Pressure Cooker Cheese Tortellini and Meatball Soup

By kathya5084

This variation has full sized meatballs and cheese filled tortellini. A hearty soup for at least six people.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 1/3 cup sliced celery (around 6 to 7 trimmed celery hearts)
• 8 cups chicken stock or broth
• 38 to 40 frozen meatballs (around 20 ounces, I use Farmrich Italian)
• 1 8 ounce bag dried cheese-stuffed tortellini
• 2 1/2 cups chopped kale or spinach
• 1 tablespoon minced garlic or 2 garlic cloves, minced
• 1 1/2 tablespoon lemon juice
• 1 1/3 teaspoon sugar
• 1 1/3 teaspoon dried basil
• 1/2 cup heavy cream

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling.
Place onion in cooker and saute until translucent, about 5 min.
Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil.
Securely lock pressure cooker and set for 5 minutes on HIGH.
Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.