Sausage Tortellini Soup

This has become a household favorite! Easy to throw together and freezes wonderfully. We love to eat it with some fresh bread.

2 slices bacon, diced
1 onion, chopped
3/4 lb Italian sausage, browned and drained
2 T fresh basil, minced (or 2 t dried)
1/2 cup fresh parsley, minced (or 1/3 cup dried)
1 clove garlic, minced
1/4 t cayenne pepper
1/4 t black pepper
8 cups beef broth
9-oz package cheese tortellini
2 cups fresh spinach leaves, torn

In a stockpot, saute bacon and onion until cooked/softened. Add cooked sausage, basil, parsley, garlic, cayenne pepper, and black pepper; stir then add beef broth. Bring to a boil and add tortellini. Reduce heat and simmer for 10 minutes. Add spinach and stir to wilt in.

If freezing, let it cool then place in freezer bag; lay flat to freeze. When ready to eat, thaw the soup and reheat on the stove (but do not boil).

Chicken Marsala

This is such an easy dish to make and so delicious! I serve it with either angel hair pasta or mashed potatoes and a green vegetable.

3 boneless, skinless chicken breasts, cut in half lengthwise (to make 6 thinner pieces)
2 tbsp olive oil
1/2 cup flour
salt & pepper
8-oz package of mushrooms, sliced
1/4 cup butter
3/4 cup Marsala wine
1/2 cup chicken broth

Mix some salt & pepper into the flour in a shallow bowl. Dredge the chicken in the flour then saute in the olive oil, about 3 minutes per side (until browned). Place chicken in a 9x13 baking dish. Melt the butter in the same pan and saute mushrooms for 3-4 minutes. Add the Marsala wine and chicken broth and simmer for 5-6 minutes. Pour the sauce and mushrooms over the chicken.* Bake uncovered at 450 degrees for 12-15 minutes, until chicken is cooked through.

*You can freeze the dish at this point. Thaw completely and bake as directed above.