Recently, we got a new pressure cooker and I'm having a lot of fun trying recipes. One of my favorites so far comes from Bob Warden. My kids LOVE it.
You'll need:
2 tbsp olive oil
1 onion, chopped small
2 stalks celery, cut into 1/4 inch slices
2 carrots, sliced into 1/4 discs
1 tbsp minced garlic
8 ounces package cheese tortellini (I used frozen, which I'll explain below)
4 c. vegetable broth
1 jar spagetti sauce
1 can diced tomatoes (I used a 14oz can.)
1 1/2 tsp Italian seasoning
1 tsp sugar
1/4 ts pepper
Parmesan cheese for garnish
Step 1:
Chop your veggies.
Step 2:
Add the oil to the pressure cooker and heat on high or "brown" with the lid off. Sauté onions, celery, carrots and garlic until the onions begin to sweat. Add the remaining ingredients and stir. Lock the lid and cook on high for 5 mins. Since I used frozen tortellinis, not dried, I left my pasta out so it would not overcook.
Step 3:
Preform a quick release to release the cooker's pressure. Safely remove lid and check tortellini for doneness if using dry. Since I used frozen, I turned my pressure cooker on high and added the tortellini, simmering the soup (with the lid off) for a few more minutes until they were cooked through. Top with Parmesan cheese.
Step 4:
Enjoy and be sure to find me on Facebook {Sandra Bennett QVC} and follow me on Twitter {@SandraQVC}, for more recipes and other updates!