Description
Instant Pot or slow cooker soup with tender chicken, cheese-filled tortellini, sundried tomato pesto, ricotta, spinach and Parmesan cheese.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup chopped onions
- 24 oz boneless skinless chicken thighs, trimmed of fat and cut into bites size pieces
- 2 tsp Italian seasoning
- 1 Tbsp minced garlic
- 1/4 cup sundried tomato pesto
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 18 oz frozen or fresh tortellini
- 1 cup ricotta or cottage cheese
- 1 tsp lemon juice
- 1 cup chopped spinach
- 1 cup shredded parmesan
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting and add in the broth so it can start heating up while you prepare the other ingredients. Bring the broth to a boil.
- Add in the onions, chicken, Italian seasoning, garlic, pesto, salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to sauté setting and stir in the tortellini until cooked through (mine took 3 minutes). Turn off sauté setting.
- Add a cup of hot broth to a blender with the ricotta and lemon juice and blend until smooth. Stir it into the Instant Pot along with the spinach and parmesan.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add broth, onions, chicken, Italian seasoning, garlic, pesto, salt and pepper to the slow cooker.
- Cover and cook on low for 3 hours.
- Stir in the tortellini and let cook for about 10 minutes.
- Add a cup of hot broth to a blender with the ricotta and lemon juice and blend until smooth. Stir it into the slow cooker along with the spinach and parmesan.
- Ladle into bowls and serve.
- Category: Chicken, Soup
- Method: Instant Pot, Slow Cooker