Tag Archives: soup

Instant Pot Creamy Vegetable/Chickpea Tortellini Soup

I’ve been wanting to do a tortellini soup for a while. The recipe below is my own creation, based on reading several versions. If you like chorizo sausage, you can add a pound of chopped chorizo to the initial sauté. Being an ovo-lacto-pescatarian (I eat eggs, milk and fish with my veggies), I like to keep my soups meatless.

Once again, as I’m finding with these recipes, prepping the fresh veggies took longer than the actual cooking time. You could easily make this on the stovetop. What I like about the instant pot is that you don’t have to worry about it while it’s cooking. No stirring, no pot-watching. And it cooks in a fraction of the time.

Instant Pot Creamy Vegetable/Chickpea Tortellini Soup


1 Sweet Onion – Diced
3 Celery Stalks – Diced
3 Carrots – Diced
2 Garlic Cloves – Diced
2 TBS Olive Oil
5 Cups Vegetable Broth
1 Can Ro-Tel / or Stewed Tomatoes
2 Cans of Garbanzo Beans, Drained
1 Tsp Dried Basil
1 Tsp Dried Thyme
6-8 Cups Mixed Super Greens (blend of Swiss chard, spinach arugula, or kale) – Chopped
10-12 oz – Fresh Cheese Tortellini (for frozen or dried see below)
1 Cup Cream
Salt and Pepper to taste.

Prepare fresh vegetables. Add olive oil and vegetables and garlic to the instant pot. Set on sauté and stir until onions are translucent. Add broth, stewed tomatoes, garbanzo beans, basil and thyme to the pot. (If you are using frozen or dried tortellini add with the broth). Seal and cook for 5 minutes (my pot has a soup setting). Wait a few minutes before releasing the steam.

Add greens, fresh tortellini to the pot and simmer on sauté for about 5 minutes, stirring gently.

Blend in cream. Salt and pepper to taste.

Delicious and so easy to prepare. Serve immediately. The tortellini will absorb the broth if stored. You may need to add liquid to reheat. Or leave as is and call it stew! For me, this batch is another week’s worth of delicious home-made soup for my packed lunch. Bon Appetit!

Instant Pot Irish Potato Kale Soup

I’ve been wanting to try this recipe since I got my pressure cooker. I will definitely be making it again. I had to improvise on one of the ingredients. (See Below) My grocery store was out of leeks! The produce guy said the restaurants wipe them out every week! ☹️ And my brand of pressure cooker does not allow for under 5 minutes, so I split the time in two. It doesn’t seem to have affected the outcome. It came out great!

Thanks to Letty’s Kitchen for this awesome recipe. It’s a keeper, it’s delicious, it’s super easy, and it’s vegan. Quadruple win!


2 tablespoons olive oil

  • 1 large sweet onion, chopped (the original recipe calls for two leeks sliced thin)
  • 6 cups salted vegetable broth
  • 2 pounds potatoes (I used red potatoes), peeled and diced in ¾-inch cubes
  • 2 garlic cloves, minced
  • 8 ounces kale, stems and center ribs removed and discarded, leaves coarsely chopped
  • ½ teaspoon apple cider vinegar
  • Freshly ground black pepper
  • Chopped green onion, for garnish
  • In your pressure cooker, sauté onions (or leeks) in olive oil until tender. Add broth, potatoes and garlic. Close and seal the lid and pressure cook on high for 5 minutes. Quick release the steam.

    Lightly mash some of the potatoes (I like leaving most of the cubes intact) and stir in the kale. Close and seal the lid once more and pressure cook on high for an additional 5 minutes.

    Release and add the apple cider vinegar and 20 turns of fresh ground pepper. If you used salted veggie broth you will probably not need to add any more. I didn’t need more salt. Season to taste. Serve with chopped green onion garish.

    If you don’t have a pressure cooker, you can do this on the stove top, cooking the potato portion 20 minutes and the kale portion an additional 10. I love how easy this recipe is. The veggie prep took longer than the cook time!

    The recipe makes 8 cups of soup. I’m going to enjoy this for lunch this week!

    Potato Leek Spinach Soup

    This is a variation of my standard potato soup. I had a leek and spinach on hand and decided to spice things up. My kitchen experiments don’t always work, but this one is a keeper. 😊

    Potato Leek Spinach Soup


    1 Leek diced

    2 Cloves Garlic diced

    2 TBS Olive Oil

    8 Potatoes pealed, cut in large cubes

    1 TBS Sea Salt (or more to taste)

    1 tsp Pepper

    8 TBS Butter

    2 cups Spinach, chopped

    1 can Condensed Milk

    2 TBS Cornstarch

    1 or 2 TBS Crushed Red Peppers (I like it spicy)

    In a soup pot sauté the leeks and garlic in the olive oil until tender. Add potatoes and fill the pot with enough water so that the potatoes are covered. (You won’t be pouring the water off.) Bring to a boil and cook until the potatoes are breaking apart. Remove from heat as mash the potatoes, leeks and garlic in the pot. Add butter, spinach, crushed red pepper, pepper and salt and half of the condensed milk. Stir the corn starch into the remaining condensed milk and add to the pot. Bring to a boil, stirring until thickened. Serve and enjoy!

    Vegan Roasted Garden Tomato Soup

    It’s summer in the U.S. And you know what that means!  TOMATOES!!! I was the happy recipient of several pounds of these lovely fruits this weekend from my daughter’s garden. But they were pretty ripe so I knew I needed to find a recipe to make good use of them quickly. I decided to make tomato soup. After perusing several recipes online, I came up with a recipe that incorporated the ingredients I already had on hand. If you’ve never made homemade tomato soup, let me encourage you to try. It takes a bit of prep, but it’s super easy and super yummy!

    2lbs of ripe tomatoes cut in half
    1 bunch of spring onions with the ends trimmed
    1 large or 2 medium sized green peppers
    6 garlic cloves 

    Place the  tomatos, centers up and arrange the other veggies on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in a preheated 450 degree oven for 40 minutes, turning the green pepper, onions and garlic at 20 minutes.

    Remove from the oven and place all the veggies in a stock pot, adding half a quart of vegetable broth. With a hand mixer, purée the vegetables until smooth.

    Add the remaining ingredients:

    The remaining vegetable broth 
    1tsp sweet basil
    1tsp thyme
    And my go to ingredient for every savory dish I cook…
    1 TBS Sriracha Sauce

    Salt and pepper to taste.

    I like my tomato soup thick and hearty, so I blended 3 TBS of cornstarch to a cup of the soup and poured it back into the pot.

    Simmer to a boil to thicken and incorporate all the flavors.

    Serve with a side of garlic toast or my personal comfort food favorite, grilled cheese sandwiches! Enjoy!!!

    Magical Stone Soup


    I would be remiss if I didn’t include this magical recipe in my blog. After all it is a feature element of the title of my recipe category. I learned this recipe as a young scout using a campfire as the heating element, but it can easily be modified to work in a modern kitchen.  The key element when planning this dish, besides getting the perfect stone of course, is that it is meant to be a group cooking event.  The more the better!  Which means PARTY!

    Here is what you will need:
    1 Large Stock Pot
    1 Stone or Pebble – One should take great care in selecting the perfect stone or pebble for the intended group. Shape, size, color and interesting marbling should all be taken into consideration, as each attribute contains particular magical properties (you will know your stone and what those properties are once you have found it!) Oh…and one more thing…be sure you have thoroughly cleaned the stone before cooking.
    Invitations! – You certainly can’t hold a Stone Soup Party without these! Start with the usual, “You’re Invited!”, Date, Time, Place (and directions if needed), and then add instructions: “Admission to the Party requires One Can of Soup – Any kind will do!”
    As the perfect host or hostess, you will also want to provide other side dishes such as bread (you can find my famous Beer Bread recipe here) or crackers, beverages, perhaps a nice green salad, dessert and napkins, bowls, utensils, etc.

    On party day, once all your guests have arrived, gather everyone (each with their can of soup in hand) to the kitchen or the campfire where you will have placed your stock pot. This is when you will present the “magic” stone to everyone, explaining it’s particular magical qualities, not the least of which is the ability to render anything that is added to the pot edible. And not “just” edible, but the “Most amazing delicious soup they have ever tasted!” Then place the stone in the bottom of the pot and invite your guests, one by one, to present their soup and add it to the pot.

    There will be doubters of course.  Especially when each person opens their can of soup and pours it in (note: if the soup is condensed, add the appropriate amount of water). Some will be certain that their cream of “this” and your tomato or chicken or clam “that” couldn’t possibly taste good together.  Someone is likely to even bring a can of split pea, which will certainly raise an eyebrow or two. And don’t get me started on the chowders!  But never fear…just let the stone do its magic! (You may need to assure everyone else at this point too!)

    Once everyone has contributed their soup to the recipe, turn up the heat and give it a good stirring until it is simmering and bubbly hot. Serve with the sides you have provided, and enjoy!

    The real magic of course is not that you have just created the most delectable, one of a kind, impossible to replicate soup recipe of all time, but that you have done it with family or friends and spent a lovely time together doing it!

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