Instant Pot Tortellini soup
- 2 tbsp olive oil
- 2 yellow onions chopped
- 2 lb turkey sausage
- 6 garlic clove minced
- 1 tsp red pepper flakes
- 8 cup vegetable broth
- 8 cup cheese tortellini
- 8 ounce baby greens (spinach, chard, kale etc.)
- Freshly chopped basil for garnish
- 1 tsp dried basil
- 8 ounces cabot cream cheese
- 1 cup light cream
- 8 ounce Cabot Farmhouse Reserve Cheddar grated
- salt and pepper to taste
Add olive oil and turkey sausage in the inner pot of Instant pot and select “Sauté”.
Add onions and cook for 2-3 minutes until softened.
Add garlic, cook for 1 minute and then add red pepper flakes, dried basil, salt and pepper. Stir well.
Now, add vegetable broth, stir well and close the lid.
Press the “Manual” button and cook for about 15 minutes on HIGH pressure.
Release the pressure manually through the steam vent and open the lid.
Select “Sauté” and add cream cheese in the Instant pot. Stir till the cream cheese is fully dissolved.
Now, add tortellini and cook for about 7 minutes.
Then, add cream and baby greens. Stir well.
Turn off the Instant pot and add grated cheddar cheese.
Dish out and garnish with chopped basil.
Serve and enjoy!
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