It’s the season of cozy. Comfort food is in full swing and I have to say, I’m here for it. Although cozy can sometimes mean lots of hours in the kitchen, which I am not here for. I’ve put together a few of my go-to weeknight meals that feel cozy but they’re not going to keep you busy all day,
We’re starting with Italian Sausage and Tortellini Soup from Woman’s Day Recipe. This is a make ahead, crock pot, meal. But huge bonus, you can start it at 3:00 in the afternoon and be eating by 6:00 pm. Sometimes I have all my ducks in a line and can get a crock pot meal going in the morning, and other times not so much. And this is my favorite on those not so much mornings.
Ingredients
1 lb Italian sausgae (hot or mild depending on your preference)
1 large onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken broth
1/2 tsp dried Italian herb seasoning
1/2 tsp salt
1/4 tsp pepper
1 can (8 oz) tomato sauce
1 can (18 oz) tomatoes in juice, chopped (reserve juices)
2 cups sliced mushrooms
1 pkg (10 oz) fresh or frozen cheese-filled tortellini
1 zucchini, quartered lengthwise and sliced
1/4 cup chopped fresh parsley
2 Tbsp grated Parmesan cheese
Heat a nonstick skillet over medium-high heat, cook sausage 8-10 minutes, until browned. With slotted spoon, transfer to slow cooker. Add onions, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms to slow cooker.
Cover and cook on high 3-4 hours or on low 6-10 hours. Meanwhile, cook tortellini according to package directions. Drain.
Add zucchini, parsley and tortellini to slow cooker and cook on high 15-20 minutes or until zucchini is tender. Spoon into individual bowls and service with freshly grated Parmesan cheese.
The next recipe is Chicken Pot Pie, a cozy classic. It’s from the woman herself, Martha Stewart and its delicious.
Ingredients
5 Tbsp unsalted butter
1 medium onion, chopped
4 medium carrots, diced small
2 garlic cloves, minced (could also use 2 tsp of minced garlic)
1/2 cup all purpose flour
4 cups low sodium chicken broth
1 cup frozen peas
3 cups shredded, cooked chicken (could substitute with a rotisserie chicken)
1/3 cup fresh parsley
Pillsbury Premade Refrigerated Pie Crust, 2 count
Preheat oven to 375 degrees.
Add butter to dutch oven and melt over medium heat. Add chopped onions and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add in broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat and simmer until sauce is thickened, 5-7 minutes. Stir in peas. Season with salt and pepper and add shredded chicken and parley. Pour into a 2 quart baking dish.
For the crust, Martha Stewart of course makes it homemade. For me, Pillsbury does it right. Combine (meaning smush together, very technical term) both crusts from the package. Flour your surface and roll the crusts into one that will cover (ish) your 2 quart baking dish. Cut vents in the dough. Bake for 45 - 50 minutes.
If you're anything like me, you’re always looking for new recipes that are easily made during the week, are family favorites and feel cozy and like home. These two dishes are sure to become favorite staples in your winter rotation. Enjoy these with your family and I’d love to know how you like them!
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