Pressure Cooker Tomato Tortellini Soup2020-04-19
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.9 g
Polyunsaturated Fat0.0 g
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
- 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
Heat the olive oil in a pressure cooker turned to the sauté mode. Add chopped and 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.
Close the pot and lock the lid. Set the machine to cook at high pressure. When pressure cooker reaches high pressure, reduce heat to low. Set a timer to cook for 5 minutes.
Using the quick Release method, bring pressure to normal. Carefully open the pressure cooker and set aside for 10 minutes.
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.