Pressure Cooker Tomato Tortellini Soup
2022-04-19- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
383.7 -
Carbohydrates
63.7 g -
Cholesterol
40.7 mg -
Fat
7.8 g -
Fiber
4.1 g -
Protein
15.3 g -
Saturated Fat
4.9 g -
Serving Size
1 -
Sodium
1,426.3 mg -
Sugar
16.1 g -
Trans Fat
0 g -
Unsaturated Fat
0.0 g -
Potassium
262.3 mg
Pressure cooker tomato tortellini soup. This delicious soup is cooked in a pressure cooker. Homemade tomato soup comes together quickly in the pressure cooker and is even more delicious when made with canned organic tomatoes.
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Pressure Cooker Tomato Tortellini Soup
Ingredients
- 3 tablespoons olive oil
- 1 large white onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 medium carrot, peeled and coarsely chopped
- 6 cups (1.5 L) reduced-sodium chicken broth
- 1/8 teaspoon red pepper flakes
- 28 oz (840 ml) can tomato puree
- 9 oz (270 g) package fresh cheese tortellini
- 1 cup minced fresh basil
- 1 cup shredded Parmesan cheese
- salt and freshly ground black pepper
- 1 (14 1/2–ounce) can diced tomatoes in juice, undrained
Method
Step 1
Heat the olive oil in a pressure cooker turned to the sauté mode. Add chopped onion and cook, stirring, until softened, for about 5 minutes. Stir in minced garlic and cook, stirring, until fragrant, 30-60 seconds. Add carrots, chicken stock, and red pepper flakes. Stir in tomato purée, diced tomatoes with their juice, and tortellini.
Step 2
Close the pot and lock the lid. Set the machine to cook to high pressure. Set a timer to cook for 5 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker and set it aside for 10 minutes.
Step 4
Stir in chopped fresh basil and let stand for a further 2 minutes. Season with salt and black pepper. Sprinkle with shredded Parmesan cheese and serve.