Best 5 Minestrone Soup With Tortellini Pressure Cooker Recipes

SLOW COOKER TORTELLINI MINESTRONE SOUP

Steps:

• To a 6qt (or litre) slow cooker bowl, add the onions, carrots, celery, green beans, butternut squash (or potatoes), garlic, tomato paste, tomatoes, broth (or stock), salt, pepper, Italian herbs, basil, parsley, stock powder, parsley, sugar (if using), and mix well to combine. Add in the bay leaves, cover and cook on low heat 6-8 hours or high 3-4 hours.
• Once cooked, add in the parmesan rind*, zucchini, white beans, red beans, and tortellini.
• Cook on high heat for an additional 25-30 minutes (for dried tortellini) or 10-15 minutes (for fresh tortellini) until pasta is tender and cooked through.
• Stir in the spinach, cover and allow to wilt in the heat for an additional 5 minutes. Add in 1-2 cups of extra water (or broth) if the soup is too thick for your liking.
• Serve warm topped with parmesan (or Romano) cheese.
• Heat 2 tablespoons of oil in a large saucepan or soup pot over medium-high heat. Add the onion, carrots and celery; sauté until onion is transparent.
• Add in the green beans and garlic, and cook until the garlic is fragrant (a further 30 seconds). Pour in the broth (stock), tomatoes and tomato paste.
• Add the dried herbs and parsley, bay leaves, stock powder, sugar, parmesan rind, and season with salt and pepper to your tastes. Bring to a boil, cover with lid and reduce heat to low-medium.
• Gently simmer while stirring occasionally for 20 minutes. Add in all of the beans, zucchini and tortellini. Cover again and simmer for a further 25 minutes, or until pasta is tender. Add the spinach and allow to wilt through the heat of the pot.
• Serve warm topped with parmesan (or Romano) cheese.

TORTELLINI MINESTRONE SOUP

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

MINESTRONE SOUP WITH TORTELLINI (PRESSURE COOKER)

Steps:

• Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
• Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.

SLOW COOKER MINESTRONE SOUP

Steps:

• Prepare meat and vegetables.
• In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
• If you don't have alphabet macaroni use broken pieces of spagetti.

MINESTRONE TORTELLINI

Steps:

• Cook and drain tortellini as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.