butternut squash tortellini soup with mini meatballs
A cozy and hearty pressure cooker soup made with creamy butternut squash, tender homemade mini meatballs, cheesy tortellini, and wilted baby spinach — perfect for chilly nights or satisfying meals in a hurry.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil for base
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups butternut squash peeled and cubed
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound ground beef for mini meatballs
- ¼ cup breadcrumbs
- 1 tablespoon Parmesan cheese grated
- 1 egg
- 8 ounces cheese tortellini
- 1 cup baby spinach
Instructions
Instructions
- Heat olive oil in pressure cooker on medium. Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chicken broth, butternut squash, thyme, salt, and pepper. Stir well, seal lid, and pressure cook for 8 minutes.
- Allow a natural release of pressure.
- Meanwhile, mix ground beef with breadcrumbs, Parmesan, and egg. Shape into 1-inch mini meatballs.
- Add meatballs to soup, seal lid, and pressure cook for 5 minutes. Slow release pressure afterward.
- Open lid, add tortellini and spinach. Seal and pressure cook for 3 minutes. Quick release pressure and serve hot.
Notes
You can swap in frozen squash or pre-made meatballs for quicker prep. Leftovers keep well for 3 days in fridge; freeze without tortellini to avoid mushy texture later. Freshly cook pasta on reheat for best results.