Name: Creamy Cheese Tortellini and Sausage Soup
Ingredients: 8 c. low-sodium vegetable or chicken broth; 1 pound bag of your favorite vegetables (we have used everything from corn and peas to broccoli and cauliflower to edamame); 10 oz. cheese tortellini; 1/2 c. heavy cream; 14 oz pre-cooked smoked sausage, sliced (if you want a vegetarian soup, you can eliminate the sausage); Kosher salt and black pepper, to taste; Shaved parmesan cheese and croutons, for topping; Olive oil, for drizzling

Ingredients

Units Scale

1/2 pound ground beef (or turkey for fewer calories)
4 Tablespoons butter, divided
1/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 cups cubed, peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta (you can substitute cheddar or Swiss if you want)
1 1/2 cups whole milk
Dash of salt and pepper
1/4 cup sour cream

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Instructions

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat.
Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3 to 5 minutes.
Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts.
Remove from heat; blend in sour cream.
Serve with a dash of relish for a real “cheeseburger” taste!