Tomato Tortellini Stew

 

Cook Time30minutes mins

Total Time30minutes mins

Course: Main Dish, Soup

Cuisine: Italian

Keyword: tomato stew with tortellini, tomato tortellini stew, tortellini soup recipe

Servings: 6 servings

 

Calories: 651kcal

 

Author: MaryAnn Dwyer

Ingredients

• 1 Tbsp. olive oil
• 1 lb. Italian sausage hot or sweet, casing removed
• 2 Tbsp. butter
• 1 cup yellow onion chopped
• 3 garlic cloves minced
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes or 1/2 tsp. if you like it spicy
• 1 28- oz. can diced tomatoes with Italian herbs
• 1 32- oz. package vegetable broth I use Pacific Foods
• 1 cup water
• 1 15- oz. can cannellini beans drained and rinsed
• 4 cups baby spinach leaves chopped
• 1 9- oz. package refrigerated cheese tortellini
• 1/3 cup heavy cream
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

• In a large stockpot, heat olive oil over medium heat. Add Italian sausage and cook until no longer pink, about 3-5 minutes, crumbling as it cooks. Drain fat.
• Add butter, onion, garlic, salt, pepper and red pepper flakes and cook until onions are translucent, about 3-4 minutes. 
• Add tomatoes, vegetable broth and water and bring to a boil. Reduce heat and simmer for 10 minutes. 
• Stir in the cannellini beans and spinach leaves and simmer until spinach leaves are wilted, about 1-2 minutes. 
• Add the cream and the tortellini and simmer for an additional 3-5 minutes or until the pasta is just tender. Ladle into bowls. Garnish with parmesan cheese.

CAFE ZUPAS PUMPKIN CHORIZO SOUP

YIELD: 8

Pumpkin Chorizo Soup

Hearty and creamy pumpkin soup full of beans, tomatoes, and corn. 

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Ingredients

• 1/2 pound chorizo sausage, casings removed 
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin
• 2 cups chicken broth
• 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can black beans
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can corn 
• 1/2 teaspoon oregano
• salt and pepper to taste

Instructions

1. Cook the chorizo by gently breaking it apart in a large sauce pan over medium-high heat, about 7-10 minutes. Remove chorizo.

2. Add the oil and onion (alternatively, leave a tablespoon of chorizo fat and omit oil) saute until tender, about 4 minutes.

3. Add the garlic and cumin and saute until fragrant, about a minute. 

4. Add the chorizo, broth, pumpkin puree, drained black beans, drained corn, diced tomatoes, and oregano, bring to a boil, reduce the heat and simmer for 10 minutes. 

5. Season with salt and pepper. Add garnishes.

Notes

Sour cream, cheese, pepitas, and tortilla chips are all really great topping for this soup. If it's too thick add up to one more cup broth.

COCONUT LIME WHITE CHICKEN CHILI

Coconut Lime White Chicken Chili

★★★★★4.9 from 20 reviews

• Yield: 4 1x

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Description

An easy and delicious white chicken chili that can be made in the slow cooker or the Instant Pot.

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SCALE

Ingredients

• 3 boneless, skinless chicken breasts
• 1 (13.5 ounce) can coconut milk
• 1 (12 ounce) jar salsa verde
• 2 (14 ounce) cans white beans, rinsed and drained
• 2 cups frozen corn
• 1 (4 ounce) can diced green chilies
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 lime
• diced avocado and/or tortilla chips for topping ((optional))

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Instructions

FOR THE INSTANT POT:

1. Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
2. Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.

FOR THE SLOW COOKER:

1. Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
2. Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.

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Notes

*Recipe inspired by Kristy Denney

CREAMY TUSCAN TORTELLINI SOUP {QUICK AND EASY}

YIELD: 6 SERVINGS

CREAMY TUSCAN TORTELLINI SOUP 

PREP TIME 15 MINUTES

 

COOK TIME 15 MINUTES

 

TOTAL TIME 30 MINUTES

INGREDIENTS

•  1 tablespoon olive oil
•  1/2 cup finely diced onion
•  1 cup diced carrots (about 3 medium carrots, peeled)
•  3 cloves garlic, finely minced
•  4 cups chicken broth (I use low-sodium)
•  28-ounce can crushed tomatoes
•  1 teaspoon dried basil
•  1/2 teaspoon dried oregano
•  1/4 teaspoon dried thyme
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/8 teaspoon black pepper
•  10 ounces cheese tortellini (see note)
•  1 1/2 cups milk
•  3 tablespoons flour
•  1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained
•  2 cups cooked, diced or shredded chicken
•  2-3 cups lightly packed, torn or coarsely chopped fresh spinach
•  Freshly grated Parmesan cheese, for serving

INSTRUCTIONS

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds. 
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step). 
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender. 
4. Serve with freshly grated Parmesan cheese on top, if desired. 

NOTES

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list). 

HTTPS://WWW.MELSKITCHENCAFE.COM/CREAMY-TUSCAN-TORTELLINI-SOUP/

PRESSURE COOKER LASAGNA SOUP {+ STOVETOP DIRECTIONS}

YIELD: 6-8 SERVINGS

PRESSURE COOKER LASAGNA SOUP

PREP TIME 15 MINUTES

 

COOK TIME 6 MINUTES

 

TOTAL TIME 21 MINUTES

INGREDIENTS

SOUP:

•  1 pound ground Italian sausage or ground beef
•  1/2 cup finely chopped yellow or white onion
•  1/2 cup diced carrots (about 2 medium carrots)
•  2 cloves garlic, finely chopped or pressed through a garlic press
•  3 cans (15-ounces each) crushed tomatoes (see note)
•  1 teaspoon dried basil
•  1 teaspoon dried oregano
•  1 dried bay leaf
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  Pinch of black pepper (I use coarsely ground)
•  6 to 8 cups chicken broth (I use low-sodium) (see note)
•  8 to 12 ounces (3-4 cups) bowtie or rotini pasta or broken lasagna noodles (see note)

CHEESE TOPPING:

•  1 cup ricotta cheese or blended cottage cheese
•  1 cup mozzarella cheese (plus more for serving)
•  1/2 cup freshly grated Parmesan cheese
•  1/2 teaspoon dried basil
•  Pinch of salt and pepper

INSTRUCTIONS

1. For the cheese topping, stir together all the ingredients until well combined. Refrigerate until ready to serve. 
2. For the soup, select the sauté function on the pressure cooker and cook the sausage or ground beef, onion, carrots, and garlic, for 2-3 minutes, until the meat is no longer pink, breaking the meat into small pieces as it cooks. Drain any excess grease.
3. Add the crushed tomatoes, basil, oregano, bay leaf, salt and black pepper. Stir well, making sure to scrape up any cooked bits on the bottom of the pot. 
4. Add 6 cups of the chicken broth and the pasta and stir to combine. Give the bottom of the pot another good scrape (otherwise any cooked food on the bottom of the pot may alert the burn warning when the pressure cooker comes to pressure). 
5. Secure the lid and set the pressure cooker to cook on high. Use this formula for the cooking time (and read the note below): take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes. 
6. When the cooking time is finished, let the pressure naturally release for 10-15 minutes (otherwise liquid may spurt out of the valve when releasing pressure). Manually release remaining pressure or let it naturally release all the way (pasta will be a bit softer if doing this since it will continue to cook a little as the pressure naturally releases). 
7. Stir the soup and add additional chicken broth to thin, if needed (I add about 1 to 2 additional cups). Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

NOTES

Pasta: I've used both bowtie (farfalle) and rotini in this soup with good results. You can also use broken lasagna noodles (don't use the no-boil lasagna noodles). The amount of pasta really depends on how thick and pasta-loaded you want the soup. I usually add the full 12 ounces and then thin the soup out, if needed, at the end with additional broth.

Pressure Release: if you know you are going to let the pressure naturally release all the way and maybe even have the soup sit on warm for a while, I would suggest a cooking time of just 1-2 minutes so the noodles aren't overly soft and mushy.

Tomatoes: you can sub out some of the crushed tomatoes for tomato sauce for a richer, slightly thicker soup.

Pressure Cooker Burn Warning: it's really important to scrape up any bits of cooked meat or other food on the bottom of the pot before pressure cooking. If your pressure cooker gives the burn warning quite often (and seems finicky), you might consider sautéing the meat, onions, carrots in a skillet on the stovetop before adding to the pressure cooker. 

Stovetop Directions: in a 6-quart pot over medium heat, cook the sausage or ground beef, onions, carrots and garlic until the meat is no longer pink (break the meat into small pieces as it cooks). Drain any excess grease, if needed. Stir in the crushed tomatoes, basil, oregano, bay leaf, salt, pepper, 6 cups broth and pasta. Bring to a simmer and cook for 15-20 minutes until the pasta is tender, stirring occasionally to prevent sticking. Add additional broth, if needed, to thin. Serve the soup in bowls with spoonfuls of the cheese topping and additional mozzarella or Parmesan cheese on top.

HTTPS://WWW.MELSKITCHENCAFE.COM/PRESSURE-COOKER-LASAGNA-SOUP/