Fall is officially here! Except for today, we've been having wonderfully cool weather. I can't wait to wear hoodies, sweaters, and boots! Another plus is all the yummy pumpkin flavored foods/beverages....and also soups.
Tonight's menu: Shrimp & Tortellini Soup with homemade garlic croutons
1 can condensed tomato soup
1 can evaporated milk
1 can diced tomatoes (I used Basil, Garlic & Oregano flavored)
1 cup chicken or vegetable broth
1 cup of the reserved pasta water
1 cup Parmesan cheese
2 tbsp fresh parsley
1 bag of medium shrimp (31-40 ct...I think they lie)
1 pkg of tortellini (I used the 3 cheese flavor)
Salt, pepper, and Italian Seasoning to taste
Cook tortellini for half the regular cooking time. In another larger pot, add tomato soup, diced tomatoes, evaporated milk, and broth. Bring to a boil. Add the uncooked shrimp to the boiling liquid and cook for 5 minutes. Add the Parmesan cheese, fresh parsley, and tortellini. Use the reserved pasta water to thin it out if needed. Simmer for 30 minutes.
A loaf of bread in my home could last forever. We don't make a lot of sandwiches here. Typically I will freeze half the loaf, and use the other half for the occasional PB&J sammich. The rest I'll use for breadcrumbs (in my Magic Bullet of course) and also, tonight I made croutons to go with the soup.
2 slices of bread
Preheat oven to 450. Cut bread into bit size cubes. I sprayed with EVOO. Sprinkle generously with garlic and italian seasoning. Bake until brown, turning a couple times. #delicious