Califlower Soup

We had dinner and FHE at a friend's house last month and she made this soup. Everyone loved it and it is one of their family's favorite soups.

I would probably try it with another kind of cheese because I am not a Velveeta cheese fan but I would definitely make it on my own.

Cauliflower Soup

4 cups caulifower
1 cup thinly sliced carrots
2 cups water
1 pound fully cooked sausage
1/2 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/8 tsp. pepper
2 cups milk
8 oz. Velveeta cheese, cubed

In a saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the sausage and onion; drain. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

Makes 6-8 servings.

Tammy's Cheesy Italian Tortellini

Notes from Tammy first, then the recipe.

Here's one of our family favorites! I also listed the substituted ingredients for what I usually have on hand for my children's liking or for the convenience of simply keeping my kitchen clean and still having a fresh, warm dinner on the table on really busy nights!

Cheesy Italian Tortellini

1/2 pound ground beef
Substitution: Preparedmeatballs torn into pieces.

1/2 pound Italian sausage
Substitution: Kiebalsa links cut into pieces or we use a mild sausage.

1 (15 oz) container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can (14 1/2 oz) diced tomatoes with Italian seasonings, undrained
Substitution: A can of plain diced tomatoes can be used with 1/2 teaspoon of Italian seasoning.
1 package (9 oz) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz)

1. Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown.

2. Spray inside of 4-5 quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3. Cover and cook on low heat setting 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender. (4-6 servings)

**DO AHEAD** Brown the meat the night before, then just mix the ingredients in the slow cooker in the morning. The sauce can also be prepared in advance and frozen prior to adding the tortellini. Make a double batch and put a jar or two in the freezer for a later time.

**GIFT GIVING** A fun sauce to put in a jar with a ribbon and french bread etc. Can be added to baby gift baskets for the new mom that can be prepared any time!