Pheasant Tortellini Soup
- Number of Servings: 16
Ingredients
2 breasts, bone and skin removed pheasant 20 baby carrots raw 2 stalks large (11"-12" long) celery, raw 10 cups chicken broth, reduced sodium 2 cups cheese filled tri-color tortellini0.25 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend Thyme, parsley, basil, whatever spices you like
Cook the meat first in a little healthy oil on sauté in pressure cooker.
After browning the meat, take it out and set aside. Then sauté the onion, carrots, and celery till the onions are translucent.
Add the meat back in and fill with broth to about 3/4 full, less if you don't have a lot of meat. Add tortellini (uncooked).
Close and lock pressure cooker. Choose the soup function and set for 5 minutes. Let the pressure release naturally all the way. This may take about 30 minutes. If at 30 minutes it hasn't fully released, go ahead and release the rest.
Serving Size: Makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HANNERBEE.
After browning the meat, take it out and set aside. Then sauté the onion, carrots, and celery till the onions are translucent.
Add the meat back in and fill with broth to about 3/4 full, less if you don't have a lot of meat. Add tortellini (uncooked).
Close and lock pressure cooker. Choose the soup function and set for 5 minutes. Let the pressure release naturally all the way. This may take about 30 minutes. If at 30 minutes it hasn't fully released, go ahead and release the rest.
Serving Size: Makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user HANNERBEE.
Nutritional Info Amount Per Serving
- Calories: 111.8
- Total Fat: 2.5 g
- Cholesterol: 29.5 mg
- Sodium: 402.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.6 g
- Protein: 14.3 g
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