YUM! Tortellini Soup with Rosemary Bread!

Ok... Before I start I must say, these recipes are awesome! I got it from a friend a few months ago, and it has quickly become a family favorite! It is so easy, and there are no 'weird' ingredients. This recipe is for a big batch so you can enjoy it for one meal, and freeze for another meal {or two}. I have taken Tortellini soup, and rosemary bread to friends that were sick, or just had a baby and I always get rave reviews! That being said, I am really bad at taking pictures of food, so you might have to trust me!

Tortellini Soup

• 1 pound ground beef, browned
• 1 pound sausage, browned
• 2 cans 16 oz. Green Beans
• 2 cans 28 oz diced tomatoes
• 2 can 10 oz French onion Soup (I like Campbell's)
• 2 cans 8 oz tomato sauce
• 2 tsp. salt
• 2 tsp basil
• 1 medium chopped zucchini (optional)
• 1 large package cheese tortellini (I buy the Frozen Kind)

1) Combine all of the ingredients, except cheese tortellini. (If freezing some please look over the freezer adaption (below) before moving on!)
2)Bring all ingredients to a boil.
3)Add tortellini, cook for about 10 minutes, until Tortellini is just tender.

Freezer Adaption: After combining all of the ingredients, except tortellini, put soup mixture you want to freeze in a gallon size zip-top freezer bags (I usually freeze about six cups of soup mixture in a bag for my family). The tortellini will get too soft if frozen in the soup, you need to freeze tortellini separately. When ready to use, let soup mixture thaw, bring mixture to a boil, and add tortellini!

Easy right, now you have soup for at least two meals!

Rosemary Bread
A quick and easy bread, that is DELICIOUS!

• 2 Tablespoons Yeast
• 3 cups warm water
• 8 cups flour
• 2 Tablespoons sugar
• 1/2 cup onion finely chopped
  
• 2 tsp salt
• Rosemary Leaves
• Olive oil

1) Combine sugar, yeast and water. Let dissolve, and let stand until frothy (about 10 min)
2) Add Flour salt onion, and a little rosemary, to water mixture.
3) Knead until smooth.
4)Place dough in an oiled bowl, and let rise until doubled.
5) Punch down, and divide dough in two (If you are planning on freezing, please look at freezer adaptions below)
6) Flatten down on floured cookie sheet to 1 inch thick.
7) Layer with a thin coat of olive oil, and sprinkle with rosemary and course salt. I then cut the dough into squares using a pizza cutter
8) Bake at 400 degrees 20-25 minutes.

Freezer Adaption: Knead dough until doubled, punch down, place half of the dough in a gallon zip-top freezer bag. When ready to use, take dough out of bag, let thaw, and continue with step 6!

I hope you enjoy this meal as much as we do!

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