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Ingredients
2 Tablespoons cooking oil
1 White onion, chopped small
2 Celery stalks, cut into 1/4" slices
2 Carrots, sliced into 1/4" slices
8 Ounce package cheese tortellini
4 Cups beef broth
1 Jar spaghetti sauce
1 Can diced tomatoes
1 1/2 Teaspoons Italian seasoning
1 Teaspoon sugar
1/4 Teaspoon ground black pepper
Instructions
Add oil to open cooker and saut� onions, celery, carrots and garlic until onions begin to sweat. Add all remaining ingredients except the cheese and stir to mix. Cook under high pressure for 5 minutes and use rapid release. If the tortellini is not cooked enough cook the soup in an open cooker until it is done as per your taste. With fresh tortellini it is great at the 5 minute mark. Frozen or dried may need additional time.