As usual, Noah was my little sidekick! He did pretty well. I had to hold him most of the time, but he's so cute I don't mind. There's always an open set of arms to hold Noah so I can eat or whatever!
Aren't the trees around her house beautiful?!!
Stephanie had cute mason jars and some yummy blueberry tea for us!
This night we had a soup night. It was great with fall right around the corner! We had different soups and all the fixins' to go with them.
I saved the best for last! I was so happy that Kacy brought bread bowls for our soups! I made one of my favorite soups of all time. I posted it last year on the blog and I only make it once or twice a year because it's made out of heavy cream...no wonder it's so good!
I found this recipe from Taste of Home magazine and it is pretty easy, but tastes so yummy on a cold night. I thought it went wonderfully with the bread bowl from Panera!
Creamy Tortellini Soup
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups 2% milk
- 2 cups half-and-half cream
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- Additional shredded Parmesan cheese, optional
Directions
- Cook tortellini according to package directions.
- Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).
*I know I made this last year and froze it and it thawed out and tasted just fine later on. Make a double batch and freeze some for this winter!
*I also hand grated a block of parmesean cheese instead of buying it shredded!