Butternut Squash Tortellini Soup with Mini Meatballs
This cozy, hearty soup brings together tender butternut squash, cheesy tortellini, and savory homemade meatballs in a rich creamy broth — perfect for quick weeknight comfort.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 Small onion diced
- 2 cloves Garlic minced
- 4 cups Chicken broth
- 2 cups Butternut squash peeled and cubed
- ½ teaspoon Dried thyme
- 1 pinch Salt
- ¼ teaspoon Black pepper
- ½ pound Ground beef
- ¼ cup Breadcrumbs
- 1 tablespoon Parmesan cheese grated
- 1 Egg
- ½ teaspoon Italian seasoning
- 9 ounces Cheese tortellini
- 2 tablespoons Heavy cream
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Set pressure cooker to sauté. Add olive oil and diced onion. Cook until translucent, about 5 minutes.
- Add minced garlic and stir for 1 minute until fragrant.
- Add cubed butternut squash, chicken broth, dried thyme, salt, and pepper. Close lid and cook on high pressure for 10 minutes.
- Quick release pressure. Open lid and check squash for tenderness.
- Mix ground beef, breadcrumbs, Parmesan, egg, and Italian seasoning. Form into mini meatballs.
- Add mini meatballs to the pot. Close lid and cook on high pressure for 5 minutes. Use slow release after cooking.
- Stir in cheese tortellini and cook on high pressure for 3 minutes. Quick release pressure after cooking.
- Stir in heavy cream and sauté for 2 minutes. Serve hot garnished with fresh parsley.
Notes
For best flavor, make meatballs fresh but store-bought also works. Add spinach for extra greens or red pepper for heat. Store leftovers in airtight containers up to 4 days, or freeze in small batches.