Minestrone Soup with Tortellini

By Wollygator

Your family won't believe it went from fridge to table in only 20 minutes!

Ingredients

• 2 2 2 tbsp. olive oil
• 1 1 1 white onion, chopped small
• 2 2 1/4 stalks celery, cut into 1/4 inch slices
• 2 2 1/4 carrots, sliced into 1/4 inch discs
• 1 1 1 tbsp. minced garlic
• 8 8 package 8 ounce package cheese tortellini (available in the regular dry goods pasta aisle)
• 4 4 4 cups vegetable broth
• 1 1 1 jar spaghetti sauce
• 1 1 1 can diced tomatoes
• 1-1/2 1-1/2 1-1/2 tsp. Italian seasoning
• 1 1 1 tsp. sugar
• 1/4 1/4 1/4 tsp. ground black pepper
• shredded Parmesan cheese, for garnish

Preparation

Step 1

1. Add the 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.

2. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 5 minutes.

3. Perform a quick release to release the cooker's pressure. Safely remove lid and check tortellini for doneness. If it is too al dente for your likeness continue to boil on high or "brown" with the lid off until
it is where you want it. Serve topped with shredded or freshly grated Parmesan cheese.