- 1 tbsp Garlic, minced
- 1 can of crushed Tomato (14.5 ounces)
- 2 tbsp Tomato Paste
- 2 tsp Italian Seasoning
- 2 tsp Olive Oil
- 1 medium Onion
- ½ tsp chili flakes
- 4 c Chicken Stock
- 200g of Italian Sausage
- ½ c Half & Half increase up to 1 c for a creamier soup
- 250g of Dried Cheese Tortellini
- Grated Parmesan and chopped fresh parsley for serving
- salt to taste
Press the “Sauté” button on the Instant Pot.
Add oil and allow it to become hot.
Add the garlic and onion, then sauté for a few minutes until aromatic and soft.
Add the sausage, then cook for about 2 minutes or until crumbly and brown.
Add the tomato paste, crushed tomatoes, chili flakes, Italian seasoning, 2 cups of stock, and salt. Stir until well blended. Scrape the bottom of the pot to get the browned bits.
Add the dried tortellini, then stir until well blended.
Press the “Manual” button on the Instant pot, then cover it. Cook for about 4 minutes on a high setting. Do a natural release of pressure.
Open the Instant Pot, then press the “Sauté” button again.
Pour in the rest of the stock together with half & half, then stir until well blended. Cook everything for another 30 seconds.
Top each serving with freshly chopped parsley and grated Parmesan cheese.
Serve and enjoy!
Make sure to add the stock in batches. Make sure to taste first before adding any salt. Nutrition Facts: Serving: 100g | Calories: 492 kcal | Carbohydrates: 44g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1196mg | Potassium: 596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 441IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 3mg