Sausage tortellini soup
Recipe by Lori McAleer
1 lb. lean Italian Sausage (I use mild, you can substitute with hot or sweet)
1 medium onion, diced finely
3 to 4 cloves of garlic, minced
15 oz. can tomato sauce
1 quart low sodium chicken broth
1 9 oz package refrigerated cheese tortellini
2 oz. baby spinach
3/4 to 1 cup heavy cream
2 tbsp. olive oil
Grated Parmesan cheese
Seasoning mix
1 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried rosemary
1 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. black pepper
1. 1. Press the saute button, set to normal.
2. 2. When IP displays hot, add olive oil.
3. 3. Add the sausage, break into crumbles while cooking, until it's no longer pink.
4. 4. Drain off excess grease, if any.
5. 5. Add diced onions and minced garlic.
6. 6. Saute until onions soften and turn translucent.
7. 7. Add seasoning mix and saute for an additional minute.
8. 8. At this point, you shouldn't have any browned bits stuck to the bottom of the IP, if so, de-glaze the pot with 1/4 of the chicken stock, scrape bottom to remove the browned bits.
9. 9. Add the tomato sauce and chicken stock, mix well.
10. 10. Press cancel, close the lid of the IP.
11. 11. Set valve to sealing.
12. 12. Pressure cook on high for 5 minutes. It will take some time for the pressure to build (approximately 15 minutes), after which the timer will begin.
13. 13. Let IP depressurize for 5 minutes, then do quick release of remaining pressure.
14. 14. Press the saute button, set to normal, and bring soup to boil.
15. 15. Add tortellini, mix well.
16. 16. Stir occasionally, cooking for about 5 minutes or until the pasta floats to the top.
17. 17. Add heavy cream and mix well.
18. 18. Check taste, add more salt/pepper if desired.
July 25, 2020 10:52
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