Hearty Tortellini Soup

2 Tbsp olive oil
1 red onion, chopped
2 carrots, chopped
3 small zucchini, chopped
2 cloves garlic, minced
1 can diced tomatoes
3 cans chicken broth
1 can red kidney beans, rinsed and drained
2 Tbsp Worcestershire Sauce
1 pkg (9oz) refrigerated tortellini pasta

Heat oil in a 6-qt saucepan over medium high heat. Add raw veggies and sauté until veggies are crisp-tender.

Add chicken broth, tomatoes, beans and Worcestershire. Bring to a boil and then stir in pasta. Return to boiling. Cook until pasta is tender, stirring occasionally. Serve with parmesan cheese.

Butternut Squash Soup with Carmelized Onions

3 Tbsp butter
4 yellow onions, thinly sliced
1 tsp sugar
2 1/2 lb butternut squash, peeled & cut into 1/2" cubes
1/4 lb Black Forest Smoked Ham, cut into 1/2 " cubes
2 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
3/4 tsp dried sage
40 oz chicken broth
3/4 tsp salt
1/2 tsp ground pepper
15 oz can Great Northern Beans, rinsed and drained
1 cup frozen tiny green peas, thawed
1 cup shredded provolone cheese

In a deep sided, heavy saucepan over medium heat, melt butter. When hot, add onions and sprinkle with sugar. Cook slowly, stirring, until onions start to brown. Add squash, ham, thyme, rosemary and sage. Cook, stirring, until squash softens slightly. Add broth, salt & pepper and bring to a simmer. Reduce heat to low and simmer uncovered until squash is barely tender. Add beans & peas and cook until heated through. Ladle into warmed bowls and garnish each serving with a generous sprinkling of cheese. Serve immediately.