A hearty twist on classic noodle soup. Tortellini is cooked to perfection in the broth in just 4 minutes using the Instant Pot. This can be made with or without chicken.
2 tablespoons butter or olive oil
1/2 large onion chopped (or ½ tablespoon onion powder)
3 celery sticks chopped
4 large carrots peeled & sliced
2-3 bunches of fresh kale, roughly chopped. optional (sub frozen kale as well)
½ tablespoon granulated garlic or powder (4 garlic cloves diced can be substituted)
1/2 teaspoon ground turmeric (optional)
1 tablespoon Italian seasoning
Juice of ½ lemon
6 cups chicken stock + 1 cup water (vegetable can be substituted)
OR 7 cups chicken/vegetable broth
12 oz pkg dried cheese tortellini
Salt & pepper to taste
(optional topping: a sprinkle of parmesan cheese)
To Make with Chicken
Add pre-cooked shredded chicken to the broth with the kale and pasta. Cook as directed.
OR
Fresh/Frozen skinless boneless chicken, finely diced: Place into the broth and sauteed vegetables. Don’t add the pasta. Pressure cook without the tortellini for 5 minutes (fresh) 8 minutes (frozen). When the cooking time has been completed, allow a full natural pressure release. Open the lid and continue with the recipe.
Use a small pasta like ditalini or little star-shaped pasta instead of tortellini or egg noodles( 2 cups)
Find it online: https://driftwoodcorner.net/instant-pot-tortellini-soup/