Minestrone Soup with Tortellini Pressure Cooker
Warm, hearty, and bursting with flavor, this Minestrone Soup with Tortellini made in a pressure cooker is the ultimate comfort food with a gourmet twist. Packed with nutrient-rich vegetables like zucchini, carrots, and spinach, along with protein-packed kidney and cannellini beans, this recipe elevates the classic Italian soup by incorporating tender, cheesy tortellini. The pressure cooker saves time without sacrificing flavor, making this an ideal weeknight dinner option. Infused with Italian seasoning and finished with a sprinkle of Parmesan for a savory depth, this one-pot meal is as satisfying as it is easy to prepare. Serve this wholesome soup hot and enjoy a cozy, restaurant-quality dish ready in just 40 minutes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic cloves, minced
- 1 14-ounce can Canned diced tomatoes (with juice)
- 6 cups Vegetable broth
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 1 15-ounce can Canned cannellini beans, rinsed and drained
- 9 ounces Frozen cheese tortellini
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Bay leaf
- 2 cups Fresh spinach, roughly chopped
- Grated Parmesan cheese (optional, for serving)
Instructions
Set your pressure cooker to 'Sauté' mode and add olive oil.
Once the oil is hot, add diced onion, carrots, celery, and zucchini. Sauté for 5-7 minutes until the vegetables are slightly softened.
Add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the canned diced tomatoes (with juice), vegetable broth, kidney beans, cannellini beans, Italian seasoning, salt, black pepper, and the bay leaf.
Close the pressure cooker lid and set the valve to the 'Sealing' position. Pressure cook on 'High' for 5 minutes.
Once the cooking cycle is complete, carefully perform a 'Quick Release' by turning the valve to 'Venting'. Open the lid once it is safe to do so.
With the pressure cooker back on 'Sauté' mode, stir in the frozen cheese tortellini and chopped spinach.
Simmer for about 3-5 minutes until the tortellini is fully cooked and the spinach has wilted.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
