Servings: 5 to 6

1-2 tablespoons oil 1 to 2 tablespoons oil
1 medium onion, finely diced 1 medium onion, finely diced
1 heaping teaspoon minced garlic 1 heaping teaspoon minced garlic
28 ounces diced tomatoes and juices 28 ounces diced tomatoes and juices
8 ounce can tomato sauce 8 ounce can tomato sauce
3 ounces tomato paste 3 ounces tomato paste
4 cups beef broth 4 cups beef broth
20-25 frozen Italian meatballs 20 to 25 frozen Italian meatballs
1 teaspoon dried oregano 1 teaspoon dried oregano
½ teaspoon salt ½ teaspoon salt
¼ teaspoon crushed red pepper flakes ¼ teaspoon crushed red pepper flakes
10-12 ounces dried cheese tortellini 10 to 12 ounces dried cheese tortellini
⅓ cup heavy cream (optional) ⅓ cup heavy cream (optional)
1-2 handfuls of baby spinach leaves (optional) 1 to 2 handfuls of baby spinach leaves (optional)
shredded parmesan cheese (optional) shredded parmesan cheese (optional)

Set Instant Pot to saute and add oil.  When hot, add onion and saute until soft and translucent.
Add garlic and saute another minute, then switch Instant Pot off.
Add all other ingredients except the cream, spinach and cheese.  Set to manual high pressure for 8 minutes.
Do a quick release when pot beeps, then add the cream and spinach if desired and stir well.
Serve with shredded parmesan cheese on top.

This recipe was adapted for the Instant Pot from spicysouthernkitchen.com/meatball-and-tortellini-soup/  This recipe was adapted for the Instant Pot from spicysouthernkitchen.com/meatball-and-tortellini-soup/
If you would rather use fresh or frozen tortellini, adjust the amount of beef broth down to 2 cups and cook for 3 minutes on manual high pressure, quick release.  You can also omit the tomato paste as well, if you'd like.  If you would rather use fresh or frozen tortellini, adjust the amount of beef broth down to 2 cups and cook for 3 minutes on manual high pressure, quick release.  You can also omit the tomato paste as well, if you'd like.