Recipe For California Chicken Cafe Broccoli Soup

Yes. A lot of the flavor and texture of the soup comes from the broccoli stalks. They are chopped up and blended and become very soft in the soup. This is a great recipe to use stalks instead of throwing them away.

In fact, if ever using broccoli in another recipe without the stalks, I encourage you to peel the stalks, dice them up, and freeze them for when you are ready to make this soup! You can add those extra broccoli stalks in.

Download Zip 🔥 https://blltly.com/2xYiIB 🔥

Lastly, if you do make this broccoli soup (California Chicken Cafe Copycat) recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.

This is one of those quick to throw together recipes. Dump all ingredients into a slow cooker in the morning, and come home to your house smelling like a gourmet restaurant with a warm bowl of soup to south your soul!

Slow Cooker Creamy Tortellini SoupSlow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream! PRINT SAVE go to your favoritesPrep: 15 minutes minsCook: 4 hours hrsTotal: 4 hours hrs 15 minutes minsServes: 10 peopleIngredients1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned*1 onion, chopped2 large carrots, chopped2 stalks celery, chopped4 cloves garlic, minced1 tablespoon Italian seasoning2 teaspoon beef bouillon powder (or chicken)1/2 teaspoon salt4 cups beef broth (or chicken or vegetable broth -- I use low sodium)1/4 cup cornstarch mixed and dissolved in 1/4 cup water36 ounces evaporated milk or half and half12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)5 cups fresh baby spinach1 cup milkInstructionsPlace the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.Serve with crusty warmed breadNotes*Italian sausage gives this soup an amazing flavour, but you can substitute it with ground chicken, turkey or beef sausage. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out all together.The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.NutritionCalories: 447kcal | Carbohydrates: 27g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1136mg | Potassium: 502mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3890IU | Vitamin C: 8.2mg | Calcium: 232mg | Iron: 2.3mg

I give this 100 stars! We got our first snow yesterday here in Iowa and I needed some comfort food. This soup is AMAZING. I made it exactly as the recipe called for and it was fantastic. In a house of picky eaters, everybody loved it and we will definitely be adding this to the winter rotation.

Karina,

I made this recipe tonight and I must say I am pretty proud of myself. I made a few alterations to it and it turned out absolutely delicious. Thank you so much for sharing.

My daughter and I were only able to eat one bowl. Looks like we will be eating tortellini soup for the next week straight.

Jerri

this recipe was ALL THE RAGE at my house tonight. My crazily diverse family ALL loved it and that is saying something. I used Cream of Chicken with Herbs and Cream of Celery as my soups, used Beef Stock instead of broth and used HOT Italian sausage as my meat. I did add quite a kick of crushed red pepper and smaller amounts of black pepper and garlic salt at then end as well as some freshly shredded parmesan as a final ingredient and topper. IT WAS AMAZING and I do not typically GUSH about recipes bc I always change them or find them bland.

This soup is out of this world good! So flavorful and hearty! I substituted heavy cream for the evaportaed milk, chicken broth and bouillon instead of beef and used fresh tri color tortellini. The colors made this soup pop. Great as a stand alone meal or side dish for holiday dinners! Thanks for such a great recipe it was hit with the entire family

Great post! Thank you for the stellar write-up and for recommending us to your friends. We really appreciate it. Just to set the record straight: there is no crack in our salad dressings. The only addictive properties contained in said dressings are super fresh ingredients and a lot of love! Thank you for your support and we look forward to seeing you again soon!

www.facebook.com/californiachickencafe

www.twitter.com/ccc411

Broccoli and cheese soup is essentially a blended cream of broccoli soup with cheese. We use 2 types of cheese; sharp cheddar and shredded parmesan. For years, we have been working on developing a broccoli cheese soup that we loved and the key was in combining the two kinds of cheese for balanced and rich flavor.

This soup was Fabulous. Just made it for my husband and I. First time making this soup and First time using an immersion blender. I felt like Lucy!! All got done and added more cheese. Thanks for the recipe.

I made this soup today for the first time. I followed the recipe exactly, with the exception of chicken broth. I used 3 cans at 14.5 oz each vs. 4 cups. I added a little more flour/cream, and a bit more cheese to make up for the additional chicken broth. The recipe turned out amazing and my husband and I both love it! Your video was helpful and you are adorable! I will be trying more of your recipes! Thank you!

I am a doctor that takes care of my aged mother who is a survivor of pancreatic cancer 2004. She has a shortened G.I. tract and recently has come to love the broccoli cheese soup. She eats it every day and we thank you so much! She loves it and for some reason she tolerates it very well! So grateful to you! P.S. I still watch the video when I make it!

This was my first attempt at making broccoli cheese soup and it came out absolutely amazing! My husband (who is a retired chef) actually admitted it was better than his! I did replace half of the parmesan with asiago as I ran out of parmesan.

This soup is absolutely delicious-I did make a few changes as a result of what I had in the fridge-I used half chicken and half homemade beef broth and I used a variety of cheeses that I wanted to use up (fontina, pepper jack, mozzarella, extra sharp and parm)-so good!!! This recipe is a keeper!!

The third time I made it, I finally found a broccoli level that made the soup more green than white and a cream level that tasted rich but not worrisomely so and everyone loved the taste I gave them but I put it in the freezer because we were [drumroll] planning ahead! We were, for once, going to be those people that prioritized the future over the present! We were going to freezer-meal-as-a-verb like pros! We were going to thank our summer selves all fall.

I JUST made broccoli cheddar soup for the first time for a Plated recipe yesterday and was like, huh, this is so easy to make, must find better better recipe. Thanks for sharing, will have to give this a try!

I love broccoli cheese soup. I have a favorite recipe, but I will try this one because I think it will be a favorite. I worked in a nursing home for many years. They always had a big lunch, and then soup and sandwich for supper. One supper they had was broccoli cheese soup and chicken salad sandwiches. I was appalled at the way they made broccoli cheese soup. They used canned broccoli, heated it, and cut slices of Velvetta and laid on top of the steam trays and let it melt. But it was the best broccoli cheese soup! A friend gave me her recipe before she died and it has been my favorite ever since.

I made this tonight for myself and my husband. I love the broccoli cheddar soup at Panera, but this is now by far my favorite! Even my husband said so! Absolutely delicious! Thank you for this awesome recipe! Will be making it again! :)

This looks so good! I love that your version is rich but not overwhelmingly so. I find that some of the broccoli cheddar soups you get at cafes and such are so heavy. This looks like the kind of soup I would want to curl up with on a fall evening

This will sound weird, but a couple years ago I made some broccoli cheddar soup and, on a whim, the in a few ounces of smoked salmon I had lying around. It pureed right in and tasted *amazing*. I do it every time now.

Deb! Love, love, LOVE everything here- your site, your style, this recipe. I once had a broccoli, cheddar soup THING and so attempted my own recipe ONCE. It was just awful and it turned me off to the whole idea of this soup. Ahhhh, but with this recipe, I think the breakup is over. Thank you!!

Great soup, but I did feel compelled to add one tablespoon of Better Than Bullion (for a little more flavor) with a cup of water, to initially simmer the broccoli, then added the milk (less one cup) and half n half. . I used both Monterrey Jack and sharp Cheddar cheese and a big dash of Mrs. Dash lemon pepper. I also like the roasted portion of the broccoli

I too was just thinking about a broccoli cheddar soup for next week after my market trip. I usually do a recipe with potato and sometimes milk, from an old milk calendar I think. It has been so many years since I originally used the recipe and I have adapted it since. I like to add some mustard seeds, thyme, and nutmeg. Perhaps I will try a version with a bit of cream and flour. be457b7860