Creamy Tahini Tortellini Soup Recipe

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.