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Ingredients
2 Onions, chopped
1 Cup celery, chopped
1/2 Pound MILD Italian sausage, casings removed
5 Chicken thighs, skinless but bone-in
8 Cups water
1 Tablespoon chicken soup base or bouillon mix
1 (14 oz) Can of chopped tomatoes
2 Cups dry pasta (small size like rotini, macaroni, penne)
1 Tablespoon prepared pesto
Black pepper to taste
Instructions
Crumble Italian sausage and brown in pressure cooker until cooked through. Remove sausage to a plate and save for later.
Soften onions and celery in pan drippings. Add chicken thighs, 8 cups of water and soup base. Close lid and pressure cook for 15 minutes. Do a quick release. Remove chicken thighs and put on plate to cool. When cool enough to handle, shred meat and discard bones.
Add tomatoes, browned sausage, dry pasta and pesto to pressure cooker. Close lid and pressure cook for 5 minutes. Do a quick release. Stir shredded chicken and black pepper into soup and heat through.
Bill�s note: Original recipe called for 1 pound Italian sausage. I made with 1/2 pound hot Italian sausage and 1/2 pound mild Italian sausage. The sausage flavor overpowered the chicken so I cut the quantity to 1/2 pound mild sausage only. Also, the original recipe called for 3 cups of pasta which was too much so I reduced it to 2 cups.
01/14/12 * * * * *