CREAMY TORTELLINI SOUP in the instantpot
This is my edited version of the Slow Cooker Creamy Tortellini Soup recipe that you can find on this blog or also at cafedelites.com.
https://cafedelites.com/slow-cooker-creamy-tortellini-soup/
My family LOVED LOVED this recipe!!!! I added my edits in red.
Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!
PREP: Well...it took me awhile. Maybe 20-30 minutes
SERVES: 10 PEOPLE
INGREDIENTS
1 pound (500 g) ground Italian sausage (or ground chicken, turkey or beef), browned* - I used about 3/4 lb of sweet Italian sausage but a pound would be good too.
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning- I used about 3/4 TLB but a whole TLB would probably taste good too
2 teaspoon beef bouillon powder (or chicken)- I didn't have powder so I added 2 extra teaspoons of bouillon to the 4 cups of beef broth I made from bouillon. I used "better than bouillon" roast beef base.
1/2 teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)- I used "better than bouillon" roast beef base and added that to water
1/4 cup cornstarch mixed and dissolved in 1/4 cup water
36 ounces evaporated milk or half and half- I used 1/2 and 1/2
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)- I had bought some refrigerated TORTELLONI from Costco and the pkg was about 18 oz and I used that much.
5 cups fresh baby spinach- I used about 4 cups but 5 would work too
1 cup milk- I was short 4 oz of 1/2 and 1/2 so I added 4 extra oz of milk here
1- 14 oz can Italian style diced tomatoes not drained (you can chop them up more if desired)
INSTRUCTIONS
Place the sausage in instantpot and brown. Add, onion, carrots, celery, garlic, Italian seasoning, beef bouillon, salt, and broth (or if you made it my way it's just the broth with the extra bouillon in it) into instantpot and saute for 5 minutes or so. Cover and cook in instantpot for about 12 minutes and then release the pressure manually.
Add the tortellini and mix well. Cover again and set instapot to cook for about 2 or 3 minutes and then release pressure manually. Tortellini should be soft and cooked through. I set my instapot to 5 minutes and it was too long. I'm not sure the right amount of time really.
Stir in the cornstarch mixture (mix cornstarch and water together first and then..) with the half and half.
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted. I didn't set the instantpot to anything, I just let the spinach sit in the soup mix for 10 minutes or so.
Add tomatoes and pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency. I used the full cup plus the extra 4 oz of milk to replace the 4 oz I didn't have of 1/2 and 1/2; taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
Serve with crusty warmed bread
NOTES
*Italian sausage gives this soup an amazing flavour, but you can substitute it with ground chicken, turkey or beef sausage. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out all together.
The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.
NUTRITION
Calories: 447kcal | Carbohydrates: 27g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1136mg | Potassium: 502mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3890IU | Vitamin C: 8.2mg | Calcium: 232mg | Iron: 2.3mg
