Instant Pot Tortellini Soup Food
INSTANT POT TORTELLINI SOUP
Instant Pot Tortellini Soup made with Italian Sausage, spinach and cream is so easy to make. A great quick one-pot meal all 365 days a year. Make this pressure cooker creamy tortellini sausage soup under 30 mins and serve it with some crusty bread.
Provided by Meghna
Categories Dinner Entree Lunch Soup
Time 25m
Number Of Ingredients 17
Steps:
- Remove the sausage from the casings and set aside.
- Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
- Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
- Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
- Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
- Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
- When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
- Open the pot. Turn off the Instant Pot.
- Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
- Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
- Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot. The residual heat will wilt the spinach and the soup will taste amazing. Enjoy!
Nutrition Facts : Calories 589 kcal, Carbohydrate 42 g, Protein 20 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 120 mg, Sodium 790 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
INSTANT POT® CHICKEN TORTELLINI SOUP
This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h5m
Yield 3
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
- Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
- Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g
INSTANT POT CREAMY TORTELLINI SOUP RECIPE
A deliciously creamy chicken soup recipe that will make you fall in love with soup. Instant Pot creamy tortellini soup is wonderfully seasoned with robust Italian flavors and filled with chicken and tortellini.
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Push the SAUTE button on the Instant Pot.
- Heat the oil in the bottom of the pot. Add in the diced onion and chicken and stir for a couple of minutes.
- Add in the garlic and stir until the onions are translucent and the chicken starts to cook.
- Now, add in the dried basil, tomato paste, chicken broth, petite diced tomatoes (with the juice), cheese tortellini, salt, and pepper.
- Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to SEALING.
- Press the MANUAL or PRESSURE COOK button and set the timer to 15 minutes.
- Once the timer beeps let out the pressure by gently moving the valve to VENTING.
- Stir in the spinach, Parmesan cheese, and half and half.
- Turn the IP to saute to heat everything through.
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 505 kcal, Carbohydrate 43 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1607 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
INSTANT POT CHICKEN TORTELLINI AND VEGETABLE SOUP RECIPE
This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Add carrots, celery, onion on top.
- Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
- Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
- When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
- Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
- Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
- Serve topped with fresh parsley.
Nutrition Facts : Calories 276 kcal, Carbohydrate 22 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1178 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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