The plan for today is to make a main course that you can eat for dinner tonight and then freeze half for future meals.
This is always a hit. It tastes like you spent way longer making it than you did. I like to serve this with salad, and fresh pears as side dishes.
Creamy Tortellini and Sausage
- 2 pounds beef smoked sausage or Kielbasa
- 3 9 oz Tortellini Packages
- 2 Cups Chicken Broth
- 3 14.5 oz Cans Diced Tomatoes
- 2 8 oz Packages Cream Cheese
- 1 tbsp Italian Seasoning
- 3 Cups Shredded Colby Jack Cheese
- 1 tbsp Olive Oil
Slice sausage into bite size pieces
In a large stock pot (this is a lot of food) add olive oil and heat
Cook sausage until browned.
Add chicken broth, tortellini, Italian seasoning, and tomatoes.
Bring to a boil while stirring.
Turn down heat to low and cover. Simmer about 15 minutes or until tortellini is cooked.
Remove from heat and add cream cheese and shredded cheese.
Stir until combined and creamy.
Line an 8×8 dish with aluminum foil. Spoon in the remaining tortellini until the pan is full. Depending on how much you have left over, you may be able to fill a second 8×8 pan. Freeze. Put in gallon size Ziplock bags and store until ready to eat.
These are the 8×8 pans I use. You can click the image to see them on Amazon, but they are available most everywhere.
When you are ready to serve, remove from freezer in the morning and place in 8×8 pan. Let thaw. Cover top with foil and warm in 350 degree oven until heated through.
That is it for day 6!