Tortellini and Sausage Soup & Focaccia Bread

I love my Betty Crocker Cookbook. Growing up, my sisters and I loved making favorite recipes from my mom's Betty Crocker Cookbook. My mom's was very worn, beat up, and I think even made it through a fire. It was very well loved to say the least :) So when we each got married, my mom gave each of us our own new Betty Crocker Cookbook. It's such a must have in my kitchen. It is so informative and helpful with the pictures, great recipes, and great instructions! I know it's helped me become a better cook.

So what do you know, this meal is straight from Betty Crocker. :) Leah has an additional older edition Betty Crocker Cookbook that has the Tortellini & Sausage Soup, so I had to ask her for the recipe when she made it over Christmas - it's so good!

Tortellini & Sausage Soup:

(Betty Crocker)

1 lb bulk Italian Sausage

1 medium onion, chopped (1/2 c.)

3 c. water

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Basil

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Oregano

2 medium carrots, chopped (1 cup)

1 medium zucchini or yellow squash, sliced

2 cans (10.75 oz) condensed tomato soup

8 oz. uncooked dried or 2 cups frozen tortellini

grated parmesan cheese (to top)

1.Cook and stir sausage, onion, and chopped carrots in 4 quart pot until sausage is browned, drain.

2. Stir in remaining ingredients, but cheese.

3. Heat to boiling; reduce heat

4. Cover and simmer 20 minutes or until vegetables and tortellini are tender.

5. Serve with cheese and Focaccia bread (recipe below)

Focaccia Bread

(Betty Crocker)

Makes 2 Breads

2 1/2-3 cups flour

2 Tablespoons chopped fresh or 1 Tablespoon dried rosemary leaves, crumbled

1 Tablespoon sugar

1 teaspoon salt

1 package regular or quick active dry yeast (2 1/4 teaspoons)

3 tablespoons olive oil or vegetable oil

1 cup very warm water (120-130 degrees)

2 tablespoons olive oil or vegetable oil

1/4 c grated Parmesan cheese

1. In large bowl, mix 1 cup of flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.

2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched.

3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap or towel and let rise in warm place 30 minutes, or until dough doubles in size

5. Heat oven to 400 degrees. gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown. Serve warm or cool.