Redhawk Recipes

Now is the season to get cozy, sit by the fire and enjoy warm, comforting foods. We've got two recipes that are sure to be a hit this winter. Take some time to make Tortellini Soup with Italian Sausage and Simple Bread Pudding.  

Tortellini Soup with Italian Sausage & Spinach

Ingredients

1 T vegetable oil
1 lb ground Italian Sausage
1/2 cup diced onion (about ½ medium sized onion)
1 T minced garlic
28 oz canned crushed tomatoes
32 oz vegetable broth (chicken works, too)
2 T fresh chopped basil
Salt and pepper to taste
9 oz refrigerated tortellini
2 cups packed fresh spinach

Directions

1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
2. Crumble Italian Sausage and garlic with the onion. Cook until the sausage is no longer pink.
3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded Parmesan.

Note: For a creamier soup, add a half cup of Greek yogurt or sour cream.

Simple Bread Pudding Recipe

Ingredients

2 cups milk
2 T (1/4 stick) unsalted butter, more for greasing pan
1 t vanilla extract
⅓ cup sugar
Pinch salt
½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Directions

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool.
2. Butter a 4-to-6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let the bread soak in the egg-milk mixture; about an hour or more is perfect.
4. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
5. Serve warm or at room temperature (and with vanilla ice cream if you’re so inclined!).