INSTANT POT TORTELLINI SOUP WITH SAUSAGE
This easy, hearty and delicious Instant Pot Tortellini soup is loaded with flavorful Italian sausage, cheesy tortellini, and fresh spinach. It is like a cozy bowl of comfort which is just perfect to warm you up during these cold winter nights!
Provided by Freda Dias
Categories Soups
Time 50m
Number Of Ingredients 17
Steps:
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil. Add the sausage, cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
- Add diced onions along with minced garlic, saute until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
- Add the seasoning mix, and saute for another minute.
- At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add the tomato sauce and chicken stock, give everything a good mix.
- Press 'CANCEL', close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
- Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
- Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil. Add the fresh tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
- Stir in the spinach mixing it until it wilts.
- Finally, add the heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
- Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.
Nutrition Facts : Calories 583 kcal, Carbohydrate 46.8 g, Protein 30 g, Fat 32.2 g, SaturatedFat 6.4 g, Cholesterol 111 mg, Sodium 2560 mg, Fiber 2.7 g, Sugar 8.9 g, ServingSize 1 serving
CREAMY TORTELLINI SOUP RECIPE
This hearty and creamy tortellini soup is perfect to be served on a cold winter day! It's so easy to make (over the stovetop or in the Instant Pot), and requires very simple ingredients.
Provided by Diana
Categories Soup
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
- Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.
- Remove the lid, and add the fresh tortellini and cook for 3 minutes.
- Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, Serve warm with a sprinkle of parmesan cheese if desired.
- Select the SAUTE setting on the pressure cooker, and add the oil.
- When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
- Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
- The Instant Pot will take around 10 minutes to come to pressure and start cooking.
- When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
- Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
- Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.
Nutrition Facts : Calories 229 kcal, Carbohydrate 32 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 1177 mg, Fiber 4 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 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 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
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 SAUSAGE TORTELLINI SOUP
Instant Pot Sausage Tortellini Soup is a quick and easy dinner for those busy night meals! It can easily be cooked up and on the table faster than you can gather your little hooligans!
Provided by Janelle
Time 43m
Number Of Ingredients 12
Steps:
- Turn the instant pot to sauté function. Let it heat up for 3 minutes.
- Add pork sausage and onions and cook until sausage is cooked through and onions are soft and translucent.
- Add garlic and cook for 1 more minute.
- Hit the Cancel button to turn the sauté feature off.
- Add beef broth, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and tortellini to cooked sausage. Stir.
- Place the lid on the instant pot.
- Turn the venting spout to the closed position.
- Cook on high for 3 minutes. Instant pot will take 10 minutes to pressurize.
- After 3 minutes, flip the release valve for a quick release.
- Once steam has released, open the instant pot and stir.
- Serve with a sprinkle of shredded parmesan cheese over the top.
Nutrition Facts : Calories 518 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2048 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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