3-4CChickenor turkey broth (I just used bouillon and water)
1Cleftover green bean casserolecut into small pieces, I use kitchen shears
1/2-1Cleftover mashed potaoes
1/2 to 1Cturkey coarsely chopped
9ozrefrigerated tortelliniI used Buitoni’s Three Cheese Tortellini
salt and pepper to taste
Make a roux from by melting the butter and then cooking the flour.
Gradually add milk to make a cream sauce.
Add in 3 cups of chicken broth, green beans, mashed potatoes, and turkey.
Boil water in a separate pan and cook tortellini al dente.
Once everything in the soup mixture is warm and well incorporated season to taste.
Add in tortellini.
If you want it thinner add some more broth.
Instant Pot Direction
Start by making the roux in the the pot. Set your pot to sauté and make sure it's on the more setting so it gets hot. Melt the butter and the mix in the flour. Gradually add milk to make a cream sauce. Press cancel. Remove the cream sauce and set aside. Don't worry about washing or getting every last bit out.Add the broth but make sure to scrap the bottom and sides so no cream sauce is stuck. Add the rest of the ingredients and cook on high pressure for 2 minutes. Do a quick release in short spurts so that the liquid doesn't spray out.
Crock Pot Tortellini Soup
Make the roux on the stove with the butter, flour and milk and set aside.Add the broth, green beans, mashed potatoes, turkey, tortellini and cream sauce to the crock pot and stir until combined. Cook on high for 45 minutesTurn to sauté and stir in the the cream sauce until incorporated.