Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

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Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

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Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.

Instant Pot Broccoli Cheddar Jack Soup

I’m a huge fan of broccoli cheese soup, especially when pepper jack cheese is involved! I streamlined my old stove-top method to speed up the process using my Instant Pot to do most of the work, then I stir in copious amounts of shredded cheese, and a quick roux made on the stovetop to thicken the soup up.

Items used to make this recipe:

(affiliate links)

• 6 quart instant pot https://amzn.to/33rIs7L

• cheese grater https://amzn.to/3l81JBp

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Instant Pot Broccoli Cheddar Jack Soup

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups diced onions

• 1 cup diced celery

• 1 cup shredded carrots

• 4 cups bite-size broccoli florets

• 3 cups chicken stock (try my homemade)

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 12 ounces pepper jack cheese, shredded

• 1 teaspoon dijon or spicy brown mustard

• salt and pepper to taste

Directions

1. Using the “sauté” function, place the butter and onions in the inner pot and cook, stirring frequently, until the onions are translucent, about 3 or 4 minutes.

2. Add the celery and carrots and sauté for another couple of minutes, stirring frequently; press “cancel” on the instant pot to stop the sautéing process.

3. Add the broccoli florets and chicken stock to the inner pot and cover with lid (locked and vent set to “sealing”); press the “manual” or “pressure” button and select a cook time of 1 minute.

4. Manually release the pressure from the instant pot.

5. On the stovetop over medium-high heat, melt 4 tablespoons butter in a 10-inch skillet or 2-quart saucepan, then add 4 tablespoons of flour and whisk together until no dry flour remains; continue whisking for 3 or 4 minutes.

6. Slowly whisk the milk into the butter/flour mixture and continue whisking until the mixture reaches a full boil and thickens; remove from heat.

7. Pour the butter/flour/milk mixture into the instant pot; add the shredded cheese and mustard and stir until the cheese is completely melted.

8. Taste the soup and add salt and pepper as needed.