Tortellini Soup

Sometimes I just cannot decide between eating soup or pasta. I KNOW, the struggle is real. So, naturally the solution is to make a creamy soup that is loaded with tortellini. Kind of an in between of a nice tomato soup and extra saucy pasta dish. And the final result? Well, let’s just say it was SO good, I kept it hidden at the office so I could have it all for myself. Maybe a little bit selfish? But trust me you will completely see why once you try making this recipe.

2 tbsp butter
1 white onion, diced
4 cloves garlic, minced
2 tbsp roasted red peppers, diced
4 cups vegetable or chicken broth
28 oz can diced tomatoes, with juices
15 oz can pinto beans, drained and rinsed
1 cup heavy cream
1/3 cup Parmesan cheese, grated
2 tbsp Italian seasoning
2 tbsp parsley
salt and pepper, to taste
12 oz refrigerated tortellini
4 large hand fulls of spinach

20-cup Digital Multicooker; adjust the ingredient amounts for smaller cookers
6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Press the STEAM button on your rice cooker and set for 30. Add the butter and let it melt; add the onion, garlic, and roasted red peppers and cook until they start to soften and become translucent. Add the broth, tomatoes, pinto beans, heavy cream, cheese, and seasonings. Close the lid and allow the soup to come to a simmer. Add the tortellini and spinach. Let it simmer for about 10 minutes until the soup thickens to your preference. Serve in bowls with a topping of fresh parsley and some extra Parmesan cheese.

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