Tortellini Florentine Soup

Serves: 6-8

Ingredients:

  • 6-8 cups vegetable broth
  • 1 bag frozen cheese tortellini
  • 1 Jar of pasta sauce (either full jar or about 3/4 of jar)
  • 1 box/bag of fresh spinach
  • shredded Parmesean (optional for serving)

Directions:

  1. Bring broth to a boil
  2. Add tortellini and cook until al dente. 
  3. Lower heat to a simmer. Add the pasta sauce and stir in spinach
  4. Simmer everything together until the spinach is good and wilted.
  5. Serve with shredded Parmesean cheese on top.

~Recipe via Stephanie

Sweet Potato Casserole

Ingredients:

Filling:

  • 1/2 stick (4 tablespoons) butter, melted, plus more for buttering the baking dish
  • 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
  • 1/2 cup milk
  • 1.4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 stick (4 tablespoons) butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans (optional)

Directions:

  1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

~Recipe adapted from Food Network Kitchen