Soups and Stews Archives - Percolate Kitchen

20-Minute Cheese Tortellini and Vegetable Soup

This cheesy tortellini soup is only 20 minutes from start to finish and your family is going to love it!

Whenever I’m trying to survive through a busy week, I turn to quick soups like this one. They’re packed with vegetables, customizable (hello, using up leftovers), freeze well, and they’re cheap to make. It’s like a one-two-three punch of deliciousness.

Like, I’m not even sure ‘deliciousness’ is a word, but it totally can be when you’re talking about making this easy, flavorful and low-cost soup.

Earlier this week in the Meal Plan Buddies email, I talked about meal planning during weird weeks.

You know the weeks I mean: when the ish is hitting the fan and you’re busy, trying to hang on to your sanity, yet you’re not always sure how your evenings will be so how the heck can you plan for the cooking? 

If you’ve ever had a week like that, then I feel ya sister. That’s when knowing how to pivot, understanding your kitchen strengths, and being kind to your future self will come into play big time.  

It’s also where dishes like this 20-minute cheese tortellini and vegetable soup make an appearance on our dining room table.

Just 20 minutes and it’s so easy that it kinda feels like cheating.

As in, “I’ve just called Dominos for dinner and now I’m going to lie here and stare at the wall til they arrive’ kind of cheating.   

It’s full of flavor, bursting with vegetables, comforting to make and kids love it.  

It also freezes awesome, although the tortellini have a tendency to taste a little soggy if they’ve been cooked prior to freezing and thawing. So if you want to make this ahead of time, I ‘d recommend planning ahead on the soup part, and then storing the soup in the freezer alongside a separate baggie full of tortellini. Then you can add them in during the reheat.  

I also made a video for this cheesy tortellini soup! It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!

It’s slightly choppy, since I’m still honing my little video skills, but you can see how simple the soup actually is. Especially for one with so many vegetables packed inside!

And, before you say it- in the video, I added crumbled brown sausage. This is totally up to you in this recipe; you can leave out the sausage and swap vegetable stock to make this a vegetarian soup. You could even use vegan pasta and hold the cheese to make these even more of a plant-based soup! So when you see me popping the crumbled sausage into the soup but don’t see

So when you see me popping the crumbled sausage into the soup but don’t see that part in the recipe, have no fear: it’s simply an addition we like to do around here because I <3 sausage, but it’s not needed for this delicious soup.

In any case, it’s an easy, flavorful, family-approved soup. It takes 20 minutes from start to finish and most of that is waiting for the carrots and onions to soften.

I mean, come on. When you’re looking for an easy dinner, you can’t do much better than a cheesy tortellini soup.

Enjoy!

An easy soup that comes together in only 20 minutes and is so tasty, it feels like cheating! This cheese tortellini soup is a kid favorite, too.
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20-Minute Cheese Tortellini and Vegetable Soup
This soup is so easy it almost feels like cheating; with just a few handfuls of ingredients and a box of stock, you’ve got a flavorful soup comes together quickly and is so flavorful! Crumbled sausage is a nice addition to this soup, if you have some on hand. If you’ve got fresh tortellini and diced kale, all the merrier; but I also keep both in my freezer so that this soup can be pulled together in a pinch.
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 2 tablespoons butter
  • 1 large yellow onion diced
  • 2 large carrots diced (about 1 cup)
  • 2-3 stalks celery diced (about 1 cup)
  • teaspoon chili flakes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4-5 cloves garlic minced
  • 1 cup corn kernels
  • 2 handfuls fresh spinach
  • 3 cups chicken broth or stock
  • 2 cup cheese tortellini
Instructions
  1. In a large pot, heat butter over medium heat until shimmering. Add the onion, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened, about 2-3 minutes.
  2. Add the garlic and stir to combine, cooking until the garlic has whitened and become fragrant about 1-3 minutes.
  3. Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
  4. Once the spinach has wilted, pour in the chicken broth.
  5. Bring to a boil and then reduce the heat to low. Simmer for 5 minutes, then remove from heat.
  6. Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes.
  7. Serve hot, garnished with grated parmesan cheese.

Veggie Skillet Chili

A quick and simple skillet chili, loaded with vegetables! Everything cooks faster in a skillet, and the recipe is customizable for an easy weeknight meal.

This quick and simple skillet chili is loaded with vegetables! It’s super customizable as well; you can add ground beef, if you’d like, or punch up the flavor with beer added in for the stock. Play around with your vegetables, add in extra seasonings; this is a great recipe to use up what you’ve got in your kitchen and still get on the table in time for a weeknight meal. 

Making this skillet chili in a skillet or pan means there’s more surface area to cook on; therefore the vegetables cook faster, meaning the chili comes together quickly and on your table much faster than simmering a pot on the stove for a few hours.

A quick and simple skillet chili, loaded with vegetables! Everything cooks faster in a skillet, and the recipe is customizable for an easy weeknight meal.

The real base of this skillet chili is in the sweet potatoes and black beans, which add heft to the chili. That way, you can easily go meat-free without needing meat to do any of the heavy lifting flavor-wise. I used fresh corn, but feel free to sub in frozen corn if that’s all you have on hand. Adding corn brings little pops of sweetness to this skillet chili that really complements the black beans.  

If you want to add beer to this chili, then swap it out in equal parts to the stock. After you add it to the skillet chili, the alcohol will cook off over the course of cooking, but you may want to give it whift just to make sure! I would recommend using something dark and heavy, like a brown ale. 

A quick and simple skillet chili, loaded with vegetables! Everything cooks faster in a skillet, and the recipe is customizable for an easy weeknight meal.
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Veggie Skillet Chili

This skillet chili is cooked in a skillet instead of simmering for a few hours in a pot. It comes together quickly, making it a perfect weeknight dish! It's also super customizable - you can add in ground beef if you're not in a vegetarian mood, and swap some of the stock for a dark beer to punch up the flavor. If you want to add ground beef, add it in after Step 4, after the pan has been deglazed. Brown the bef, crumbling it as it cooks, then proceed to Step 5. 

Serve with your favorite garnishes, like sour cream, corn chips, hot sauce, and cheese!

Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 8 oz peeled sweet potatoes about 1 cup
  • 2 large carrots, peeled and diced
  • 1 medium white onion, diced
  • 3-4 cloves garlic, minced
  • 2 large bell peppers, seeds and ribs removed, diced about 2 cups
  • 1 1/2 cups diced tomatillo about 8-10 small
  • 16 oz vegetable or beef stock/broth
  • 15.5 oz cooked canned black beans or 1 heaping cup
  • 14.5 oz canned diced tomatoes
  • 1 cup corn kernels
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground chiptole powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
garnish suggestions
  • sour cream
  • shredded cheese
  • hot sauce
  • corn chips
  • diced avocado
Instructions
  1. Begin by heating the vegetable oil over medium heat in a large skillet, until shimmering

  2. Add the sweet potatoes, carrots, and onions and cook until the onions are cooked through and the potatoes and carrots have started to soften, about 5-8 minutes. 

  3. Add the garlic, bell peppers and diced tomatillos and stir to combine, cooking until the garlic has whitened and become fragrant, about 1-3 minutes.  

  4. Deglaze the pan with the stock, scraping up any brown bits from the bottom of the pan with a wooden spoon. 

  5. Add the black beans, diced tomatoes, corn, paprika, chipotle powder, salt and cumin, then stir to combine. Turn the heat down to low and simmer for 20 minutes, until all the vegetables have cooked through and softened. Stir occasionally.  

  6. Remove chili from heat and serve hot with garnishes. 

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Loaded Sheet Pan Cauliflower Nachos

Pressure Cooker Potato Soup

Peanut Butter, Banana and Nutella Pastries

Pressure Cooker Potato Soup

An almost ethereally creamy potato soup that goes from ingredients to table in under 20 minutes! This simple soup is so incredibly easy to make, and the pat of cream cheese added at the end feels decadent but gives real body to the soup. Top this soup with finely diced crispy bacon and a handful of snappy green onions!

This ethereally creamy potato soup goes from ingredients to table in under 20 minutes! So easy to make, and delicious with green onions and crispy bacon.
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Pressure Cooker Potato Soup
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 2 lb russet potatoes , peeled
  • 2-3 cloves garlic , minced
  • ½ cup chopped leeks , whites and tender parts of greens only (about 1 large leek)
  • 1 cup chicken or vegetable stock
  • 1 cup water
  • 3-4 strips bacon
  • ½ cup milk
  • 3 oz cream cheese , softened
  • 2-3 green onions , green part only, diced
Instructions
  1. Roughly cut the potatoes in halves or thirds, so that all the pieces are about the same size. Add the peeled potatoes, garlic, leeks, stock and water to the pressure cooker. Close and lock the lid, then set to cook for 10 minutes.
  2. Fry the bacon crispy, and let the bacon drain on a paper towel-lined plate. When the bacon is cool enough to handle, chop it finely and set aside.
  3. After the pressure cooker’s time is up, let the potatoes finish cooking with a natural release. Remove the lid and add the milk and cream cheese.
  4. Blend the potato soup until smooth. This can be accomplished right in the pressure cooker pot with an immersion blender, or you can transfer the contents of the pot to a blender or food processor and blend til smooth., working in batches if necessary. Remember, if you are using a blender or food processor, to cover the lid opening with a towel in order to allow steam to escape as you blend. Season the soup to taste with salt and pepper.
  5. To serve, ladle the blended soup into bowls and top with bacon and green onions.
This ethereally creamy potato soup goes from ingredients to table in under 20 minutes! So easy to make, and delicious with green onions and crispy bacon.

Apple and Sausage Chili in the Slow Cooker

I love all the different flavors and textures in this easy homemade crockpot chili that works SO WELL! This is one that makes your whole house smell amazing, too. One of my fave chili recipes for fall!

This apple sausage chili is simple and flavorful, with diced apple adding a subtle sweetness to the heat of the chili.

Use spicy sausage for a great chili kick, but if you can only find sweet sausage, that will work too; then adjust the heat to your taste.

This apple and sausage chili in the slow cooker calls for chipotle powder, which has a smoky, dry heat; you can substitute regular chili powder if you wish, or even leave the chili out completely and let everyone add their own heat with the addition of hot sauce after they’ve been served.

As for the apple, I recommend using a gala or fuji apple; both apples have a sweet flavor and firm flesh that holds up well in this sturdy chili.

 

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Apple and Sausage Chili in the Slow Cooker


Servings: 4 people
Author: Ruthy Kirwan
Ingredients
  • 1 pound ground beef or turkey
  • 1 pound spicy Italian sausage
  • 12 ounces dark or hoppy beer like an IPA
  • 1 cup yellow onion diced (about 1 when diced)
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 cup large apple peeled and diced (about 1 1/2 when diced)
  • 8 ounces tomato sauce
  • 3 tablespoons tomato paste
  • 15.5 oz can cooked black beans about 1 3/4 cup
  • 1-2 teaspoon chipotle powder depending on your preferred level of heat
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
Instructions
  1. Remove the sausage from its casing, if necessary. In a medium sized saucepan over medium heat, brown the sausage, crumbling it as you go. Add the sausage to the slow cooker pot.

  2. In the same pan, cook the ground beef or turkey until browned, crumbling it as you go. Add it to the slow cooker pot. 

  3. Deglaze the pan with about 1/4 cup of the beer, scraping up as much of the browned bits from the bottom of the pan as you can. Add the liquid and remaining beer to the pot. 

  4. Add the remaining ingredients to the slow cooker pot and stir to combine. 

  5. Cook on low for 6 hours or 4 on high. Serve with your preferred garnishes. 

 

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