Tomato-Spinach Tortellini Soup

• servings: 8

Ingredients

1½ tablespoons unsalted butter

1 cup finely chopped celery

1 cup finely chopped carrot

1 cup finely chopped onion

4 cups reduced-sodium vegetable broth

1½ cups 2% milk

1 (28-ounce) can crushed tomatoes

¼ cup chopped fresh basil

2 bay leaves

1 (9-ounce) package three-cheese fresh tortellini (I like

Buitoni)

⅓ cup freshly grated Pecorino Romano cheese (I like Locatelli), plus optional more for topping

½/2 teaspoon kosher salt

Freshly ground black pepper

4 cups (about 2½ ounces) baby spinach

Directions

Press the sauté button on an electric pressure cooker. Add the butter and 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 sauté button and bring the soup back to a boil. Stir in the tortellini, ½ cup of the pecorino, the salt, and pepper to taste.

Cook according to the pasta package directions, adding the spinach in the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

NO PRESSURE COOKER? NO PROBLEM!

To make this in a large pot or Dutch oven, sauté over medium-high heat in step 1. Add ¼ 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.