Instant Pot® Tortellini & Vegetable Soup

Prep: 10 minutes plus pressurizing
Cook/Pressure Cook: 28 minutes • Serves: 8

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.