Instant Pot Creamy Tortellini Soup
Ingredients
The base
-
1½
Tablespoons
Olive Oil
-
1
medium
Yellow Onion, chopped
-
2
Carrots, diced
-
1
pound
Bulk Mild Italian Sausage
-
¼
teaspoon
Red Pepper Flakes
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
¾
teaspoon
Oregano (dried)
-
½
teaspoon
Basil (dried)
-
½
teaspoon
Thyme Leaves
-
4
cloves
Garlic, pressed or minced
-
3
cups
Low Sodium Chicken Broth
-
1
15-ounce can
Diced Tomatoes, with juice
The additions
-
10
ounces
Refrigerated Cheese Tortellini
-
2
handfuls
Fresh Baby Spinach
-
½
cup
Heavy Cream
Garnish
-
Minced Parsley
-
Parmesan Cheese
Instructions
- 1. Sauté the onion in olive oil until translucent.
- 2. Add the carrots and cook for a minute.
- 3. Add the sausage, breaking it up and cooking until mostly browned.
- 4. Stir in the red pepper flakes, salt, pepper, oregano, basil, and thyme.
- 5. Add garlic and cook for 1 minute.
- 6. Pour in the chicken broth and diced tomatoes, then stir.
- 7. Close the lid and set to pressure cook for 1 minute.
- 8. After cooking, let it naturally release for 5 minutes, then release remaining pressure.
- 9. Add the tortellini, cover, and let sit for 10 minutes.
- 10. Stir in spinach and heavy cream, then serve with garnish.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
241
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
800mg
Cholesterol
50mg
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