Instant Pot Loaded Tortellini Tomato Soup
This recipe was cooked up live on TV! Check out my January cooking segment on FOX13’s daytime show, The Place.
If you don’t already know this: Tomato soup is incredibly forgiving. No offense taken if you don’t believe me—because honestly, I didn’t believe it myself the first time I tried to add extra vegetables. I held my breath and hoped for the best. And I totally surprised myself with the end product! It’s 100% true: You can create a zippy, hearty tomato soup base while sneaking in handfuls of nutrient-dense vegetables.
Still tastes like tomato soup!
Why would you want to veggie-load your soup? A few reasons. The first is that you’re probably not getting enough veggies during the day. And if you are, diversity is important, too. My friend Kelly over at Nosh & Nourish has the most clever resolution this year: Eat more rainbows.
Different colors = different nutrients, vitamins, antioxidants—all the good stuff that helps our body function optimally. Eat more rainbows in 2019—that’s a goal we should all grab onto!
Another reason to pack vegetables into tomato soup is because it’s kid friendly! The immersion blender is your best friend with this recipe (or work in batches in your standard blender). Once blended, the flavors meld together so well and you get the most savory soup base that’s just begging for some add-ins.
You can add cheese tortellini (my favorite!) or pasta shells, and even Italian-seasoned chicken sausage right into this tomato sauce and create a complete meal that even the kids will love.
Want more healthy swaps?
Awesome! I just released a new e-book that I think you’re gonna love. It’s called Healthy Swaps That Don’t Suck.
A motto you’ll find throughout Fueling Function is “Big wins are built on small habits”. One small habit that’ll make a big impact on your day-to-day health is to swap out empty calories for healthier choices (like veggie-loading your tomato soup base!).
But let’s be honest: Lettuce is not a tortilla. Many of us are not ready to jump from wheat to cauliflower, or from cinnamon rolls to cinnamon roll flavored protein shakes. So this e-book includes my favorite healthy swaps that are:
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CALS: 466 per serving
FAT: 16g
CARBS: 51g (4g FIBER)
PROTEIN: 29g
Chicken Sausage + Tortellini
tomato Soup
Yield: 6 to 7 servings
Tomato Sauce Base
1 box vegetable broth
2 cans fire-roasted tomatoes
1 1/2 cups milk (dairy or non-dairy)
2 carrots
2 celery stalks
2 zucchini
1/2 onion
3 cloves garlic
2 tsp Italian seasoning
1 tsp dried or fresh chopped basil
1 tsp salt (taste and add more as needed)
1/2 tsp black pepper
2 bay leaves
1 1/2 tbsp butter
Other Ingredients
1 package fresh refrigerated tortellini
6 Italian-seasoned chicken sausages (cut into pieces)
Parmesan cheese (optional)
Instant Pot Method
Chop onion, garlic, carrots, celery, and zucchini into bite-size pieces. They will be pureed later, it doesn’t need to be perfect.
Press SAUTE and add butter. Let it melt in the base, then add all chopped vegetables. Stir occasionally and allow veggies to saute for 4-5 minutes.
Once soft and fragrant, add vegetable broth, crushed tomatoes, milk, and all seasonings. Stir to combine.
Turn off SAUTE. Secure the Instant Pot lid and make sure the steam release valve is locked (up position).
Cook on MANUAL HIGH PRESSURE for 16 minutes.
Once time’s up, release the steam and remove the lid. Fish out the bay leaves and discard them. Use an immersion blender or work in batches with a standard blender to blend all ingredients into a smooth sauce.
From here, press SAUTE again and add tortellini, chicken sausage, and any other preferred mix-ins. My husband loves shrimp in here! Let the soup simmer for 10 minutes.
IF MEAL PREPPING: Transfer soup to meal prep dishes (that seal) and allow them to cool slightly. Sprinkle a pinch of parmesan cheese onto each serving, if desired.
