Description
An Instant Pot or slow cooker soup loaded with tender chicken, cheesy tortellini, kale, parmesan cheese and a rich tomato broth.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib celery, sliced or diced
- 2 Tbsp minced garlic
- 4 cups chicken broth
- 2 carrots, peeled and diced
- 1 (28 oz) can crushed tomatoes
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp brown sugar
- 24 oz boneless skinless chicken thighs, trimmed of excess fat and cut into bite size pieces
- 1 (15 oz) can white beans, rinsed and drained
- 2 Tbsp tomato basil pesto (or 2 Tbsp chopped sundried tomatoes)
- 1 cup chopped kale
- 16 oz frozen tortellini
- 1 cup evaporated milk
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking
- Add in carrots, tomatoes, Italian seasoning, salt, pepper, brown sugar and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button (or low pressure) to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the white beans, pesto, kale and tortellini. Turn Instant Pot to saute setting and heat until tortellini are warmed through. Turn off Instant Pot.
- Stir in the evaporated milk and parmesan cheese.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot