INSTRUCTIONS
NOTES
If you prefer a more tomato-ey flavored soup, feel free to double the tomato sauce. You can also add a couple of tablespoons of tomato paste or simply use a 24 oz jar of your favorite pasta sauce.
You can also throw in a 28-oz can of diced tomatoes with juices if you prefer a chunky tomato tortellini soup.
If you’d like to add chicken, you can add in about 2-3 cups of diced, rotisserie chicken in the last step, or add about 1 lb of chicken breasts/thighs in step 4 and increase the pressure cooking time to 8 minutes. After the cooking cycle has completed, you can shred the chicken and add it to the soup in the last step.
Stove-top version: Use a heavy-bottomed pot or dutch pot, follow steps 1-4, bring the soup to a boil, cover the pot and simmer for about 10 minutes. Then follow steps 7-10.You can use fresh herbs in lieu of dried. Throw in a few sprigs of rosemary, and thyme in step 4. Finish off the soup with a sprinkle of fresh basil leaves.
Nutrition values are calculated for a single serving. This recipe should yield about 4 servings. These are approximate nutrition values, if you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 cup= 250 ml, 1 teaspoon = 5 ml
