This creamy tahini tortellini soup is a must make soup if you have Instant Pot. Moreover, it’s creamy, hearty and perfect for this cold weather.
Have This!
- Two Carrots
- One Medium Onion
- One tablespoon tahini
- Five oz Chorizo Sausage
- Two tbsp Extra Virgin Olive Oil
- Three cups Vegetable Stock
- Three cups Water
- One tsp Salt
- One tbsp Dried Thyme
- Three handfuls Fresh Kale
- Nine oz Dried Tortellini
- One cup Fresh Cream
Do This!
- Wash, peel and dice carrots & onion. Cut the chorizo.
- Plug in the Instant Pot.
- Press “SAUTE”. Pour in the olive oil.
- Add carrots, onion, and chorizo.
- Sauté for 5 minutes.
- Turn off the SAUTE function. Add stock, water, seasoning, kale, and tortellini. Stir, close the lid and lock it.
- Set the steam release to “SEALING”. Press “MANUAL” and adjust the time to three minutes.
- When the cycle is finished, wait ten minutes and then manually release the pressure.
- Press “SAUTE” function again. Pour the cream and tahini in and cook for about 2 minutes.
- To stop the soup from cooking, carefully remove the inner pot and place onto a trivet.
- Serve warm.
Summary
Recipe Name
Creamy Tahini Tortellini Soup
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time