Pressure Cooker Italian Tortellini Soup
A lot of you who have a pressure cooker may be a little intimidated using it. Well, we have a great beginner’s recipe to help you learn the basic functions of your soon to be favorite kitchen gadget, and this soup is sure to be one that you’ll want to make again and again.
The ingredients you’ll need are 1 tablespoon of olive oil, 1 cup of chopped onion, 2 tablespoons of minced garlic, 1 tablespoon of Italian seasoning, 7 cups of chicken broth, three 14 ounce cans of diced tomatoes, 1 pound of Sparkle Italian bulk sausage (hot or mild, whatever your favorite is), 9 ounces of fresh or frozen cheese tortellini, half of a cup of shredded parmesan cheese, 4 cups of baby spinach and three fourths cup of heavy whipping cream.
Turn your pressure cooker to the Sauté function. Once it reads hot, sauté the sausage in olive oil until cooked through. Add the onions and garlic and sauté for 2 minutes. Stir in the Italian seasoning. Press Cancel to turn off the Sauté function.
Add the chicken broth, canned tomatoes and tortellini. Pressure cook on High for 1 minute. Once finished cooking, let the pressure cooker do a Natural Release for 5 minutes, then do a Quick Release to release the remaining pressure in the pot.
Add in the baby spinach and stir until wilted, about 1-2 minutes. Stir in the parmesan cheese and heavy whipping cream. Serve immediately after the cheese is melted. Enjoy!
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Pressure Cooker Italian Tortellini Soup
Equipment
- 1 Pressure cooker
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 tbsp garlic minced
- 1 tbsp Italian seasoning
- 7 cups chicken broth
- 42 oz diced tomatoes 3 14oz. cans
- 1 lb Sparkle Italian bulk sausage hot or mild
- 9 oz cheese tortellini fresh or frozen
- 1/2 cup parmesan cheese shredded
- 4 cups baby spinach
- 3/4 cup heavy whipping cream
Instructions
- Turn your pressure cooker to the Sauté function. Once it reads hot, sauté the sausage in olive oil until cooked through. Add the onions and garlic and sauté for 2 minutes. Stir in the Italian seasoning. Press Cancel to turn off the Sauté function.
- Add the chicken broth, canned tomatoes and tortellini. Pressure cook on High for 1 minute. Once finished cooking, let the pressure cooker do a Natural Release for 5 minutes, then do a Quick Release to release the remaining pressure in the pot.
- Add in the baby spinach and stir until wilted, about 1-2 minutes. Stir in the parmesan cheese and heavy whipping cream. Serve immediately after the cheese is melted.
