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Creamy Parmesan Tomato Soup
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Creamy Parmesan Tomato Soup

Cooking with Tupperware making Creamy Parmesan Tomato Soup in the Microwave Pressure Cooker

Ingredients

  • ½ onion diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes kosher salt
  • Freshly ground black pepper to taste
  • 3 tbsp flour
  • 3 cup chicken broth
  • 1 28 oz can diced tomatoes
  • 3 tbsp tomato paste
  • 4 cups cheese tortellini
  • ½ cup freshly grated Parmesan
  • 3 cups spinach packed
  • ½ cup cream
  • 2 tbsp basil thinly sliced for garnish

Instructions

  • Add onion to cheese tortellini in the base of Microwave Pressure Cooker. Place cover on and microwave on high for 15-18 minutes.
  • Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.
  • Add the cream and parmesan and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.