Loaded Veggie Tortellini Soup - Instant Pot
Tortellini soup loaded with fresh vegetables, kidney beans and flavored with classic herbs!
Servings: 4
Equipment
- Instant Pot
Ingredients
- 12 oz Uncooked Tortellini
- 2 cup Canned Crushed Tomatoes
- 2 Zucchini - sliced
- 1 cup Chopped Carrots
- 1 cup Chopped Celery
- ½ cup Chopped Onions
- 1 tsp Minced Garlic
- ½ Chopped Jalapeno/Serrano
- 16 oz Canned/Boiled Kidney Beans
- 4 cup Vegetable Broth
- 2 tsp Salt or as per taste
- ½ tsp Black Pepper Powder or freshly crushed black peppers!
- 2 tsp Oregano
- 1 tbsp Basil Pesto
- 1 tsp Dry Basil
- 2 cup Chopped Baby Spinach
- 1 tbsp Olive Oil
Instructions
- Put Instant Pot on saute mode and heat up 1 tbsp of olive oil.
- Once hot, saute chopped onions, minced garlic, sliced jalapeños/serrano and crushed red peppers. Cut down on serrano and/or crushed red peppers if not want to make it spicy.
- Once onions are translucent, add sliced zucchini, chopped carrots, chopped celery, kidney beans (drain the water that comes in the can and give it a good wash before adding them to the pot).
- Add crushed tomatoes, vegetable broth, pesto, all the spices, herbs and salt.
- Mix it very well. Add uncooked tortellini and mix it again. Bring it to boil while keeping IP on saute mode. Taste it and add more herbs and/or salt if needed.
- Once it comes to boil, cancel out the saute mode. Close the lid, secure the valve and put IP on low pressure for 2 minutes!
- Once the cook time is over, let the pressure release naturally only for 2-3 minutes. Let the rest of the pressure release manually.
- Once the security valve is down, open the lid carefully and add chopped baby spinach to the soup. Mix it gently. The eat of the soup should wilt the spinach!
- Serve it hot with some freshly shredded parmigiano reggiano!
