check out some of our suggestions:

Southwestern Lettuce Wraps

Black Bean Soup

Red Wine Beef Stew

Candy Cane Popcorn

Baked Parmesan Chicken

Cheesy Garlic Bisquits

2 1/4 cups bisquick
2/3 cup milk

1 cup shredded cheddar cheese
1 glove garlic, minced

Preheat oven to 400.
Combine all ingredients.
Drop by the spoonful on a greased cookie sheet.
Bake for about 10 minutes or until golden brown.

Published: Tuesday, September 27th, 2011

See a list of recipes here or check out some of our suggestions:

Stuffed Mexican Baked Sweet Potatoes

Baked Parmesan Chicken

Peppermint Cookies

Easy Crab Cakes

Cornbread Casserole

Spinach Dip Bread Bowl

This is an easy and creative way to serve spinach dip. I made them with garlic and butter crescent rolls to give them an extra kick. Makes about 4 dozen mini cups.

3 small packages crescent rolls

spinach dip(see recipe)

Grease cupcakes pans (mini cupcakes pans are best to make small bite sized cups).
Remove crescent from package and leave in a roll. Cut small circles from the end of the roll.
Flatten out the small piece of dough and press into cupcake tin. (Remember, dough rises so you want them to be thin.)
Bake for about 10 minutes or until golden brown.
Allow bread to cool and then fill with spinach dip.

Published: Monday, September 19th, 2011

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