Meatball Tortellini Soup Pressure Cooker Recipe
This hearty Meatball Tortellini Soup made in the pressure cooker is filled with tender beef and pork meatballs, soft tortellini, and rich savory broth—ready in under an hour for a cozy comforting meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 teaspoons Olive oil
- 0.5 cup Carrots diced
- 0.5 cup Celery diced
- 1 cup White onion diced, divided
- 8 cups Chicken stock or broth
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg beaten
- 0.75 cup Seasoned panko bread crumbs
- 2 cloves Garlic minced
- 0.5 teaspoon Grated nutmeg
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 12 ounces Fresh tortellini
- 1 tablespoon Italian seasoning
- 2 cups Fresh spinach chopped into large pieces
- Salt and pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add diced carrots, celery, and half of the onion. Sauté until soft, about 5-7 minutes.
- In a bowl, combine ground beef, pork, remaining onion, beaten egg, panko breadcrumbs, minced garlic, nutmeg, salt, and pepper. Mix until just combined.
- Form mixture into small 1-inch meatballs.
- Add chicken stock to the pot and bring to a boil.
- Carefully drop in the meatballs. Reduce heat and simmer for 10-12 minutes.
- Add tortellini and cook for 5-7 minutes until tender.
- Add chopped spinach and Italian seasoning. Simmer for 2 more minutes. Taste and adjust salt and pepper.
- Ladle soup into bowls and serve warm.
Notes
For leftovers, store in airtight containers in the fridge for up to 3 days. Add fresh spinach when reheating for best texture.