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Sausage and tortellini soup
Ingredients
1/2 large yellow onion, chopped
3 cloves garlic, minced
Salt and pepper
4 cups chicken stock
3 Tbsp lemon juice
recipes
While much of the country is welcoming spring, March in North Dakota often has other plans. Some of our highest snowfall totals arrive just as calendars turn, making it the perfect month for hearty, comforting soups. Whether you are warming up after shoveling or just craving a cozy meal, these recipes are built to take the chill off and keep you satisfied until spring truly arrives in the north country.
Steak and potato soup
Ingredients
1 pound ground spicy Italian sausage
1 Tbsp virgin olive oil
1 pound beef strip steak, cut into bite-sized pieces
Salt and pepper
1 cup onion, finely diced
2 cloves garlic, minced
4 cups beef stock
2 heaping cups cheese tortellini (fresh or frozen)
3 heaping cups roughly chopped kale
1 (15.5-ounce) can cannellini beans, drained
Shaved Parmesan, optional
Instructions
Place a large pot on a burner over medium-high heat. Add Italian sausage and cook, stirring frequently to break up any large pieces, for 7-10 minutes or until cooked through. Use a slotted spoon to remove the cooked sausage from the pot, leaving the extra juices behind. Transfer cooked sausage to a bowl and set aside.
Add onion and garlic to the pot. Sauté, stirring occasionally, for 4-5 minutes until the onion is translucent. Add salt and pepper to taste and stir to combine. Add stock to the pot a little at a time to deglaze. Return cooked Italian sausage to the pot. Add lemon juice and another pinch of salt. Stir to combine.
Bring soup to a simmer. When the soup has reached a low simmer, add tortellini, kale, and white beans. Stir to combine, then simmer for a few more minutes until the tortellini is cooked through. Garnish with Parmesan cheese if desired.
2 pounds potatoes, 1-inch cubes
1/2 cup butter
1/2 cup all purpose flour
3 cups milk
1 cup heavy cream
8 ounces white cheddar cheese, shredded Green onions, optional
Instructions
Add the olive oil to a large pot over medium heat. Season the steak with salt and pepper, then add it to the hot oil. Cook, stirring occasionally, until it’s done through, for about 6-7 minutes. Remove the steak with a slotted spoon and set it aside. Leave the extra juices behind.
Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes, or until softened. Pour in the beef stock, then add the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just fork-tender.
Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often. Whisk in the milk. Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, for about 3-4 minutes.
Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes. Remove the pot from the heat and stir in the white cheddar cheese until it melts and is well blended. Garnish with extra cheese and sliced green onions, if desired.
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Decades of Value
Ice cream cone
1937... 4¢
2026... $4.00
Increase... 80x Electricity 1937... 5¢/kWh 2026... *11.7¢/kWh
Increase... 2.34x
* 2025 Average selling price
Affordable, reliable electricity is something you can count on as a cooperative member. While the cost of everyday items has increased, the cost of electricity has remained a powerful value.