Creamy Tortellini Soup with Parmesan Cheese

Serves 6 in about 48 minutes. The pressure cooker brings carrots and heavy cream together.

Ingredients

• 1½ tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 carrots, diced
• 1 pound bulk mild italian sausage
• ¼ teaspoon red pepper flakes (or more to taste)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ teaspoon oregano (dried)
• ½ teaspoon basil (dried)
• ½ teaspoon thyme leaves (not ground)
• 4 cloves garlic, pressed or minced
• 3 cups low sodium chicken broth
• 1 15-ounce can diced tomatoes, with juice
• 10 ounces refrigerated cheese tortellini** (or cheese & spinach)
• 2 handfuls fresh baby spinach (kale can also be used)
• ½ cup heavy cream
• Minced parsley
• Parmesan cheese

Method

1. Turn on the Sauté setting. When hot, add the oil and onion. Cook, while stirring now and then, until just turning translucent.
2. Tip in the carrots and cook for a instant.
3. Stir in the sausage, breaking it up as it cooks. Simmer until most of the pink is gone (it doesn't need to be fully cooked).
4. Stir in the red pepper flakes, salt, pepper, oregano, basil, and thyme leaves. Mix well.
5. Then add the garlic and cook for 1 instant, stirring to incorporate.
6. Tip in the chicken broth and the diced tomatoes. Stir.
7. Close the lid and set the steam release knob to the Sealing position.
8. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 instant. High Pressure. The pot will take several minutes to come to pressure.
9. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
10. When the pin in the lid drops back down, open the lid.
11. Stir in the tortellini and stir. Make sure all of them are submerged. Then place the lid back on, but leave the steam vent open so it doesn't build pressure. Leave it to rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.
12. Open the lid and add the baby spinach and stir well.
13. Tip in the heavy cream and stir.
14. Garnish as desired and serve hot.

More instant pot ideas are in the instant pot collection.