HOMEMADE ITALIAN SOUP...MY WAY!

It's been a while since I last posted a recipe. Over two years at least. A lot has happened in the meantime. My daughter moved back home for a new job. I have had several surgeries. I joined a women's discipleship group. I am still trying to clean out and update my home. To say the least, I have been busy. Yet I seem to find time to make soup almost out of nothing. I had everything I needed in my refrigerator and pantry. I made it in my Instant pot and in no time had an extremely flavorful bowl of hot yummy soup waiting for me to dive into. What makes the soup so good on a super cold winter's day? Is it the meld of flavors or the smell of its cooking that arouses our senses and tastebuds? Maybe both, but anyway it sure tastes divine and hits the spot! 

My daughter had fixed a fabulous lunch of ravioli in a tantalizing sauce with portabella mushrooms and chunks of chicken sausage. She then tells me since she fixed lunch, dinner was my job. What to fix? She said she wanted Italian soup. Ok, I can do that. 

Below are the ingredients that I had on hand.

Butter, Carrots, Onion, Celery, Red Wine, Better Than Bullion Italian Herbs Seasoning, Chicken Bone Broth, 5 Chicken Tenders, Collard Greens, Yukon Gold Potatoes, Tuttorosso Italian Inspirations Diced Tomatoes, Dried Multi-colored Cheese Tortellini, Tastefully Simple (TS) Onion Onion, TS Garlic Garlic, and TS Seasoned Salt. 

I peeled and cut up, diced, and placed in an instant pot set on saute, high.  1/4 Cup Unsalted Butter melted.  3 carrots Peeled and cut into coins.  3 large stalks of celery cut into 1/2 inch pieces.  1/2 yellow onion diced.  2 small Yukon Gold Potatoes diced.  1 heaping Tablespoon of Better than Bullion Italian Herb Seasoning.                                                                                                                                     

Saute till onions are translucent then add the following to your instant pot.   Splash of Red Wine to deglaze the bottom of the pot.  5 Chicken tenders diced into one-inch cubes.  One quart of Chicken Bone Broth. Six leaves of destemmed Collard Greens are placed on top of each other, rolled into a tube, thinly sliced then cut the tube in half down the center.  Put the lid on and lock it in place.  Hit cancel then hit pressure cook on high for 20 minutes. Quick release of pressure.

Then add in: 1-28 oz Can of Tuttorosso Diced Tomatoes, which I purchased at Crest Grocery in Norman, OK     

Cap-lid of TS Onion Onion, Garlic Garlic, and half a cap-lid of TS Seasoned Salt. Which I sell.                                                                                                 3/4 Cup of Dried Tortellini that I purchased in the Bulk section of Winco in Moore, OK.

Stir well, if it looks like it needs more Chicken Bone Broth you can add more at this time. You judge the amount. Put the lid back on the Instant Pot, lock it in place, and press pressure cook for 10 minutes. Quick release when done and serve with a crusty piece of sourdough bread with butter and a salad

I didn't add any extra salt. It wasn't needed.  This soup was so easy to make. Of course, you can use any kind of diced tomatoes you wish. However, if you do have access to the Tuttorosso Diced Tomatoes, I highly suggest you use them. Also, you can add more veggies if you wish.  This makes up a lot of soup if you have a small family. There are two of us and we will be able to have several servings over the next few days. 

Enjoy!

Peace, Love, and Happy Eating!

P.S. Let me know if you fix it and tell me what you thought of it.