Broccoli Tortellini Soup


Portion size 4 to 6

1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock or chicken stock
1 cup (250 mL) favourite pasta sauce
1/2 bag (454 g) frozen cheese tortellini or frozen meat tortellini
2 cups (500 mL) frozen cut broccoli
1/4 cup (60 mL) grated Parmesan cheese


In saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock and pasta sauce; bring to boil. Add tortellini; reduce heat, cover and simmer until pasta is almost tender but still firm, about 7 minutes.

Add broccoli and return to simmer; cook until piping hot and broccoli is tender-crisp, about 1 minute. Ladle into bowls; sprinkle with cheese.

Cabbage Soup, wait…it actually tastes good

Not an April Fool’s joke!! This weight loss resolution is taking a serious turn, I’m making cabbage soup. My poor kids. I visited my mother in law at work with my son. I told her that dinner that night was cabbage soup, followed by “part of the weight loss routine”. An older man nearby responded with “blah, cabbage soup”. At least I am losing weight! Lucky 13 so far….

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 15

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled
tomatoes, with liquid
1 large head cabbage, chopped (I used a precut bag of cabbage- if I am eating cabbage I’m taking the easy route)
1 (1 ounce) envelope dry onion soup mix
2 quarts tomato juice
10 stalks celery, chopped
1 (14 ounce) can beef broth

1. Place carrots, onions, tomatoes, cabbage, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender.

May be stored in the refrigerator for several days.

Lasagna Soup


500 g lean ground beef
1 chopped onion
1 cup of favourite spaghetti sauce
4 cups of beef broth
1 can (398 mL) tomato sauce
1 can (398 mL) petite diced tomatoes , undrained
1 chopped zuccini
3 cups wide egg noodles , uncooked
3/4 cup ricotta cheese
1-1/4 cups Shredded mozzarella Cheese , divided
3 Tbsp. Parmesan Grated Cheese , divided


In large saucepan brown beef with onion. Add broth, tomato sauce, spaghetti sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add zucchini. Add noodles; simmer on medium heat 10 min. or until tender.

Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan until blended.

Combine remaining shredded cheese and Parmesan

Top each serving of soup with 2 Tbsp. of the ricotta mixture.

Sprinkle with shredded cheese mixture.