So I got invited to my first ever soup party. We all bring soups, then try each one one at a time, then if we want more go back for our favorites. We also take each other’s soup leftovers home!
It was a tricky afternoon for me because I can’t eat meat or animal broths, but I took my chances and my friend helped me make sure to leave out any meat chunks for me. I didn’t want to make a scene, and turns out I did ok, because I had no signs of a gout flare up.
I found this easy Instant Pot Tuscan Vegetarian Soup on Pinterest.
While my instant pot sauté warmed up, I cut up every, carrot and garlic (the party I went to requested no onions, but this is when you would cut/add them).
While that sautéed up, I cut the zucchini and mushroom. Before adding these, I added some broth to scrape the bottom of the instant pot.
I added the rest of the veggies, salt, pepper, and Italian seasoning.
Then I added the rest of the broth, a little water, and I dumped the canned tomatoes carefully in the middle. I didn’t stir past this point because I remember reading tomatoes can cause issues with pressurizing.
Because of the way I cut everything, I did 10 minutes HP instead of 15 mins. QR.
Add in fresh tortellini and kale, stir, and let sit on warm with lid on for about 15 minutes. Serve with Parmesan cheese on top!
This was delicious, but I would say to make it when the whole pot will be eaten. I find the longer the tortellini sits in a warmed setting, the softer they get.
My Tips:
- Make sure to deglaze/scrape the bottom of your pot before adding everything and pressurizing it.
- Don’t stir in tomatoes. They may cause issues on pressurizing.