In college, I took an Italian language course taught by my lovely professor, Dr. Love. She was vivacious, she was interesting, and she was a storyteller. And she almost ruined tortellini for me.
For years I had loved to make and eat tortellini. Yet, one day Dr. Love told us a story about how my delicious Tuscan Tortellini got its name.
You see, in Italian legend, the reason it has such a unique and distinct shape is because some creep Inn Keeper decided to reshape his raviolis into the shape of a belly button. In fact, it was shaped based on a woman’s he had seen through the keyhole.
…ummm… yeah… You didn’t know a navel could be so inspiring. But now you do.
While I love to eat Tuscan tortellini, I do have weird moments looking into my bowl wondering why on earth somebody shaped a noodle after a belly button.
Anyways… you we’re here for that story, but it could win you some pasta trivia points somewhere, I’m sure.
Ingredients to make Tuscan Tortellini Soup in a Pressure Cooker
Whether you’re experienced or a new instant pot user, be sure to check out our Instant Pot Guide!
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 boneless, skinless chicken breast, cubed
- 4 cups homemade chicken broth
- 28-30 ounces Italian diced tomatoes
- 1 cup heavy cream
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 9oz tortellini
- 10oz chopped spinach
- Grated parmesan cheese (optional)
Please also note, use what you have! So if you do not typically make your own broth, no worries. Or if you would prefer to use home canned diced tomatoes versus store-bought, also acceptable.
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How to Cook Chicken and Tuscan Tortellini in the Instant Pot
Saute olive oil, diced onion, minced garlic, and cubed chicken breast until cooked thoroughly. If you are really running low on time and your kids are hungry NOW, then you can pull out pre-cooked from chicken from your freezer or use any sort of precooked chicken (for instance our Costco has several types).
Pour in chicken broth, diced tomatoes, heavy cream, Italian seasoning, salt, pepper, tortellini, and chopped spinach.
Secure lid and place valve to sealing.
Cook on Manual for 15 minutes. and QR once done.
Serve with a quick salad, maybe some rolls, and possibly some parmesan cheese on top for garnish.
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Kara is an author and advocate for positive, grace-filled parenting. She is homeschooler to her 4 children living in Boston, MA and believes in creative educational approaches to help kids dive deeper into a rich learning experience. She has her degree in Secondary Education & Adolescent Childhood Development and is passionate about connecting with and helping other parents on their journey to raise awesome kids!
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Mary
This was delicious. I added fennel seed and steeped a sprig of rosemary because I had them. Definitely will make again. Thanks!