Chicken Tortellini Soup

• 2 c diced onion

• 2 c sliced celery

• 1 c sliced carrot

• 1 tbsp minced garlic

• 1 tbsp Italian seasoning

• ¼ c dry sherry

• 8 c chicken broth

• 4 c cooked chicken, chopped (1 lb)

• 3 c refrigerated cheese-filled tortellini (9 oz) (I used a little more)
  

• Salt and pepper to taste

Mix onion, celery, carrot, garlic and seasoning in oil in a large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze with sherry and simmer until nearly evaporated, then add chicken broth and bring back to a boil. Reduce heat and simmer 10 minutes. Add tortellini and chicken, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper.

Bacon, Cheese & Potato Chowder

Serves 2-3

• 3 cups fat-free milk

• 1 can (10-3/4 oz.) condensed cream of potato soup

• 2 cups frozen Southern-style hash browns

• 1 cup Shredded Sharp Cheddar Cheese

• 8 slices Bacon, crisply cooked, drained and crumbled

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Stir in the bacon and cheese. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Serve with fresh roll.

This is a variation from my friend from the Kraft Foods site. You can add green onions to garnish if you would like, but I left it out. This was super easy and filling! Spencer loved it and we will be adding this to our favorites!