InstaPot Creamy Tomato Tortellini Soup

1 T. olive oil
1 lb. turkey sausage (removed from casing)
1 medium onion, chopped
3 cloves garlic
1 T. tomato paste
1/4 t. red pepper flakes (optional)
1/2 t. dried basil
Salt & pepper to taste
14 oz. crushed tomatoes
4 c. chicken or vegetable broth
8 oz. cream cheese, room temp
4 c. cheese tortellini
1/2 c. light cream
4 oz. baby greens (optional)
4 oz. cheddar, grated

Turn Instapot on to sauté mode. Once hot, add olive oil & sausage, brown & add onions, cook until softened. Add garlic, cook until fragrant, 30-60 seconds. Add tomato paste, red pepper flakes, dried basil, salt, pepper. Stir to combine & cook 20-30 seconds.

Add crushed tomatoes & broth to the pot and give everything a few stirs until well combined. Place the lid of the Instapot on and set valve to sealed position. Press manual pressure cook button & set to 15 mins. When the cooking time is ended, release pressure manually.

Once pressure is fully released, slowly remove lid & turn the Instapot back to sauté mode. Add cream cheese, stir until melted. Add tortellini & cook according to package directions for al dente, usually about 7 mins for fresh tortellini.

Add cream & greens, stir until incorporated & greens begin to wilt.

Turn the Instapot off & add cheddar right before serving. Garnish with fresh basil if desired.

from: Karly - Running to the Kitchen

Hearty Chicken and Rice Soup

10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

from: Allrecipes

Katrina's Veggie Cheese Soup

3 cubed potatoes

1 c. broccoli

1/2 c. chopped carrots

onion

1 can chicken broth

1/2 c. milk

3 T. flour

6 oz Velveeta cheese, cubed

Over medium heat, cook vegetables in broth until soft. Combine milk & flour, add to soup, let thicken. Add cheese, let melt. Enjoy!

from: Katrina

Dressed Up Tomato Soup

1 can Tomato Soup
1 can diced tomatoes
chicken boullion
salt & pepper

Puree the diced tomatoes in a blender, pour into a saucepan with the soup over medium heat. Sprinkle in boullion, salt & pepper to taste, stir and bring to a simmer. Enjoy!

Audrey's little note: this soup is so fast & easy, and awesome with grilled cheese!

Bison Bacon Chili

6 oz uncured bacon
1 lb grass fed bison
½ onion diced
2 large carrots
1 bell pepper
2 T chili powder
½ T cumin
½ T paprika
1 tsp oregano
1 tsp dried parsley
sea salt and pepper to taste
15 oz can tomato sauce (no sugar added)
15 oz can diced tomatoes
½ cup GF chicken broth

Heat pot to medium high and add chopped bacon. Stir occasionally until crispy. Remove with slotted spoon onto paper towels.

Add chopped onion, carrots, bell pepper, and jalapeno to bacon fat; cook for 7 minutes.

Add bison to veggies and break apart. Cook for 10 minutes.

Add spices and garlic and mix well, add broth, tomatoes, and sauce and stir. Bring to boil. Reduce heat and simmer for 15-20 minutes.

When ready to serve, stir in 3/4 of cooked bacon. Garnish with remaining bacon, chopped avocado and cilantro (optional).

Beef Stew

2 pounds beef stew meat, (cut into bite-sized pieces)
1/4 c. flour
2 T. olive oil
1 tsp salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano

Crock Pot Method:

In a large bowl, toss the beef with flour, salt & pepper to coat evenly. Brown in the olive oil.

Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.

Quick Cook Method (Electric Pressure Cooker):

In a large bowl, toss the beef with flour, salt & pepper to coat evenly. On the 'Brown' setting, warm the oil and brown the beef on all sides. Transfer the meat to a bowl.

Add the broth to the cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste and spices, stir to combine. Cover and cook on high pressure setting for 20 minutes. When done cooking, release the pressure according to the manufacturer's instructions.

adapted from: family fresh meals and williams-sonoma

Chicken Tortilla Soup

2 T. vegetable oil
1 small onion, diced
2 T. minced garlic
1/2 can diced green chiles (we like mild)
6 cups chicken broth
2 t. chili powder
1 t. cumin
1 can diced tomatoes (optional)
1 can black beans, rinsed and drained (optional)
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt & pepper
1 c. fresh cilantro, roughly chopped
Tortilla chips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, spices, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

adapted from: food network

Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve.

from: Tuscan Recipes

Creamy Potato Soup

1 onion, chopped (my family dislikes onion, so I substituted onion powder for flavor)
1/2 cup chopped celery (optional)
1/4 cup chopped carrots (optional)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk (or evaporated milk)
3 potatoes, cut into 1/4-inch slices
4 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
1/4 teaspoon chicken bouillon powder
cheddar cheese, shredded

In a large pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, and chicken bouillon. Simmer until thickened, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm with cheese as garnish.

Audrey's little note: my college roomate Heidi used to make a soup similar to this, and I was craving it the other day and ran across this recipe. All but one of my family gobbled it up...super good with biscuits!

adapted from: Best-Potato-Recipes.com

Lion House Creamy Chicken Noodle Soup

2 chicken breasts
5 c. chicken broth
1 c. chopped carrots
1 c. chopped celery (optional)
1 c. frozen peas
1 c. potatoes, diced
½ c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk or ½ c. whole milk
8-12 oz uncooked egg noodles (homestyle)
salt and pepper to taste

Boil, then shred chicken. Heat broth, add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper, peas and shredded chicken. Simmer until heated through and ready to serve.

from: Dinner's Ready, adapted from Lion House

Lime Navy Bean Chili

2-3 cans navy beans
2-3 chicken breasts
1 c. frozen corn
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
4 garlic cloves, minced
1 T. chicken boullion granules
1 t. ground cumin
1/2 t. chili powder
lime juice
sour cream (optional)
shredded mozarella cheese (optional)

Place all ingredients except for lime juice, sour cream & cheese in crock pot (add a little water if necessary). Cover and cook on low for 5-6 hours.

Remove chicken breasts & shred or cut into bite-size pieces. Return chicken to chili.

Garnish soup with lime juice, sour cream & cheese.

adapted from: Light & Tasty magazine

Tomato Bisque

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

Audrey's little note: Don't leave anything out of this soup--it's amazing.

from: Dinner's Ready

Chili

2 cans red beans, rinsed (or 1 lb dry red beans - instapot)
4 c. chicken broth
2 cans tomato sauce (8 oz.)
1 t. salt
2 c. tomato juice
1/2 t. pepper
2 T. chili powder
1 lb ground beef
1-2 cloves minced garlic or 1 t. garlic powder
1 c onion, chopped
1/2 t. cumin
1/2 t. cinnamon
1/2 square baking chocolate, chopped

Brown ground beef and onion in heavy skillet until lightly browned. Add all remaining ingredients. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.

Instapot instructions: add dry beans and chili powder to chicken broth, press chili/beans setting (takes approximately 45 mins). Brown beef with onion & garlic, stir into beans with tomatoes, juice & sauce, remaining spices, run a second chili/beans setting.

adapted from: Lion House cookbook

Taco Soup

1 lb. ground beef
chopped onion
1 can kidney beans
1 can yellow corn
1 can diced stewed tomatoes
salt
pepper
taco seasoning
shredded or cubed cheddar cheese
sour cream
Fritos chips
fresh chopped cilantro (optional)

In a large pot, brown ground beef with the onion, add salt & pepper to taste, drain. Add taco seasoning and cans of vegetables, including liquids. Add water if needed. I usually sprinkle in some dried parsley too, for color. Bring to a boil over medium heat and simmer 15-20 minutes, stirring frequently.

Serve with shredded cheddar cheese, sour cream, Fritos chips, and fresh cilantro.

from: my friend Heidi

Corn Chowder

2 T. butter
extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh tyme, leaves only (or @ 1/2 t. dried)
1/4 c. all-purpose flour
4-6 c. canned vegetable or chicken stock
2 cups heavy cream
2 potatoes, peeled and diced
frozen corn
salt and freshly ground black pepper
1/4 c. chopped fresh parsley leaves

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Add corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

adapted from: Tyler Florence, Food Network

Senate Bean Soup

2 pounds Michigan navy beans
4 quarts water
1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)
1/4 cup (1/2 stick) butter
1 medium onion, chopped
salt and pepper
1/4 cup fresh parsley leaves

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours.

(Or, you can use canned beans and start here:) Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

from: Paula Deen, Food Network

Chicken Noodle Soup

Whole chicken
Chopped onions
Chicken boullion
Garlic (1-2 cloves or 1-2 t. minced)
Nutmeg
Salt
Pepper
2 large potatoes, peeled & cubed
2-3 large carrots, pelled & chopped
Homestyle egg noodles (frozen or dry--both are good)

Rinse and place a whole chicken in a large pot, cover with water. Throw in some chopped onions, chicken boullion, a clove or two of garlic, and a good sprinkle of nutmeg, some salt and pepper. Bring to a boil, cover and simmer over medium heat for about an hour and a half, until chicken is cooked and meat falls off bones. Remove chicken from the pot and let the broth cool a bit. Remove as much fat as possible from the broth.

Peel and cube two large potatoes and three large carrots, put them in the broth along with a bunch of homestyle egg noodles and bring to a boil, cook until the vegetables and noodles are tender. Meanwhile, debone the chicken and add the meat to the pot. Add seasonings to taste: chicken boullion, nutmeg, salt & pepper...can add seasoning salt if desired.

Audrey's little note: This is one of my family's ABSOLUTE favorites, perfect with a warm loaf of bread or hot rolls. Even better on a snowy day like today!

adapted from: Preston family favorites