Zesty Chicken Tortellini Soup, Chocolate Zucchini Cake

I made some amazing soup last night, and just had to share!

Zesty Chicken Tortellini Soup

4 c. chicken broth

4 c. beef broth

1 ½ lbs. chicken, cooked, cut up

4 carrots, sliced

2 celery ribs, sliced

1 onion, chopped

1 envelope onion soup mix

1 ½ t. dried parsley

½ t. garlic powder

½ t. crushed red pepper flakes

½ t. poultry seasoning

½ t. pepper

2 ½ c. frozen cheese tortellini (I add a lot more!)

Simmer everything except the tortellini 10 - 15 minutes, until vegetables are tender.  Add tortellini, simmer an additional 4 – 5 minutes.

by Stephanie, wife of Barbara's son Brandon
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UPDATE by Dee: 
Since Steph posted a recipe, I thought this would be a good place 
to add the end-of-summer cake recipe I got from her.


Stephanie's Chocolate Zucchini Bundt Cake

Mix:
2 c. zucchini
3/4 c. margarine
2 c. sugar
3 eggs
2 t. vanilla
2 1/2 c. flour
1/2 c. unsweetened cocoa
1 t. salt
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. cinnamon
optional: 1/2 c. nuts, chocolate chips

Bake at 350 for one hour in Bundt pan. Cool before removing from pan.

(Notes by Dee: I subbed butter/coconut oil for margarine, some unrefined cane for some of the white sugar, some whole wheat for part of the flour… and chocolate chips aren't optional. I baked these as cupcakes and frosted with the leftover white frosting from the White Chocolate recipe. I've also made mini muffins out of this—one recipe makes 4 dozen—and they are yummy little 'brownie bites'. Just don't over bake.)