Recipe by DailyInspiration
This recipe was created for the pressure cooker, but I find it just as easy to make on the stove top or slow cooker. From Bob Warden's Slow Food Fast cookbook. The recipe calls for dry tortellini in the pressure cooker, but if using the stovetop, you could use refrigerated pasta.
- 29.58 ml olive oil
- 1 white onion, diced
- 2 stalk celery, cut into 1/4 inch slices
- 2 carrots, sliced into 1/4 inch discs
- 14.79 ml fresh garlic, minced
- 226.79 g dry cheese tortellini (found in pasta section of grocery)
- 946.36 ml vegetable broth
- 680.38 g jar spaghetti sauce
- 411.06 g can diced tomatoes
- 7.39 ml italian seasoning
- 4.92 ml sugar
- 1.23 ml ground black pepper
- shredded parmesan cheese, for garnish
Directions See How It's Made
- Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
- Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.