Tortellini Soup Slow Cooker

 Dump all except tortellini into slow cooker.

2 chicken breasts (1 pound)

4 c chicken broth (1 box)

2 cans (15pz) diced tomatoes

1 small onion, diced

1 T minced garlic

1 c heavy cream

1 T Italian Seasoning

½ c parmesan, grated

1 t salt

1 t pepper

Cook on high 5-6 hours

shred chicken

Add in

fresh (not frozen) tortellini (18oz)

2 c spinach leaves

cook another hour

Arborio Rice and White Bean Soup

1 Tablespoon Olive oil

3 garlic cloves, minced

¾ Cup arborio rice, raw

32 oz broth, vegetable or chicken

¾ teaspoon basil

½ tsp thyme

¼ tsp oregano

16 oz frozen broccoli or broccoli-cauliflower

1 can (15oz) cannellini beans, rinsed, drained

2 Cup fresh spinach

In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.

Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

Spinach Dip

2 boxes of frozen spinach, drained and chopped
1 bunch of parsley, chopped
1 bunches green onions, diced
10 oz. mayonnaise
16 oz. sour cream
2 envelopes dry Leek soup


Mix all.
Serve in a bowl made of bread. 
Serve with croutons and/or crackers