In The Kitchen:

In The Kitchen: U.S. Senator Thom Tillis, North Carolina, Shares His Favorite Creamy Tortellini Soup.

I had the pleasure of running into Thom Tillis in the Grocery Store several weeks ago. We chatted for a bit, and he shared with me, he was making dinner to surprise his wife, Susan. I asked what he was preparing and he said Turkey and Tortellini soup – One of his best culinary creations. He uses an Instant Pot and it takes 50 Minutes from start to spoon!  Thom’s recipe is below – Enjoy ! (Margi Kyle – Managing Editor – LKNConnect.com)

Thom prides himself for not measuring the ingredients exactly as the recipe calls for. 

Ingredients:

9 oz Fresh Tortellini not the dry Tortellini.

About 4-6 links Italian Turkey or Pork Sausage casings removed I used spicy and sweet Italian Turkey Sausage or even the Chicken Sausage with Kale in it at Public’s is good

1 large onion chopped

5 cloves Minced Garlic

10 oz canned diced tomato 1 can or (I used diced tomatoes with green chilies 2 tbsp tomato paste)

1 Can Chicken stock or bone broth

1 cup of water if needed to dilute the soup once the pressure cooking cycle is over.

1 cup heavy cream or 3 Tbsp of Cream Cheese

1/2 cup grated parmesan

2 cups baby spinach or Thom used Kale

2 tbsp Extra Virgin Olive Oil

Salt and pepper to taste

1/2 tsp dried oregano

1 Tbsp Italian seasoning

1/2 tsp red chili flakes

Instructions

1. Remove the sausage from the casings and set aside.

2. Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.

3. Once, the sausage is nicely browned add the chopped onion and garlic and sauté for 1 minute.

4. Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutelyno bits and crumbs stuck at the bottom of the pot.

5. Throw in the tortellini’s and give everything a good stir. CANCEL the SAUTE.

6. Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.

7. When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.

8. Open the pot. Turn off the Instant Pot.

9. Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.

10. Once the cream and the cheese are fully incorporated add the baby spinach and mix well.

11. Wait for 1-2 minutes and then serve the creamy Tortellini Sausage Soup hot. The residual heat will wilt the
spinach and the soup will taste amazing. Enjoy!

Adapted Recipe and photos by Thom Tillis

North Carolina Senator Thom Tillis is committed to preserving the American Dream for younger generations and Support commonsense policies that will generate economic growth and opportunities for working families.

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