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Pressure Cooker Meatball and Tortellini Soup

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  • Pressure Cooker Meatball and Tortellini Soup

    [B]Pressure Cooker Tortellini and Meatball Soup[/B]

    from Bob Warden's Great Food Fast pressure cooker cookbook

    Serves 6.

    2 Tbsp olive oil
    1 yellow onion, thinly sliced
    1 cup sliced celery
    6 cups chicken stock or broth
    1 bag (16 oz) frozen Italian meatballs (I used Costco's brand)
    1 bag (8 oz) dried cheese tortellini (I used Barilla spinach and cheese)
    2 cups chopped kale (you can use spinach if desired)
    1 Tbsp minced garlic
    Juice of 1/2 lemon
    1 tsp sugar
    1 tsp dried basil
    Salt and pepper

    With cooker's lid off, heat oil on HIGH or "brown" until sizzling.

    Place onion in cooker and sauté until translucent, about 5 minutes.

    Add celery, chicken stock, meatballs, tortellini, kale or spinach, garlic, lemon juice, sugar and basil. (I would add some salt and pepper here too.)

    Securely lock the pressure cooker's lid and set for 5 minutes on HIGH.

    Perform a quick release to release the cooker's pressure.

    Add salt and pepper to taste before serving.

    Charlene's notes: Easy and delicious. The tortellini soften up and release some of the cheese into the broth making it even better. I seasoned mine with some Penzey's Ruth Ann's Muskego Ave seasoning (kind of a lemon pepper). Will definitely make this again.