Ingredients
- 2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
- 4 cups cubed cooked turkey
- 2 medium carrots, halved and thinly sliced
- 1 large potato, peeled and cubed
- 2 cups frozen cut green beans
- 1 medium green pepper, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1/2 cup uncooked medium pearl barley
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
Directions
- In a Dutch oven, combine all the ingredients. Bring to
a boil. Reduce heat; simmer, uncovered, for 45-55 minutes or until
barley and vegetables are tender. Discard bay leaves.
- May be frozen for up to 3 months. Yield: 10 servings (3 quarts).
Ingredients
- 1/2 pound bulk Italian sausage
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup water
- 1-1/2 cups torn fresh spinach
- 3/4 cup refrigerated cheese tortellini
- 2 tablespoons shredded Parmesan cheese
Directions
- In a small saucepan, cook sausage over medium heat
until no longer pink; drain. Add onion; cook and stir until tender. Add
garlic; cook 1 minute longer. Stir in broth and water; bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
- Return to a boil. Reduce heat, add spinach and
tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle
with cheese. Yield: 2 servings.
Ingredients
- 1 pound bulk Italian sausage
- 2 cups water
- 2 cups chopped cabbage
- 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
- 1 can (14-1/2 ounces) beef broth
- 1 can (10-1/2 ounces) condensed French onion soup
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
Directions
- In a large saucepan, cook sausage over medium heat
until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth
and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8
minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is
tender. Sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).
