Tortellini, Tomato, and Spinach Soup

I made this soup several weeks ago(oops!)...and forgot to post it! If you're looking for a light, easy to make soup- this is it. I will definitely make this again, however, next time I'm going to let the broth and herbs simmer a little bit longer. And maybe use Rotel tomatoes instead of plan just to spice it up a little.
Ingredients

* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, coarsely chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated Parmesan cheese (optional)

Directions

1.In a soup pot, heat olive oil over medium high heat.
2.Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3.Add broth and tomatoes, turn heat up to high, and bring to a boil.
4.Add the tortellini and cook according to package instructions.
5.When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6.Serve immediately.
7.Garnish each serving with a sprinkling of Parmesan.

Source: Recipezaar

PW Chili Con Queso

Let me start by saying I LOVE The Pioneer Woman Cooks. I love her cookbook, and her blog. Her cooking reminds me of back home in Oklahoma, probably because that's where she lives! It's all down home, comfort food cooking. SO when we had a company party at the end of December- I knew this was the recipe for me. It was good- although next time I will make it spicier by adding another jalapeno. If you like the flavor of jalapeno, but don't want the heat- just remove the ribs and seeds.

Ingredients

* 32 ounces Velveeta Cheese Loaf
* 10 ounces Rotel
* 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
* 7 ounces, weight Chopped Green Chilies
* 1 whole Yellow Onion
* 1 whole Jalapeno, or more to taste

Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!