Ride Home Recipe: Turkey Sausage & Tortellini Soup Crockpot

Another recipe before the cold weather leaves us … you will LOVE the Turkey Sausage & Tortellini Soup crockpot dish!

Ingredients

6 ounces cooked smoked turkey sausage, halved lengthwise, cut into 1/2-inch slices
2 cups packaged shredded cabbage with carrots (coleslaw mix)
1 cup loose-pack frozen cut green beans or Italian-style green beans
2 14-1/2 ounce cans Italian-style stewed tomatoes
1 10-1/2 ounce can condensed French onion soup
3 cups water
1 9 ounce package refrigerated cheese-filled tortellini
Grated parmesan cheese

Instructions

In a 3-1/2 to 5-quart slow cooker, place the sausage, coleslaw mix, green beans, undrained tomoates, soup and water.

Cover. Cook on low-heat setting for 8 to 10 hours, or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 15 minutes more. Ladle soup into bowls. Sprinkle with grated parmesan cheese.

Makes 6 servings.

(adapted from Gran Sheena’s Slow-Cooker cookbook)

Jill’s Chicken Pie Crockpot recipe, as prepared by Grandma Sheena this morning

Ingredients

3 cups diced cooked chicken or turkey
3 cups cubed peeled potatoes
2 cans (14 1/2 oz each) chicken broth
1 package (16 oz) frozen mixed vegetables
1 medium onion, chopped
1 stalk celery, thinly sliced
1 1/2 teaspoons black pepper, divided
1 teaspoon salt, divided
1 bay leaf
1 cup milk
1 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 (9-inch) refrigerated pie crust

In Crockpot Slow Cooker, combine chicken, potatoes, chicken broth, mixed vegetables, onion, celery, 1/2 teaspoon black pepper, 1/2 teaspoon salt and bay leaf.  Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.  Remove bay leaf.

Preheat oven to 400F. In small bowl, mix milk and flour. Gradually stir flour mixture into Crockpot.  Stir in remaining 1 teaspoon pepper, poultry seasoning and remaining 1/2 teaspoon salt. If using a removable Crockpot, carefully place 9-inch pie crust over vegetable-meat mixture. Place removable crock inside preheated oven; do not cover. Bake 15 minutes or until crust is browned.

For a non-removable Crockpot, spoon vegetable-meat mixture into 13 x 9-inch casserole dish. Roll out pie crust and carefully place on top of vegetable-meat mixture.  Bake in oven for 15 minutes or until pie crust is brown.

Serve immediately.

Makes 8 servings.