Tortellini in Brodo
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.
Servings Prep Time
4people 10
Cook Time
20
Servings Prep Time
4people 10
Cook Time
20
Ingredients
  • 1tbsp olive oil
  • 1 small yellow onionpeeled and diced
  • 1 large carrotpeeled and diced small
  • 1 medium stalk celerydiced
  • 1 package dried three-cheese tortellini12-oz
  • 4cups vegetable broth
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 1cup baby spinach
Instructions
  1. Press the Sauté button on the Instant Pot and heat oil. Stir-fry onion, carrot, and celery 3–5 minutes until onions are translucent.
  2. Add tortellini, broth, salt, and pepper. Press the Cancel button. Lock lid.
  3. 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.
  4. 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