Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.