Pressure Cooker Tomato Tortellini Soup

2022-04-19
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

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Nutritional Info

This information is per serving.

  • 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
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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.

Are you looking for more delicious pressure cooker recipes? Please check out our huge collection-Pressure Cooker Recipes

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.

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