Testing recipes for the Bed & Breakfast has become my favorite past time. Today, I tried Torellini Soup in the Instapot.
I thought it was delicious. Sam said that he liked it ok after he picked out all of the spinach. Derek thought is was good, but told me he thought that you only served breakfast foods at a Bed & Breakfast. Hello! Has he never heard of brunch?
INGREDIENTS
1 tabelspoon vegetable oil
1 yellow onion diced
2 carrots diced
4 cloves garlic minced
1 (15-ounce) can diced tomatoes
3 cups vegetable stock
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon kosher salt or ½ teaspoon table salt
½ teaspoon ground black pepper
10 ounces (300 grams) fresh tortellini I used cheese-filled tortellini
½ cup whipping/heavy cream
2 cups baby spinach leaves
INSTRUCTIONS
Select the SAUTE setting on the pressure cooker, and add the oil.
When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
The Instant Pot will take around 10 minutes to come to pressure and start cooking.
When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.
Recipe from: littlesunnykitchen.com
