Instant Pot Creamy Tortellini Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes (with liquid)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried rosemary
• ½ tsp red pepper flakes (optional)
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 package (9 oz) vegan tortellini
• Salt and pepper, to taste
• Fresh spinach (for garnish)
• Vegan Parmesan cheese (optional)

Instructions:

1. Sauté Aromatics:
   Set Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and garlic. Cook until onion is soft and translucent.
2. Add Vegetables:
   Add sliced carrots, celery, and zucchini. Sauté for a few minutes until they begin to soften.
3. Season:
   Stir in thyme, oregano, basil, rosemary, and red pepper flakes (optional). Season with salt and pepper.
4. Add Tomatoes and Broth:
   Pour in vegetable broth and diced tomatoes with their liquid. Stir well to combine.
5. Pressure Cook:
   Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” for 5 minutes.
6. Quick Release:
   When the cooking time is up, quick-release the pressure. Carefully remove the lid.
7. Cook Tortellini:
   Turn the Instant Pot back to “Sauté” mode. Add vegan tortellini and coconut milk. Let the soup simmer until the tortellini is cooked, following package instructions.
8. Adjust Seasoning:
   Taste the soup and adjust seasoning with more salt and pepper if needed.
9. Serve:
   Ladle into bowls and garnish with fresh spinach and vegan Parmesan cheese if desired. Serve hot and enjoy!

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Nutrition (per serving – makes 6 servings):

• Calories: 320
• Fat: 15g
• Protein: 6g
• Carbs: 40g
• Fiber: 4g
• Sugars: 5g
• Net Carbs: 36g

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This version is just as creamy and delicious, with all the flavor and none of the fuss

Enjoy!