Cooking

Spin-on Tortellini Soup

Spin-on Tortellini Soup
Photo by Karolina Grabowska on Pexels.com

Spin-on Tortellini Soup

I love Tortellini Soup.  Love it.  So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup.  The broth is excellent!  I did do this in my instant pot but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup.  You put that in AFTER it is done cooking and you have released the pressure.  I made that mistake once and I will never make it again.

Ingredients

Kielbasa, quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsps chicken bouillon paste

1/2 c. sour cream

2 cans tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix.  Add a bit of water if it starts sticking to the pan.  Once that is done, add-in cream of mushroom soup, I think I did about 6 tsp of chicken bouillon paste.  I will say, at this point, I did add the sour cream and I mixed it really well.  It did not explode, so that is a good thing.  Then, I added the tomato sauce and the sugar.  Next, add-in chopped spinach and Italian seasoning.  I added enough water to thin it out just a little bit.  You can always add more water towards the end.

Place on lid, move lever to the “seal” position.  I hit the soup function and adjusted to 10 minutes.  Once that is done, I did a quick release.  I stirred everything well and tasted the broth to make sure that the seasonings were good.  A good rule of thumb is start small.  You can always add more but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add in a cup of heavy cream, continue to whisk while on medium heat.  This will thicken up.  Once it is thick, I added in about 2 c. of cheddar.  Stir well until it is all combined.

From this point, I did add some of the broth to the bechamel pan.  I did this to thin it out and make it to where it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

**Cue the angels singing.**

Tortellini

I cook these in a separate pot.  Personally, I feel they get too mushy if I do them up in the instant pot.  This actually serves a dual purpose.  I get the water boiling, season it, scoop out my tortellini.  Keeping the starchy pasta water.  I add them to my Instant pot and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

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