Creamy Tortellini Soup & Sugar Dusted Apple Bundt Cake

Creamy Tortellini Soup
1 lb. ground Italian sausage
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 Tbsp. Italian seasoning
2 tsp beef bouillon powder
1/2 tsp salt
4 cups beef broth
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
12 oz. can evaporated milk or half & half
12 oz. packet three cheese tortellini
5 cups fresh baby spinach
1 cup milk

In a Dutch oven, brown Italian sausage until cooked; add in onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth; cover and cook over medium heat until vegetables are soft. Spoon off any excess fat and discard. Stir in the cornstarch mixture with the evaporated milk. Add the tortellini and mix well. Cover again and cook on medium-high until the soup has thickened, and the tortellini is soft and cooked through. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover for 5-10 minutes until the leaves have wilted. Pour milk in by 1/3 cup increments, as needed to reach your desired thickness and consistency. Taste and season with salt and pepper to taste.

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Sugar Dusted Apple Bundt Cake
2 tbsp. sugar
1/2 tsp. ground cinnamon

Cake batter:
3 cups flour
1/2 tsp salt
2 1/2 tsp baking powder
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup orange juice
2 tsp vanilla extract
21 oz. can apple pie filling

Preheat oven to 350 degrees. Grease and flour a 10-in. tube pan or bundt cake pan. In a small bowl, mix together 2 Tbsp. sugar and cinnamon, and sprinkle bottom and sides of pan. Combine the flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in the oil, eggs, orange juice and vanilla; mix well. Add in apple pie filling and stir; pour batter evenly into the prepared pan. Bake uncovered for 1 hour; allow to cool for 15 minutes.

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Laverne Diede
Rhonda Fitterer

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