MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Tortellini soup Ingredients: 2 medium carrots 1 small zucchini 2 small tomatoes, chopped 2 ribs celery, sliced 2 cloves garlic, minced 2 cans (14-15 oz.) chicken broth 1 can (15-19 oz.) red kidney beans rinsed and drained 2 tbsp. Worcestershire sauce 1 pkg. (9 oz.) frozen tortellini pasta, thawed 2 tbsp. olive oil ½ c. water grated Parmesan cheese Directions: Heat oil in 6-quart saucepan on medium-high heat. Add vegetables and garlic. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add chicken broth, water, beans and Worcestershire sauce to the vegatable mixture. Heat to boiling. Stir in pasta and return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve and top with grated Parmesan cheese.       Italian pea and potato soup Ingredients:  1 cup of peas, fresh or frozen 2 cup of potatoes, peeled and diced 2 garlic gloves, chopped 2 tbsp of white wine 1 1/2 cups of vegetable broth 2 cups of water salt and pepper 3 tbsp of olive oil 2 tbsp of Parmesan cheese, grated Directions: Sautee the garlic in the oil in a deep pan for 3 minutes. Add the potatoes, peas and wine. Simmer for 6-8 minutes. Add the vegetable broth and water. Simmer for another 6 minutes. Empty the pan’s contents into a food processor and puree until all the ingredients are well blended. Add Parmesan cheese and salt and pepper to taste. Serves 4 persons	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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