The cure for "June Gloom"

It's June and we're experiencing our usual "June Gloom" here in California. It's been cool and overcast and has even drizzled the last couple of nights. These are the kind of days I love having soup. I found this recipe for chicken tortellini soup and then changed it to suit our tastes and it's awesome. If I could, I would make this for dinner tonight. But since I can't, I think YOU should! Did I mention its really easy too??

CHICKEN TORTELLINI SOUP

7-3/4 cups boiling chicken broth
1 (14.5 ounce) can stewed tomatoes, cut up
1 (10 oz) pkg. frozen chopped spinach, thawed (I chop fresh spinach)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 (9 oz) package refrigerated cheese tortellini
2-1/2 cups cubed cooked chiken

In a dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes; add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

Now if you REALLY want to impress your family, make these homemade breadsticks too. They'll be so impressed, they will praise your name. It's true, I've experienced it. Even though it's not my recipe, these are now referred to in my house as "Mommy's famous breadsticks". They're so darn good. Make them quick and you'll score some major brownie points with your family.

MOMMY'S FAMOUS BREADSTICKS

1 Tbls. yeast
1-1/2 cup warm water
2 Tbls. sugar
1/2 tsp. salt
3 cups flour
3-4 Tbls. butter
onion salt, garlic salt, Italian seasoning, Parmesan cheese

Dissolve yeast in warm water then add sugar, salt and flour. Mix well. Let dough rise for 10 minutes covered. Melt butter and spread 1/2 of the butter on a cookie sheet. Roll out the dough onto the butter greased sheet. Spread the remaining melted butter on top. Sprinkle garlic salt, onion salt, Italian seasoning, and Parmesean cheese on top. Cut into breadsticks with a pizza cutter. Let rise for another 15 minutes. Bake at 375 for 20 minutes. YUMMY!!