One-Pot Cheesy Tortellini with Sausage

One-Pot meals are the BEST kind of meals. This super quick and easy one-pot cheesy tortellini is perfect for busy nights.

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I absolutely LOVE one-pot meals. You just throw everything in a pot or pan, and you have a delicious dinner in under 15 minutes. With only one pan to clean. What’s not to love?

One-Pot Cheesy Tortellini with Sausage

  • 300 grams Italian sausage, uncooked
  • 1 3/4 cups Marinara sauce
  • 1 cup low sodium chicken broth
  • 1 225 gr. pkg fresh cheese tortellini
  • 2 cups of fresh baby spinach, chopped
  • 1 1/2 cups mozzarella, grated
  • 1/4 cup parmesan cheese, grated
  1. Preheat the broiler
  2. In an oven-proof skillet, brown the Italian sausage over medium heat, until it is cooked thoroughly. Drain off any excess grease.
  3. Add the marinara sauce and chicken broth to the skillet. Bring to a gentle boil.
  4. Stir in the tortellini. Simmer for 3 to 4 minutes, uncovered or until the tortellini is tender, and the liquid has reduced.  Stirring occasionally.
  5. Stir in the spinach. Top with the cheese.
  6. Broil for 1 to 2 minutes  or until the cheese is bubbly and golden brown

Serve 3 to 4

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Similar Posts:

One-Pot Beef Stroganoff

One-Pan Mediterranean Chicken Pasta

Creamy Chicken and Wild Rice Soup

Greek Tortellini Pasta Salad

 

 

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Jalapeno Popper Loaded Potato Soup

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off!


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This decadent soup is so amazing I can’t even begin to describe it. There is just so much going on here. It’s rich and creamy with a nice kick of spice, but not so spicy that it punches you in the face with heat. The cream cheese really mellows out the spiciness. With all the different flavors and textures, every spoonful is just a little bit different. I have included some ideas for garnishing the soup. I think that crunchy corn chips would add a great texture. Also, if you find this soup too spicy, a dollop of sour cream will really soften the spiciness.

TIPS:

  • Remove the seeds and ribs for less heat. I chose to remove them as the Jalapenos that we have been buying have been extremely spicy. You could also use fewer jalapenos for less heat. If you like really spicy foods, use extra peppers. You could also add hot sauce.
  • Make sure the cream cheese is room temperature so that it melts into the soup.

 

Jalapeno Popper Loaded Potato Soup

Recipe Source: Vintage Vibes

  • 4 strips of bacon, diced
  • 4 fresh jalapeno peppers, seeded and diced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons flour
  • 3 cups chicken stock
  • 2 cups milk or half and half
  • 2 teaspoons chicken bouillon
  • 2 cups diced, peeled russet potato ( about 1 large)
  • 4 ounces diced low-fat cream cheese ( room temperature)
  • 1 cup grated sharp cheddar cheese, plus extra for garnishing
  • 2 green onions, sliced thinly
  • Garnishes: grated cheese, sour cream, cooked bacon bits, sliced pickled jalapeno, corn chips
  • Sea Salt and pepper to taste

Directions:

  • Gently heat the milk and chicken stock over low heat until hot but not boiling.
  • In a large heavy-bottomed pot, cook bacon over medium heat until crispy. With a slotted spoon, remove bacon to a paper towel-lined bowl. Leave about 2 Tablespoons of rendered bacon drippings in the pot.
  • Saute onion, red pepper, and jalapeno peppers about 5 minutes or until softened. Add garlic and cook for another minute.
  • Sprinkle flour over vegetables. Cook for 2 minutes, while stirring. ( The roux should be the consistency of wet sand if it seems too dry add another Tablespoon of bacon drippings or butter to the pot).
  • Whisk in hot chicken stock and milk, stirring well to ensure there aren’t any lumps. Add the potatoes to the pot and bring to a gentle simmer. Cover and reduce heat to low. Stir once or twice during the cooking process.
  • Cook until potatoes are tender, about 20 minutes.
  • Whisk in cream cheese, stir until the cream cheese completely melts. Over low heat, slowly stir in the cheddar cheese until the cheese melts. Stir in reserved bacon and green onions. Serve hot. Top with garnishes. Yields: 6 servings

Other recipes that you might like:

Broccoli Cheddar Soup

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spicy Thai Noodle Salad with Peanut Dressing

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

One-Pan Mediterranean Chicken Pasta

 

Broccoli Cheddar Soup

This Broccoli Cheddar soup is rich, creamy, and cheesy. My three favorite food groups.

 

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Broccoli Cheddar Soup is a classic soup, and it is classic for a reason. It is absolutely delicious! Even people who don’t like broccoli, love this soup. So creamy and cheesy, it really hits the spot on a chilly day. If this isn’t comfort- food at its finest, I don’t know what is!

Tips:

  • For the best texture, grate the cheese yourself. That shredded cheese that comes out of a bag is coated with starch that prevents it from clumping together, so it does not melt well.
  • For the best cheesy flavor, use really sharp cheddar cheese. That is the only kind of cheese I ever buy. The sharpest cheeses have the most character, so more bang for your buck.
  • If you would like to make this a little lighter, you can replace the heavy cream with milk mixed with a bit of cornstarch. It won’t be quite as creamy, but it will still be delicious. For cornstarch to really thicken, it has to gently boil for a couple of minutes. Make sure you are continually stirring while it is boiling, to prevent it from burning. If you are using heavy cream, do not boil.
  • If you would like to use the stalks of the broccoli as well as the florets, make sure you peel the tough outer layer and dice finely.
  • You can blend this if you prefer a creamier texture. I don’t really like to use the blender when I am pureeing hot soups, because it is dangerous and also makes a big mess. I highly recommend using an immersion blender. If you do use a blender, let the soup cool slightly, only do small batches at a time, and remove the middle piece out of the lid and cover loosely with a clean dish towel (this will prevent the hot steam from building up inside the blender).
  • Have the soup on very low heat when adding the cheese. If the temperature is too high, the soup could end up being grainy or could cause it to separate. If this happens, I would definitely recommend blending the soup.

Broccoli Cheddar Soup

Recipe Source: Vintage Vibes

  • 1/3 cup butter
  • 1/2 medium yellow onion, finely diced
  • 1 large carrot, peeled and grated (about 1 cup)
  • 2 ribs of celery, finely diced
  • 1/3 cup  flour
  • 3 to 4 cups broccoli florets, chopped into bite-size pieces
  • 4 cups of  heated stock, chicken or vegetable,
  • 1 cup of heavy cream (or 1 Tablespoon of cornstarch mixed with 1 cup of milk)
  • 2 cups of sharp cheddar cheese, grated
  • salt and pepper, to taste

Directions:

  1. Melt butter in a large Dutch oven over medium heat. Saute onion, carrot, and celery until softened, about 5 minutes. Add flour and continue cooking an additional 2-3 minutes. Whisk in the hot chicken stock. Stir well, to avoid any lumps. Add broccoli.
  2. Bring soup to a gentle boil. Stir well,  cover, and reduce heat to low. Cook until broccoli is tender, about 15 to 20 minutes. Stir often.
  3. Add cream. Cook until the cream is heated, 2 to 3 minutes. Do not boil. * If using milk and cornstarch, bring to a gentle boil and cook for 2-3 minutes, stirring the entire time. Then reduce heat to low before adding the cheese. Add cheese, a small handful at a time, continually stirring until cheese is melted. Season with salt and pepper, to taste. Yields: 4 to 6 servings

You might like these recipes:

One-Pan Mediterranean Chicken Pasta

Jalapeno Popper Loaded Potato Soup

Italian Sausage Meatball Minestrone Soup

French Onion Turkey Burgers

Chicken and Bacon Corn Chowder

Greek Quinoa Salad

Spinach and Feta Quiche

 

Spinach and Feta Quiche

Quiche me, you fool! Sorry, I couldn’t resist! Okay, lame jokes aside, can we talk about quiche for a minute?

 


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Quiche is probably one of the most versatile dishes ever. It is an excellent addition to a brunch menu. Served with a nice salad; it makes a delicious light lunch or dinner.  So simple, but your guests will think that you fussed all day.


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This quiche has all of the flavors you would find in a traditional Spanokopita (A Greek Spinach and Feta Pie). Loads of spinach, tangy feta cheese, onions, garlic, and dill. Continue reading “Spinach and Feta Quiche”

Spaghetti Carbonara with Roasted Cauliflower

Spaghetti  Carbonara is a classic pasta dish that requires only a few essential ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.

 



 



There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino, and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower, and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese, as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: Vintage Vibes

Serves 2

Ingredients:

  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Directions:
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with a slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl, whisk eggs, Parmesan, and a splash of the pasta water. Off the heat, toss the pasta with the egg mixture, stirring together until the sauce is creamy. Add the cauliflower, bacon/onion mixture, and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.