If you’re new to my site, I’m cooking up something brand new in 2017 ~ my newsletter! Since I’m always searching for fresh ways to connect with readers, this seems like a fun way to do it…
To sign up, please go to the little letter icon on the home page and simply enter your email address or follow this link here. Newsletter subscribers receive book news in advance, a monthly giveaway, and more! I’ll also be including a favorite family recipe from My Kentucky Kitchen each month.
For the February launch, here’s a soup recipe our family enjoys wintry nights with a green salad & crusty bread:
2 garlic cloves (chopped)
1 small onion (chopped)
2 (15 ounce) cans diced fire-roasted tomatoes
2 (10 3/4 ounce) cans tomato soup
2 (10 ounce) cans milk (use soup can)
10 fresh basil leaves, chopped or 1 tablespoon dried basil
1 (14 1/2 ounce) can chicken broth
3 tablespoons Italian-style tomato paste
1⁄2 cup light cream or 1⁄2 cup half-and-half
1⁄4 cup grated parmesan cheese
1 (9 ounce) package cheese tortellini
In soup pot, heat olive oil then add onion and garlic. Saute till soft over medium heat.
Add canned diced tomatoes, broth, tomato paste, basil, tomato soup, and the milk. Stir well till blended.
Simmer for 25 minutes.
Add light cream and parmesan cheese.
Lastly, add tortellini and cook about 15 minutes or until tender.