Tortellini in Brodo

Brodo literally means “broth.” This traditional Italian menu item uses a little broth, vegetables, and tortellini to create a simply delicious bowl. This “brothy” goodness is excellent garnished with freshly grated vegetarian Parmigiano-Reggiano. And did you ever wonder how to use that rind that is leftover? This is a perfect soup to use it in. Just like a bay leaf, it can be used during the cooking process to lend even more flavor. Simply discard after use.

Cuisine

Modern

Course

Dinner, Main Course

Duration

15-30 min

Cooking Technique

Pressure Cook

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, modern, olive oil, package dried three-cheese tortellini, pressure cook, pressure cooker recipes, salt, small yellow onion, vegetable broth

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.

Notes