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.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Pressurizing Time 20 minutesmins
Total Time 40 minutesmins
Servings 6
Author Sparkle Markets
Equipment
1 Pressure cooker
Ingredients
1tbspolive oil
1cupchopped onion
2tbspgarlicminced
1tbspItalian seasoning
7cupschicken broth
42ozdiced tomatoes3 14oz. cans
1lbSparkle Italian bulk sausagehot or mild
9ozcheese tortellinifresh or frozen
1/2cupparmesan cheeseshredded
4cupsbaby spinach
3/4cupheavy 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.