Pheasant Tortellini Soup

Pheasant Tortellini Soup
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pheasant Tortellini Soup calories by ingredient


Introduction

This made-for-pressure-cooker-soup is tasty, healthy, and versatile. You can sub chicken for the pheasant. Brussels sprouts are wonderful in it and spinach would be a good add-in. You can use noodles instead of tortellini. This made-for-pressure-cooker-soup is tasty, healthy, and versatile. You can sub chicken for the pheasant. Brussels sprouts are wonderful in it and spinach would be a good add-in. You can use noodles instead of tortellini.
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 tortellini
    0.25 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
    Thyme, parsley, basil, whatever spices you like

Directions

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.