I’ve been wanting to do a tortellini soup for a while. The recipe below is my own creation, based on reading several versions. If you like chorizo sausage, you can add a pound of chopped chorizo to the initial sauté. Being an ovo-lacto-pescatarian (I eat eggs, milk and fish with my veggies), I like to keep my soups meatless.

Once again, as I’m finding with these recipes, prepping the fresh veggies took longer than the actual cooking time. You could easily make this on the stovetop. What I like about the instant pot is that you don’t have to worry about it while it’s cooking. No stirring, no pot-watching. And it cooks in a fraction of the time.

Instant Pot Creamy Vegetable/Chickpea Tortellini Soup

Ingredients

1 Sweet Onion – Diced
3 Celery Stalks – Diced
3 Carrots – Diced
2 Garlic Cloves – Diced
2 TBS Olive Oil
5 Cups Vegetable Broth
1 Can Ro-Tel / or Stewed Tomatoes
2 Cans of Garbanzo Beans, Drained
1 Tsp Dried Basil
1 Tsp Dried Thyme
6-8 Cups Mixed Super Greens (blend of Swiss chard, spinach arugula, or kale) – Chopped
10-12 oz – Fresh Cheese Tortellini (for frozen or dried see below)
1 Cup Cream
Salt and Pepper to taste.

Prepare fresh vegetables. Add olive oil and vegetables and garlic to the instant pot. Set on sauté and stir until onions are translucent. Add broth, stewed tomatoes, garbanzo beans, basil and thyme to the pot. (If you are using frozen or dried tortellini add with the broth). Seal and cook for 5 minutes (my pot has a soup setting). Wait a few minutes before releasing the steam.

Add greens, fresh tortellini to the pot and simmer on sauté for about 5 minutes, stirring gently.

Blend in cream. Salt and pepper to taste.

Delicious and so easy to prepare. Serve immediately. The tortellini will absorb the broth if stored. You may need to add liquid to reheat. Or leave as is and call it stew! For me, this batch is another week’s worth of delicious home-made soup for my packed lunch. Bon Appetit!