Food Storage & Other Adventures in Motherhood

Food Storage Friday: Tortellini Soup and Breadsticks

by heather

Early this week on a cold and windy day (57 degrees is cold for St George) a friend posted a soup recipe on Facebook. I saw it and said ‘That is what I am making for dinner tonight’. (Thank you, Shannon!) Since becoming a vegetarian I don’t use my slow-cooker nearly as often. This needs to change. So here we are,  tortellini crock-pot soup and quick bread sticks. Super easy, relatively healthy, tastes good, uses food storage. That’s how I like to roll.

Tortellini Slow-cooker Soup
Food Storage Ingredients:
2 cans Italian-style diced tomatoes, with broth
2 cans vegetable broth
2 Tablespoons powdered milk (optional)

Fresh Ingredients:
1 16oz bag frozen cheese tortellini
1 large bunch fresh spinach, diced
1 8 oz block neufchatel
1/2 cup water
1. Cut neufchatel into cubes. 2. Mix all ingredients in crock-pot. Cook on low for 5-6 hours. Stir occasionally. At about hour 4, I sprinkled the powdered milk and stirred because I wanted it to be a little thicker. I don’t know if it actually made a difference.

Bread sticks
Food Storage Ingredients:
1 cup whole wheat flour
2- 2 1/2 cups white flour
1 packet yeast
2 Tablespoon white sugar
1/4 tsp salt
olive oil spray
garlic salt

Fresh Ingredients:
2 Tablespoons butter, melted
1 1/4 cup very warm tap water

1. Proof yeast in sugar and water. 2. Mix flours and salt in a large bowl. 3. Make dough from yeast mixture and flour. Dough should be sticky. Let rise for 10 minutes 4. Spread melted butter over a cookie sheet. 5. Roll dough out into a rectangle. Transfer to butter pan and  let rise for another 10 minutes. 6. Cut into bread sticks, spray with olive oil. Sprinkle with garlic salt (I used a dried garlic and sea salt grinder). Bake at 375 for 20 minutes. (Give or take, I cooked mine for 22, the site I got the original recipe from did 15, but then hers didn’t use whole wheat.)


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