▢19 ounces frozen cheese tortellini ▢1 lb. ground mild Italian Sausage ▢1 small onion diced ▢2 Cloves garlic minced ▢64 ounces chicken broth ▢1 zucchini cut into bit size pieces ▢1 yellow squash cut into bite size pieces ▢15 ounces Italian stewed tomatoes canned, liquid included ▢15 ounces kidney beans canned, rinsed and drained ▢2 bay leaves ▢handful of spinach ▢Parmesan Cheese ▢Basil chiffonade
Set your pressure cooker to saute, and brown your sausage, onion and garlic together.
Add in kidney beans that have been rinsed and drained. Pour in stewed tomatoes (liquid included). Add diced zucchini and yellow squash.
Seal lid and cook on manual high setting for 0 minutes. By choosing a 0 minute cook time, the pot will come to pressure and then beep before cooking further. At this point you'll use a quick release to release the pressure.
Stir in fresh spinach. Serve immediately with fresh parmesan and basil.