Steamed Artichokes with Lemon Aioli
Tortellini in Brodo
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Brodo literally means “broth.” This traditional Italian menu item uses a little broth, vegetables, and tortellini to create a simply delicious bowl. This “brothy” goodness is excellent garnished with freshly grated vegetarian Parmigiano-Reggiano. And did you ever wonder how to use that rind that is leftover? This is a perfect soup to use it in. Just like a bay leaf, it can be used during the cooking process to lend even more flavor. Simply discard after use.
| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
4 people
|
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion peeled and diced
- 1 large carrot peeled and diced small
- 1 medium stalk celery diced
- 1 package dried three-cheese tortellini
12-oz - 4 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup baby spinach
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot and heat oil. Stir-fry onion, carrot, and celery 3–5 minutes until onions are translucent.
- Add tortellini, broth, salt, and pepper. Press the Cancel button. Lock lid.
- Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Add baby spinach and stir until wilted.
- Ladle portions into bowls. Serve warm.
Recipe Notes
PER SERVING:
CALORIES: 361
FAT: 14g
PROTEIN: 13g
SODIUM: 1,663mg
FIBER: 7g
CARBOHYDRATES: 53g
NET CARBS: 46g
SUGAR: 7g
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