Tortellini Soup with Turkey
Soups are so easy to make in your Instant Pot® (IP) Mini. Whether it’s a pot of beef, chicken, or vegetable broth or a more hearty soup with vegetables, your IP will produce a soup that is more than pleasing to your taste buds.
Most often, whatever ingredients I have on hand is what goes in the soup, as was the case with this recipe. I like to experiment with herbs and spices all the time. Some of my favorites – parsley, rosemary, and thyme – are used in the recipe.
I used a pound of ground turkey in this recipe which may be a bit much for some folks. The extra meat and veggies actually turned it into more of a stew. After some taste testing, I felt the extra meat required extra seasoning, so I leaned toward 1 teaspoon each of the dried thyme and rosemary. The broth itself is on the light side.
Tortellini Soup with Turkey
Prep Time: 19 minutes
Cook Method/Time: Pressure Cook for 5 minutes
Natural Release: 5 minutes + additional time required to release remaining steam by turning steam release handle to venting position
Total Time: 45 minutes (Includes prep through complete pressure release.)
Makes 7 cups
- 2 tablespoons olive oil
- 1 lb. lean ground turkey (97%)
- ½ medium yellow onion, diced
- 4 medium carrots, sliced
- 3 ¼ cups low sodium chicken broth
- 3 cloves garlic, pressed or minced
- ¾ – 1 teaspoon dried thyme
- ¾ – 1 teaspoon dried rosemary
- 1 cup mushrooms, sliced
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 1 cup refrigerated Tortellini
- Fresh or dried parsley for garnish, if desired
- Press Sauté and heat until display reads “HOT.” Add olive oil and turkey. Cook until turkey is no longer pink, stirring occasionally.
- Stir in onion and carrots. Cook, stirring occasionally, until onion appears slightly translucent – about 2-3 minutes.
- Add garlic, broth, thyme, rosemary, mushrooms, salt and pepper. Stir.
- Add tortellini and stir.
- Secure the lid and make certain the steam release handle is set to Sealing.
- Cancel Sauté and set to Pressure Cook for 5 minutes.
- When cooking is completed, Natural Release for 5 minutes. Then turn the steam release handle to Venting to complete steam/pressure release.
- When all steam/pressure is released and the float valve (pin in lid) drops, carefully open the lid.
- Stir soup.
- Garnish with fresh or dried parsley or parmesan cheese, if desired.
- Use meat of your choice: ground beef, ground chicken, ground turkey, or diced (bite-size) fresh chicken. If adding diced fresh chicken, brown on all sides and add 2 minutes to cook time.
- Made with ingredients listed, the soup was more like a stew. Using ½ lb. of meat would result in more broth – a lighter soup.
- After sautéing, make sure there are no brown “yummies” (stuck-on food) on the bottom of the inner pot as this could interfere with the pot reaching pressure. Brown “yummies” can be removed by scraping the bottom of the pan with a wooden or plastic utensil.
- Use less or no meat and add more vegetables such as zucchini, canned cannellini beans, celery, green beans, tomatoes, spinach.
- Have some fun and use tri-color cheese tortellini!
- Try different herbs such as oregano and basil.
- Exchange vegetable broth for the chicken broth.
- When adding extra ingredients: REMEMBER: DO NOT fill the inner pot higher than the ⅔ or PC Max line to avoid interfering with the safety valves (in the lid) controlling pressure.