This is one of my favorite winter soups. Redolent of basil and filled with tomatoes, chunky vegetables, and cheese tortellini, it is a meal in a bowl. The soup actually improves with age, and you can refrigerate it for up to three days or freeze it for up to three months.
SERVES 6 TO 8
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion, such as Vidalia, finely chopped
- 3 medium carrots, coarsely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- One 28-ounce can tomato puree
- 6 cups chicken stock or store-bought chicken broth
- 2 cups fresh cheese tortellini
- 1 cup packed fresh basil, finely chopped
- Salt and freshly ground black pepper (optional)
- ½ to ¾ cup freshly grated Parmigiano-Reggiano cheese for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onion, carrots, and celery and sauté for 2 minutes, or until the onion begins to soften.
- Add the tomato puree, stock, and tortellini. Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the basil, taste the soup for seasoning, and add salt and pepper if necessary.
- Serve each portion garnished with Parmigiano-Reggiano cheese.
