Skillet Tomatoes and Squash

Prep Time:  30 minutes

4 Tbsp butter
2 small zucchini, sliced
2 yellow summer squash, sliced
2 medium onions, thinly sliced
4 medium tomatoes, sliced
1 tsp. garlic salt
1/2 tsp. dried basil or 1 Tbsp. chopped fresh basil
4 oz. grated mozzarella cheese
1 cup seasoned croutons

Melt butter in large skillet.  Add squash and onion.  Cook over medium heat until the vegetables begin to become golden.  Gently stir in the tomatoes and seasonings.  Turn heat to low, cover, and cook for 3 to 5 minutes, or until the tomatoes are tender.  Remove from heat, sprinkle with cheese and croutons.  Cover, let stand for 2 to 3 minutes or until the cheese is melted.

Servings:  6-8 as a side dish

Tortellini Sausage Soup

Prep Time:  1 hour

4 links Italian sausage
8 cloves minced garlic
2 onions, diced
1 cup water
4 cans chicken broth
1 cup apple cider or apple juice
29 oz. can diced tomatoes
15 oz. can tomato sauce
6 medium carrots, sliced
2 tsp. dried basil
2 tsp. dried oregano
4 medium zucchini, sliced
2 - 10 oz. packages of frozen cheese tortellini
1/4 cup dried parsley

1.  Remove the casings from the sausage and crumble in a large soup pot.  Cook sausage over medium heat and drain half-way through cooking.  Add chopped onions and garlic and continue cooking until sausage is no longer pink.

2.  Add tomatoes, tomato sauce, apple juice, water, chicken broth, carrots, oregano and basil, parsley and zucchini.  Cover and simmer for 30 minutes.

3.  Add the tortellini and cook until tender.

Makes 12 servings.

This is one of my family's favorite soups.  It has a great flavor and is very filling.  I serve this soup with oatmeal muffins.