This Tomato-Spinach Tortellini Soup is hearty, yet light. It’s the perfect soup to dig into on a cool winter night or weekend.
- 1 1/2 tablespoons unsalted butter
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 1 cup finely chopped onion
- 4 cups reduced-sodium vegetable broth
- 1 1/2 cups 2% milk
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 bay leaves
- 1 (9 ounce) package three-cheese fresh tortellini
- 1/3 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 4 cups (about 2 1/2 ounces) baby spinach
- Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
- Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
- Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.
To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time. Add the tortellini at the end, cooking according to package directions.
- Serving Size: 1 1/2 cups
- Calories: 222
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 11g
Keywords: soup, instant pot, tomato, spinach