1. In 6-quart Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 8 minutes or until starting to brown. Add garlic; cook and stir 2 minutes or until fragrant. Stir in broth, tomato purée, vegetables and 2 cups water. Place lid on Instant Pot and close pressure valve; 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 and/or escarole. Makes about 14 cups.
3. Serve soup garnished with cheese, if desired.
- 2 g Fat
- 1 g Saturated Fat
- 2 mg Cholesterol
- 486 mg Sodium
- 33 g Carbohydrates
- 4 g Fiber
- 8 g Sugar
- 0 g Added Sugars
- 8 g Protein
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Nutritional Information
- 2 g Fat
- 1 g Saturated Fat
- 2 mg Cholesterol
- 486 mg Sodium
- 33 g Carbohydrates
- 4 g Fiber
- 8 g Sugar
- 0 g Added Sugars
- 8 g Protein
Directions
1. In 6-quart Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 8 minutes or until starting to brown. Add garlic; cook and stir 2 minutes or until fragrant. Stir in broth, tomato purée, vegetables and 2 cups water. Place lid on Instant Pot and close pressure valve; 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 and/or escarole. Makes about 14 cups.
3. Serve soup garnished with cheese, if desired.