YUM. I saw this recipe posted on by Tierghan on Half Baked Harvest, and had to try it! When I wasn’t feeling well a friend of mine brought us a soup with tortellini in it, and ever since, I have had a craving for this pasta. So yum.
So when I saw this recipe, I immediately added tortellini to my shopping list🤣. I made some tweaks to lighten it up a bit, but I don’t believe the tweaks compromised the original recipe at all (at least in my opinion).
The original recipe calls for chopped kale to be added at the end. I think spinach works great as well. Also, my kids aren’t huge on greens added to their soups, so I actually don’t add this to the pot of soup. I just put the greens at the bottom of my soup bowl. When the soup is super hot, right out of the pot, it cooks the greens just fine. However, this is maybe why I might prefer the spinach to the kale as it cooks quicker and is more tender.
1/3 cup grated parmesan cheese (and more for serving)
1 pound fresh cheese tortellini
Set Instant Pot to saute. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.
To the Instant Pot, add the wine, broth, and a pinch of pepper flakes. Cover and cook on high pressure for 6 minutes.
Once the 6 minutes is up, you can allow it to release pressure naturally or quick release is fine if time is of essence. Once ready to proceed with the rest, set the Instant Pot to saute. Stir in the milk, parmesan and tortellini (if using kale – add this as well). Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.
If using spinach and/or have other picky eaters eating this, you can put the spinach in the bottom of the soup bowls (for those who like the greens). Leave it out of those who don’t prefer them.
Serve the soup topped with additional parmesan, if desired.
Per Serving: 372 Calories; 56 g Carbohydrates; 14 g Protein; 12 g Fat.
What I Used to Make This Recipe
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The instant pot. Such a wonderful invention. If you have not yet gotten yourself one. Might I suggest just do it!? Especially right now! They are priced so well during this month. On Amazon, the very one I have is on sale, $20 off. I held out for such a long time. I kept thinking, “I don’t have space for just another kitchen gadget.” However, I kept hearing so much about them. I finally rationalized the purchase by replacing a crockpot that I didn’t like (it cooked everything way too hot and fast); because it serves as a crockpot as well.
This is the exact one I have and LOVE.
Onto to this recipe. We love chicken and wild rice soup. In fact my oldest daughter requests it for her birthday meal – every year. It’s such a favorite. However, so many of the recipes call for Cream of… whatever. Which – ok – is fine every now and then, but the one recipe that we love in particular calls for A LOT of Cream of and then also instant soup packets. These things I tend to not have on hand. If you know the way I cook – it’s basically making something of what I have on hand. I don’t do well with recipes that call for really specific ingredients needed for specific times. I like recipes that are flexible with veggies, rice or pasta, meat, etc. If I can mix and match – count me in.
This is definitely that kind of recipe. In fact I made this two weeks in a row with different meats and veggies. The only thing that was consistent was the rice, chicken broth and spices.
I have made this several ways. I have made it would ground turkey and chicken breast. I have added cauliflower. I have made it both with and without carrots, with and without onion…You could certainly add mushrooms…SERIOUSLY it is FLEXIBLE! Consider the recipe below the base recipe.
1 tsp Everything But The Bagel Seasoning (or dried minced onion)
1/2 tsp dried rosemary
1/2 tsp dried thyme
For the Stovetop:
2 TBS I Can’t Believe It’s Not Butter (or butter)
2 TBS flour (or arrowroot powder or cornstarch if GF)
1 cup milk (I have used both unsweetened Almond Milk and Nonfat Dairy Milk)
Throw all your ingredients in the instant pot. Set the instant pot to pressure cook for 40 minutes (manual, high pressure).
You can allow the pressure to naturally release or you can quick release as well (time-permitting).
When the soup is done, in a small saucepan melt the butter, whisk in the flour. Cook just a minute, whisking, and then whisk in the milk (pro tip – if you get tired of whisking or are in a hurry – pop this mixture in the blender. Zero lumps).
Add the creamy sauce into the instant pot. Stir. I set the pot to saute for just a minute while stirring the two.
Per Serving: 218 Calories; 25 g Carbohydrates; 3.6 g Fat; 25.2 g Protein.
What I Used To Make This Recipe:
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