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Tortellini Meatball Soup
Sheila Renfro Pendergraph
Happily married over 32 years with 3 wonderful grown sons. We have 2 beautiful grand babies and I am from a small town in TN.
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 6 cups chicken broth
  • 1 cup sliced celery
  • 1 16 ounce bag meatballs
  • 1 8 ounce bag tortellini
  • 2 cups chopped kale (or fresh spinach)
  • 1 tablespoon minced garlic
  • Juice of ½ lemon
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • Salt and pepper to taste
Steps
  1. Heat oil on high
  2. Place onion in the cooker and sauté until translucent
  3. About 5 mins
  4. Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil
  5. Lock pressure cooker and set for 5 mins on HP
  6. Quick release
Notes
  • Great Food Fast (Best of the Best Presents) Bob Warden's Ultimate Pressure Cooker Recipes
 

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