20 minutes OR LESS
Marukan Creamy Tortellini Soup
1 Tbsp
Vegetable Oil
2
Carrots, peeled and diced
1
Yellow Onion, diced
4
Cloves of Garlic, minced
1 (15 oz. Can)
Diced Tomatoes
3 Cups
Vegetable Broth
1/2 tsp
Dried Basil
1/2 tsp
Dried Oregano
1/4 tsp
Dried Thyme
1 tsp
Kosher Salt
1/2 tsp
Ground Black Pepper
10 oz.
Fresh Cheese Tortellini
1/2 Cup
Heavy Cream
2 Cups
Baby Spinach Leaves
For Garnish
Parmesan Cheese, shredded
INSTRUCTIONS
Set pressure cooker to “SautĂ©” and add vegetable oil. When oil is hot, add in diced carrots, diced onions, and garlic. Cook until fragrant. Add diced tomatoes, vegetable broth, rice vinegar, basil, oregano, thyme, salt, pepper, and set to “Manual” for 1 minute.
Release pressure and remove lid. Set to “SautĂ©” and add tortellini. Stir and cook for 2 minutes. Stir in heavy cream and spinach and let simmer for 2 minutes. Â
Garnish with shredded parmesan cheese.
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