Tortellini in Brodo

By: Michelle Fagone

Tortellini in Brodo
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 361
FAT: 14g
PROTEIN: 13g
SODIUM: 1,663mg
FIBER: 7g
CARBOHYDRATES: 53g
NET CARBS: 46g
SUGAR: 7g"]
cuisine icon Keywords
15-30 min, 4 people, baby spinach, contributed, dinner, ground black pepper, instant pot pasta, instant pot recipe, large carrot, main course, medium stalk celery, Michelle Fagone, modern, olive oil, package dried three-cheese tortellini, pressure cook, pressure cooker recipes, salt, small yellow onion, vegetable broth

serving icon Servings
4 people
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 large carrot
  • 1 medium stalk celery
  • 1 package dried three-cheese tortellini
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup baby spinach
Instructions
  • Press the Sauté button on the Instant Pot and heat oil. Stir-fry onion, carrot, and celery 3–5 minutes until onions are translucent.
  • Add tortellini, broth, salt, and pepper. Press the Cancel button. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Add baby spinach and stir until wilted.
  • Ladle portions into bowls. Serve warm.
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