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    Recipes — pot boil

    Spicy Sausage Soup with Tortellini

    This soup is such a family treasure, I cook the tortellini separately, but you can let it plump up in the soup broth too!

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 8


        •    1 tsp Italian seasoning
        •    3 cups fresh spinach, thinly sliced
        •    1 pound bulk hot or mild Italian sausage
        •    2 cartons (32 ounces each) chicken broth
        •    1 can fire-roasted or Italian diced tomatoes
        •    1 package (9 ounces) refrigerated cheese tortellini


    1. In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.
    2. Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted.

      Freeze Option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/spicy-sausage-soup-with-tortellini/

    Cheese Tortellini in Garlic Butter Sauce Recipe

    An easy, delicious recipe for Cheese Tortellini in garlic butter sauce. Whether you want a hot appetizer for a party or a tasty, comforting weeknight meal option, double the batch because everyone is going to love it! Use refrigerated or frozen cheese tortellini; either way, it's ready in 15 minutes or less!

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 4


        •    4 tbsps butter
        •    2 tsps dried basil
        •    2 tbsps cornstarch
        •    2 cloves garlic minced
        •    fresh basil for garnish (Optional)

        •    1/4 cup parmesan cheese for garnish
        •    1 package (16 ounce) frozen cheese tortellini
        •    32 ounces chicken broth or vegetable broth, divided


    1. In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water,about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
    2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
    3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
    4. Pour into a serving dish and garnish with parmesan cheese and parsley, if desired.


        •    To make this dish vegetarian, substitute vegetable broth for the chicken broth.

        •    Refrigerated tortellini can be substituted; it will float in 2 to 3 minutes. If you want to use dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).

        •    Serves 8 as an appetizer or first course (2 ounces per person, 275 calories per serving). Keep warm in a slow cooker if serving a buffet.

    This great family recipe is thanks to Culinary Hill Recipes at https://www.culinaryhill.com/cheese-tortellini-in-garlic-basil-sauce/

      Littleneck Clams with Lemon Thyme and Parmesan

      Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 24


          •    kosher salt
          •    1/2 cup water
          •    1/4 cup heavy cream
          •    freshly ground pepper
          •    2 tbsps dry white wine
          •    2 tbsps fresh lemon juice
          •    2 tsps chopped thyme leaves
          •    1 tsp finely grated lemon zest
          •    24 littleneck clams filtered and scrubbed
          •    2 tbsps freshly grated parmigiano-reggiano cheese


      1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
      2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
      3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.

      This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/