Instant Pot® Tortellini & Vegetable Soup
Prep: 10 minutes plus pressurizing
Cook/Pressure Cook: 28 minutes • Serves: 8
1 large white onion, halved and chopped
4 garlic cloves, minced
1 box (32 ounces) Kitchen Basics® chicken cooking stock
1 can (28 ounces) no salt added tomato purée
1 bag (10 ounces) frozen mixed vegetables
1 package (16 ounces) frozen cheese tortellini
4 cups packed chopped fresh spinach and/or escarole
Shredded Asiago cheese for garnish (optional)
1. In 6-quart Instant Pot, heat oil on Sauté-Normal. Add onion; cook 8 minutes or until starting to brown, stirring occasionally. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Stir in stock, tomato purée, vegetables and 2 cups water. Place lid on Instant Pot and close pressure valve to seal; cook 15 minutes on Manual (pressure cook mode). Quick release pressure; remove lid.
2. Add tortellini to Instant Pot; cook 3 minutes on Sauté-Normal or until tortellini are tender. Turn off Instant Pot; stir in spinach. Makes about 14 cups.
3. Serve soup garnished with cheese, if desired.
Approximate nutritional values per serving (1-3/4 cups):
288 Calories, 2g Fat (1g Saturated), 2mg Cholesterol, 418mg Sodium,
33g Carbohydrates, 4g Fiber, 8g Sugars, 0g Added Sugars, 9g Protein
Dietitian’s Dish Tip(s):
Use veggie broth in place of chicken broth to quickly turn this hearty soup vegetarian. For extra protein, stir in some canned chickpeas with the tortellini.
