Minestrone Soup With Tortellini (Pressure Cooker)
photo by KateL
- Ready In:
- 2 tablespoons olive oil
- 1 white onion, diced
- 2 stalks celery, cut into 1/4 inch slices
- 2 carrots, sliced into 1/4 inch discs
- 1 tablespoon fresh garlic, minced
- 8 ounces dry cheese tortellini (found in pasta section of grocery)
- 4 cups vegetable broth
- 1 (24 ounce) jar spaghetti sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄2 teaspoons italian seasoning
- 1 teaspoon sugar
- 1⁄4 teaspoon ground black pepper
- shredded parmesan cheese, for garnish
- 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.
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Great tasting supper soup, doesn't remind me of minestrone, but DH and I enjoyed it. Update: my 20-mo.-old granddaughter gobbled this up and asked for a 2nd bowl! Made in my 8-quart Cooks Essential pressure cooker, took me 20 minutes to come to pressure and I had to wait 10 minutes before doing "quick release" per my manual. I'm curious how this would compare to a cooktop p.c. If you have a 6-qt p.c., pay strict attention to the amounts listed or else you will overload your p.c. My tortellini came in a 12-oz package (I used all) and my spaghetti sauce came in a 32-oz. jar (I used all). The finished product maxed out the capacity of my 8-qt. p.c. All in all, a great weeknight meal! Made for Please Review My Recipe tag game.