Stovetop Instructions

1. In a large pot, add the olive oil, onion, carrots, and celery. Cook over medium heat for 7-8 minutes until the vegetables have softened.
2. Add the garlic and continue to cook for 1 minute.
3. Add in the vegetable broth, marinara sauce, diced tomatoes, and white beans. Bring to a boil then reduce heat and simmer for 10-12 minutes.
4. Add the tortellini and cook for 3-4 minutes.
5. Add the kale and continue to cook for 2-3 minutes until the pasta is al dente.
6. Remove from heat and add Parmesan cheese, basil, and/or red pepper flakes if desired.

Instant Pot Instructions

1. Add the olive oil, onion, carrots, and celery to the Instant Pot. Press “Sautè” and cook for 3-4 minutes, stirring frequently.
2. Add the garlic and continue to sautè for 1 minute.
3. Add the vegetable broth, marinara sauce, diced tomatoes, and white beans. Secure lid and ensure the vent is in the sealing position.
4. Press “cancel” to end the sautè function. Then press “Pressure cook” and set the timer for 4 minutes. It will take about 15 minutes to come to pressure, then the timer will begin counting down.
5. Once the timer runs out, quick-release the pressure by turning the vent knob to the “venting” position. Once the steam has released, remove the lid.
6. Carefully add the tortellini then press the Sautè button.
7. Cook the tortellini for 2 minutes then add the kale. Continue to cook for 1-2 minutes or until pasta is al dente.
8. Turn off the Instant Pot and divide into bowls.
9. Add Parmesan cheese, basil, and/or red pepper flakes if desired.