Wild Rice Soup

We're also on a soup kick here in Michigan--and this is my favorite. One of the best things about soup is that we usually have leftovers (which means an awesome lunch for me the next day). To save time, you can always buy the ham, carrots, and almonds already cubed, grated and slivered--making this soup extra easy and fast! I think it's best paired with homemade bread (recipe forthcoming) and a salad (this salad was a combo: romaine lettuce, avocado, craisins, candied pecans, parmesean cheese, red onion).

*1 box Uncle Ben's Wild Rice (original recipe)
*6 T. butter
*2-3 T. minced onion
*3 cups chicken broth
*2/3 cup chopped ham
*2/3 cup grated carrots
*3 T. slivered almonds, chopped
*1/2 tsp salt
*1 cup half and half
*1/2 cup flour

Prepare Uncle Ben's Rice according to package directions. While rice is cooking, melt butter in saucepan; add the onion and saute until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil one minute. Stir in rice, ham, carrots, almonds, and salt. simmer 5 minutes. Blend in half and half; heat to serving temp. (If soup appears too thick, add more broth or milk).ENJOY!

Italian Sausage and Tortellini Soup

INGREDIENTS:
1 lb Italian sausage, casings removed
1 cup chopped onion
3 garlic cloves, minced
8 cups beef broth
2 cups chopped tomatoes (I use canned diced tomatoes)
1 (15 oz) can tomato sauce
1 large zucchini, chopped or sliced
1 large carrot, sliced
1 green bell pepper, chopped
1 Tbsp dried basil
1 Tbsp dried oregano
10 oz cheese tortellini
Salt and pepper
Fresh grated parmesan cheese

Directions:
1. In a large saucepan combine onions, garlic, and Italian sausage until sausage is no longer pink and onions and garlic are translucent.  Drain grease.
2. Put meat mixture into a stock pot and add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, basil, and oregano. 
3. Simmer until vegetables are tender, 40-60 minutes.
4. Add tortellini and cook until tender, about 10 minutes.  (Tortellini usually comes in 20 oz packages and I usually just put it all in.)
5.  Season to taste with salt and pepper. 
6.  Sprinkle parmesan cheese onto individual bowls of soup before eating. 

I made this soup this weekend. It's definitely one of my all time favorite soups.   I served it with the Pioneer Woman's "The Bread." (Oh-so tasty and oh-so good for you:)) Perfect for a nice fall day!