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Tortellini And Meatball Soup Recipe


Like Italian Wedding, with Cheese Filled Tortellini

This variation on the classic weeding soup has full sized meatballs and cheese filled tortellini in place of the miniature ingredients in most recipes.


Prep Time 15 min
Cook Time 5 min
Temperature High
Serves 6

Shooping List
2 tablespoons olive oil
1 yellow onion, thinly sliced
1 cup sliced celery
6 cups chicken stock or broth
1 (16-ounce) bag dried cheese tortellini
2 cups chopped kale
1 tablespoon minced garlic
Juice of ½ lemon
1 teaspoon sugar
1 teaspoon dried basil
Salt and pepper

With the cooker’s lid off, heat oil on HIGH or “brown;” until sizzling.

Place onion in the cooker, and saute until translucent, about 5 minutes.

Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar, and basil.


Securely lock the pressure cooker’s lid and set for 5 minutes on HIGH.

Perform a quick release to release the cooker’s pressure.

Add salt and pepper to taste before serving.

Fresh spinach leaves can be used in place of the kale, if desired.



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