Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.

Italian Wedding Soup

* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo


In a large pot over high heat, heat the chicken broth to boiling.

While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).

Form mixture into small meatballs, less than 1-inch in diameter.

To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.

Cook for about 15 to 20 minutes, until the meatballs are cooked through.

Serve in bowls and pass extra Parmesan cheese.

Ravioli and Zucchini Soup

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional


In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.