This soup is easy and delicious. Bump up the red pepper flakes if you like things spicer. Vegetarians can use cannelloni beans and veggie-sausage.
Chicken-Sausage-Tortellini Soup (InstaPot )
Yield: 4—6 servings
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 onion, diced
1 medium carrot, diced
1 stalk celery, diced
2-1/2 cups organic chicken stock
1/4 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 tablespoon aged balsamic vinegar
Optional, but recommended: a couple of Parmesan rinds
1/4 cup pesto
1/4 teaspoon sugar (to balance the tomato’s acidity)
1/2 teaspoon red-pepper flakes
1/2 teaspoon sea salt, plus more if needed
1/2 pound hot Italian sausage, cut into 1/2′ slices
1 pound frozen boneless, skinless chicken thighs
(NOTE: If using thawed chicken, cut cooking time to 10 minutes)
5—7 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini (or any other flavor)
1 cup grated Parmesan
Torn or sliced fresh basil
Sauté (either in the InstaPot or in a skillet) garlic, onion, carrot, celery in olive oil.
In a 6- to 8-quart Instapot, add all ingredients, except spinach and tortellini. Seal the Instant Pot and use the Manual “high” setting. Set the time to 20 minutes—making sure the steam release knob is in the “sealing” position. Use natural release when done.
With the Instapot’s lid off, cook the soup on high (I use the “saute” setting) for 5—8 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart. Stir in the spinach so that it wilts into the soup.
Stir in enough tortellini for however many people you are serving (about 6—10 per person), cover the pot (without locking), and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and adjust seasonings, if needed. Ladle into bowls and top with Parmesan, basil, and black pepper. Serve with crusty bread and a salad.