Book Of Likes

A big hit for Sunday dinner! The most delicious Tortellini Soup in my instant crock pot that I've made yet! It is loaded with Chicken, Italian Sausage, fresh garden tomatoes, spinach, cheese tortellini, arugula and a perfect blend of herbs and spices. Here is the recipe I used given to me from my Aunt Pame:

INGREDIENTS:

2 tablespoons olive oil
1/2 pound Italian sausage, casing removed
1/2 pound boneless, skinless chicken thighs or chicken breast, cut in bite-sized pieces
3 cloves garlic, minced
1 medium sweet onion, diced
2 teaspoons Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
8 ounches of fresh tomatoes, pureed or canned totmato
1 (9-ounce) package refrigerated three cheese tortellini
1/2 bunch spinach, stems removed and leaves chopped
1/3 cup heavy cream
3 tablespoons chopped fresh basil

INSTRUCTIONS:

Heat olive oil in a large stockpot, Dutch oven, instant pot, or crock pot. Add Italian sausage and chicken pieces, and cook until browned on the saute function, for about 5 minutes, making sure to crumble the sausage as it cooks; drain any excess fat.
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 10-15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.