INSTANT POT CHICKEN TORTELLINI TOMATO SOUP ENJOY DAN:

       INSTANT POT CHICKEN TORTELLINI TOMATO SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

2-1/2-cups chicken stock

1-onion diced

3-garlic cloves, minced

3-multi-colored carrots sliced

2-tablespoons tomato paste

3-cups Trader Joe’s roasted garlic marinara sauce

1-tablespoon balsamic vinegar, preferably aged

1-1/2-teaspoon EACH dried oregano & thyme

1/2-teaspoon EACH red pepper flakes & salt

1-1/2-pounds skinless, boneless chicken breast or thighs or a mixture of both

1-cup baby spinach

1-(10 Oz) package cheese tortellini or spinach tortellini

FOR SERVING:

1-cup Parmesan cheese

Torn fresh basil

Lots of black pepper

DIRECTIONS:

1.   Set the Instant Pot to Saute mode & heat oil when sizzling.

2.   Add onion, garlic, carrots, marinara sauce, chicken, salt & 2 cups stock.

3.   Give a stir, then secure lid with Pressure value to sealing.

4.   Select Pressure Cook & adjust time to 8 minutes.

5.   Open the Instant Pot, take out chicken & shred.

6.   Take an immersion blender & partially blend to make it creamer.

7.   Add tortellini & cook for 2 minutes (follow instructions on package)

8.   Add shredded chicken, vinegar & next 4 ingredients.

9.   Add 1/2-cup stock.

10  Fold in spinach & bring soup to a gentle boil.

11  Hit Cancel.

12  Add Parmesan cheese, basil & black pepper.

ENJOY DAN:                                   COURAGE STRENGTH AND HOPE!!!