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Ingredients

1 tablespoon olive oil 2 cups sliced carrots 2 celery ribs with leaves, chopped 1 cup roughly chopped onion 1 large clove garlic, grated 4 cups beef broth 1 cup strained crushed tomatoes (such as Aurora®) ½ teaspoon thyme 1 teaspoon dried parsley freshly ground black pepper to taste 13 ounces refrigerated small cheese tortellini 2 tablespoons finely grated Parmesan cheese, or more to taste

Nutrition Info

405.9 calories carbohydrate: 57.3 g cholesterol: 41.5 mg fat: 12.9 g fiber: 6.3 g protein: 18.4 g saturatedFat: 5.2 g servingSize: - sodium: 1307.4 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and adjust the heat to high. Pour oil into the pot and swirl to evenly coat the bottom. Add carrots, celery, and onion and cook, stirring consistently, about 4 minutes. Add garlic and cook 1 minute. Add tomato sauce, beef broth, parsley, and thyme, stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add tortellini and press down into the liquid, but do not stir.
Turn pot back on and choose Saute function. Simmer tortellini until tender and fully cooked, about 5 minutes, dense pasta will take longer. Spoon into bowls and top with freshly grated Parmesan cheese.

4 servings

This is a quick, stick-to-your-ribs soup. I serve this with fresh, crusty bread.