Veggie Tortellini Soup

Name: Veggie Tortellini Soup
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 2 stalks celery, chopped; 2 medium carrots, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 onion, chopped; ¼ cup (60 mL) flour; 1 tbsp (15 mL) Rotisserie Seasoning; 4 cups (1 L) low-sodium vegetable broth; 1 cup (250 mL) half & half; 1 pkg (19 oz./600 g) cheese tortellini; 4 cups (1 L) chopped kale (3 oz./90 g); Optional Toppings: Grated Parmesan cheese, black pepper, crusty bread

Prep 10 min

Cook 25 min

Ready in 35 min

With a variety of vegetables, cheesy tortellini, and rotisserie seasoning, this dish is sure to warm you through and through.

Ingredients

2 tbsp (30 mL) butter
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1 red bell pepper, seeded and chopped
1 onion, chopped
¼ cup (60 mL) flour
1 tbsp (15 mL) Rotisserie Seasoning
4 cups (1 L) low-sodium vegetable broth
1 cup (250 mL) half & half
1 pkg (19 oz./600 g) cheese tortellini
4 cups (1 L) chopped kale (3 oz./90 g)
Optional Toppings: Grated Parmesan cheese, black pepper, crusty bread

Directions

Set the Deluxe Multi Cooker to SEAR on high for 10 minutes. Melt the butter. Add the celery, carrot, peppers, and onion. Cook until the vegetables are softened, about 6–8 minutes.
Add the seasoning and flour; mix to combine and cook for about 3 minutes. Add the half & half and broth; whisk to remove any lumps. Add the frozen tortellini.
Set the Deluxe Multi Cooker to CUSTOM on high pressure for 15 minutes. When the timer is up, release the pressure. Add the kale, and set to SEAR on high for 3 minutes, stirring occasionally.
Serve with Parmesan cheese, black pepper, and crusty bread, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 65 mg, Sodium 940 mg, Carbohydrate 56 g, Fiber 3 g, Sugars 8 g (includes 0 g added sugar), Protein 15 g