Instant Pot Vegetable Tortellini Soup
Ingredients
The soup
-
1
Tbsp
Olive Oil
-
1
small
Sweet Onion, chopped
-
2
Carrots, chopped
-
2
ribs
Celery, chopped
-
1
Bay Leaf
-
4
cloves
Garlic, pressed or finely minced
-
1
(14 oz) can
Diced Tomatoes, with juice
-
¾
tsp
Thyme, dried
-
½
tsp
Italian Seasoning
-
1
tsp
Kosher Salt
-
½
tsp
Pepper
-
1
4" sprig
Fresh Rosemary
-
5
cups
Vegetable Broth (or chicken)
-
1
(15 oz) can
Garbanzo Beans, drained and rinsed
-
3
large
Mushrooms, sliced
-
2
small
Zucchini, cut in 2" pieces
-
6 - 8
oz
Cheese Tortellini (or pesto cheese)
-
2
cups
Baby Spinach (optional)
Garnish
-
Fresh Basil Leaves
-
Grated Parmesan
Instructions
- 1. Turn on the Sauté function and add the olive oil when the display reads 'Hot'.
- 2. Add the onions, carrots, celery, and bay leaf, cooking until vegetables are tender.
- 3. Add the garlic and cook for 30 seconds, stirring constantly.
- 4. Stir in the tomatoes, thyme, Italian seasoning, salt, pepper, and rosemary.
- 5. Add the broth, garbanzo beans, mushrooms, zucchini, and tortellini, stirring to combine.
- 6. Place the lid on the pot and set the Steam Release Knob to Sealing.
- 7. Cancel the Sauté function and press the Pressure Cook button, setting the time to 3 minutes.
- 8. After cooking, let the pot naturally release pressure for 5 minutes, then manually release the remaining pressure.
- 9. Once the pin drops, open the lid and stir the soup, adjusting salt if needed.
- 10. If using, stir in the baby spinach and let it wilt in the hot soup.
- 11. Garnish with fresh basil leaves and grated parmesan.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
159
Total fat
5g
Total carbohydrates
22g
Total protein
7g
Sodium
800mg
Cholesterol
0mg
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