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.
Fresh garlic, chopped
Spinach, chopped (or kale)
1 can cream of mushroom
6 tsps chicken bouillon paste
1/2 c. sour cream
2 cans tomato sauce
1 Tbsp sugar
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.
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.**
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.