The cool weather is here in the midwest, which means it’s soup season! My favorite way to make soup is in the Instant Pot. It’s so quick and easy, not to mention how much I LOVE the one pot clean up!! We recently tried this delicious Creamy Tortellini Chicken Soup and it was one the whole family enjoyed!
2 tsp olive oil
1 T minced onion
2 cloves of garlic, minced
1 Tbsp dried basil
2 Tbsp tomato paste
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes, with juices
1 1/2 lbs boneless, skinless chicken breasts (I put them in frozen)
1/2 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
1/2 cup Parmesan cheese
1 cup half and half, warmed
Optional: 3 cups packed spinach (you can also use kale if you prefer)
1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in minced onion and the garlic and stir.
2.Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir.
3. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 10 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
4.Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot.
5. Stir in the tortellini, spinach (optional), Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly.
6. Once the tortellini is warmed through, serve and enjoy!