Creamy Tuscan Garlic Tortellini Soup

Ingredients

• 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

1. 1

   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.

2. 2

   Pour in the broth and scrape bottom of pot so that nothing is sticking

3. 3

   Add in carrots, tomatoes, Italian seasoning, salt, pepper, brown sugar and chicken.

4. 4

   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.

5. 5

   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.

6. 6

   Stir in the evaporated milk and parmesan cheese.

7. 7

   Ladle into bowls and serve.