Ingredients

The following ingredients have 10 Servings
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 cup diced celery (3 ribs)
  • 1 cup diced carrots (1 large carrot)
  • 4 cups chicken broth or vegetable broth (or 4 cups water + 4 tsp better than bouillon chicken base*)
  • 1 (28 ounce) can crushed tomatoes
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 (19 oz) bag frozen cheese tortellini
  • 2 cups half and half (or heavy cream or evaporated milk)
  • 1 cup grated or shredded parmesan cheese

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil. Swirl the oil around. Add in the onion and saute for 3 minutes. Add in the carrots and celery and saute for 1 minute.
  • Add in the broth, tomatoes, basil, oregano, bay leaf, salt, pepper and garlic powder.
  • Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. Once the time is up let the pot sit there for an additional 5 minutes (display will say L0:05) then move the valve to venting. Remove the lid.
  • Turn the pot back to the saute setting. Pour in the frozen tortellini. They will cook in about 2-4 minutes.
  • Warm up the dairy in the microwave for about 90 seconds. Then stir a ladleful of soup into the dairy. This will prevent curdling. Then stir the dairy/soup mixture into the Instant Pot. Stir until it is incorporated. Then sprinkle in the parmesan cheese and stir.
  • Ladle soup into bowls and serve.