Instant Pot Ravioli Soup
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Ingredients
2 tablespoons olive oil
3/4 pound hot italian sausage, skinless
1 medium yellow onion (12 oz), chopped (2 cups)
3 medium-sized carrots (2 ounces each), cut into 1/2-inch pieces (1 cup)
1 medium-sized (12 oz)finely chopped fennel bulb
3 medium garlic cloves, finely chopped (about 1 tablespoon)
1 can shredded San Marzano tomatoes (28 oz)
4 cups unsalted chicken stock
Peel 1 (8 oz.) slice of Parmigiano Reggiano cheese
1 (20 oz) kg frozen cheese ravioli
1 3/4 tsp kosher salt, divided
5 ounces fresh spinach
1/3 cup heavy whipped cream
2 tsp red wine vinegar
1/4 cup chopped fresh basil
Grated Parmigiano-Reggiano cheese
To make
Rich and savory, this ravioli soup is a family-approved meal that everyone will enjoy. Simple ingredients are quickly and easily combined in Instant Pot® to create a soup with a deep and balanced taste, based on a delicate ravioli paste. On cool evenings, this dish will definitely be ordered again and again.
Select the ROASTING mode in a programmable high-pressure slow cooker (for example, in a fast-food slow cooker). (Cooking times, instructions, and settings may vary depending on the make or model of cooker.) Select the high temperature mode and let it warm up for 2-3 minutes. Add the olive oil to the pan. Once the butter is browned, cut the sausage into large chunks and add to the hot oil in the pan. Cook, stirring frequently with a spoon to cut the sausage into smaller pieces, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a bowl, leaving the fillings in the stove; set the sausage aside. Add the onions, carrots, and fennel to the hot fillings in the slow cooker and cook, stirring occasionally, until they are soft and beginning to brown, about 6 to 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Bring the chopped tomatoes, chicken stock, parmesan reggiano zest, frozen ravioli, and 1 teaspoon salt to a boil. Click CANCEL.Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select the MANUAL /PRESSURE cooking mode. Cook at high pressure for 3 minutes. (It will take 10-15 minutes for the stove to reach pressure before cooking.) When cooking is finished, carefully turn the steam release knob to the EXHAUST position and allow the steam to fully escape (the float valve will lower). (Cooking will take 1-2 minutes.) Remove the lid from the stove.Add the cooked sausage, spinach, cream, vinegar, and remaining 3/4 teaspoon salt until smooth. Remove and discard the cheese rind. Divide the soup into plates and top evenly with chopped fresh basil and a mound of grated Parmigiano-Reggiano cheese.
Select the ROASTING mode in a programmable high-pressure slow cooker (for example, in a fast-food slow cooker). (Cooking times, instructions, and settings may vary depending on the make or model of cooker.) Select the high temperature mode and let it warm up for 2-3 minutes. Add the olive oil to the pan. Once the butter is browned, cut the sausage into large chunks and add to the hot oil in the pan. Cook, stirring frequently with a spoon to cut the sausage into smaller pieces, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a bowl, leaving the fillings in the stove; set the sausage aside. Add the onions, carrots, and fennel to the hot fillings in the slow cooker and cook, stirring occasionally, until they are soft and beginning to brown, about 6 to 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Bring the chopped tomatoes, chicken stock, parmesan reggiano zest, frozen ravioli, and 1 teaspoon salt to a boil. Click CANCEL.Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select the MANUAL /PRESSURE cooking mode. Cook at high pressure for 3 minutes. (It will take 10-15 minutes for the stove to reach pressure before cooking.) When cooking is finished, carefully turn the steam release knob to the EXHAUST position and allow the steam to fully escape (the float valve will lower). (Cooking will take 1-2 minutes.) Remove the lid from the stove.Add the cooked sausage, spinach, cream, vinegar, and remaining 3/4 teaspoon salt until smooth. Remove and discard the cheese rind. Divide the soup into plates and top evenly with chopped fresh basil and a mound of grated Parmigiano-Reggiano cheese.
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Author:Admin
Published: 11/20/2023 10:07 PM
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