There are affiliate links in this post – see my disclosure policy.

It’s a good day when I make a soup that everyone in my family will eat (not counting my youngest – we aren’t there yet with him). This Tomato-Spinach Tortellini Soup from the new Skinnytaste One & Done Cookbook (affiliate link) comes together quickly and easily in the Instant Pot (or any pressure cooker) and has been requested several times by my daughter since we first had it. (If you don’t have a pressure cooker, there are stove-top cooking instructions included in the recipe below as well.)

I wish I could say we are in soup weather season here in Florida – we’re not. But, for me, soup is always in season. Lately I’ve been craving soup more than ever, mostly because it’s easy to heat up for lunch or dinner throughout the week making meals a little easier.

Skinnytaste One & Done Cookbook

This latest Skinnytaste cookbook released at the right time for me – I am trying to get reacquainted with my Instant Pot after not using it for a long time. So there are a few recipes in Gina’s cookbook specifically for the Instant Pot that I want to try like the Unstuffed Cabbage Bowls and Turkey Cheeseburger Soup.

TheSkinnytaste One & Done Cookbook (affiliate link) isn’t just for the Instant Pot. The book’s theme revolves around cooking in one vessel, whether it be a pressure cooker, slow cooker, air fryer, sheet pan, skillet or Dutch Oven. Genius, right? I love it.

A few recipes from One & Done that I know my family will love are Giant Turkey Meatball Parmesan, Shepherd’s Pie Stew and Weeknight Chicken Souvlaki. My friend Brittany who also has the cookbook recently tried Mom’s Skillet Chicken Pot Pie and loved it – that is on my list too!

Because I love sharing new cookbooks with you, I’m giving away a copy of the new Skinnytaste One & Done cookbook along with a $50 gift Amazon gift card (see below) to put towards purchasing a new cooking vessel like the ones in the cookbook. I recently purchased new sheet pans and it made me happy. Sometimes new kitchen items are just what we need to get cooking.

Some of my favorite cooking tools are:

You can find all these kitchen tools on Amazon (affiliate links below, if purchased through these links I make small earnings that do not cost you more).

Slow Cooker (this one from Crock-Pot with stove-top browning has been a game changer for me)

Sheet Pans

Instant Pot

Toaster Oven

Blender (I’m a big Blendtec fan, I’ve had a refurbished one for 6 years strong)

Nonstick Skillets

Dutch Oven (it’s an investment but so worth it – it’s my favorite pot)

Covered Braiser (another investment, but I love it so much)

Giveaway:

Thank you to Skinnytaste for providing a cookbook for the giveaway. The Amazon gift card is sponsored by Aggie’s Kitchen. Good Luck and thank you for entering below.

a Rafflecopter giveaway

Skinnytaste cookbook recipes I’ve reviewed in the past:

Spaghetti Squash with Turkey Bolognese from The Skinnytaste Cookbook (affiliate link)

Zoodles with Shrimp and Feta from Skinnytaste Fast and Slow (affiliate link)

What’s in Tomato Spinach Tortellini Soup?

All you need to make this tortellini soup is:

• butter
• chopped celery, carrots and onion
• reduced-sodium vegetable broth
• 2% milk
• crushed tomatoes
• fresh basil
• bay leaves
• three-cheese fresh tortellini
• Pecorino Romano cheese
• kosher salt and ground pepper
• baby spinach

How do you make Tomato Spinach Tortellini Soup in the Instant Pot?

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

How do you make Tomato Spinach Tortellini Soup on the stove-top?

1. To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time.
2. Add the tortellini at the end, cooking according to package directions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Tomato-Spinach Tortellini Soup

• Author: Gina Homolka, Skinnytaste One & Done
• Prep Time: 5 minutes
• Cook Time: 40minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

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This Tomato-Spinach Tortellini Soup is hearty, yet light. It’s the perfect soup to dig into on a cool winter night or weekend.

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Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 cup finely chopped onion
• 4 cups reduced-sodium vegetable broth
• 1 1/2 cups 2% milk
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 bay leaves
• 1 (9 ounce) package three-cheese fresh tortellini
• 1/3 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon kosher salt
• freshly ground pepper
• 4 cups (about 2 1/2 ounces) baby spinach

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Instructions

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

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Notes

To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time. Add the tortellini at the end, cooking according to package directions.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 222
• Fat: 7g
• Saturated Fat: 3.5g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 11g

The post Skinnytaste Tomato-Spinach Tortellini Soup + Giveaway appeared first on Aggie's Kitchen.