1 package of Chicken Mozzarella Tortellini
2 Tablespoons of olive oil
1 sweet onion - diced
1 teaspoon of minced garlic
1 can of tomato paste -6 oz
2 cans of Stewed Tomatoes - 14.5 - 16 oz
4 cups of chicken broth
1 cup of Rotini pasta
1 Tablespoon of ltalian seasoning
1 teaspoon of sweet basil
1 teaspoon of ground Oregano
2 heaping Tablespoons of brown sugar
1/4 cup of ltalian flat leaf parsley finely chopped
Shredded Parmesan cheese -for topping when served

1 package of Chicken Mozzarella Tortellini 2 Tablespoons of olive oil 1 sweet onion - diced 1 teaspoon of minced garlic 1 can of tomato paste -6 oz 2 can s of Stewed Tomatoes - 14.5 - 16 oz 4 cup s of chicken broth 1 cup of Rotini pasta 1 Tablespoon of ltalian seasoning 1 teaspoon of sweet basil 1 teaspoon of ground Oregano 2 heaping Tablespoons of brown sugar 1/4 cup of ltalian flat leaf parsley finely chopped

Press the Saute button on the Instant Pot, and add the olive oil, and diced onion.
Saute the onion until it's caramelized, or golden brown. Turn off the Saute setting.
Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini,
and Rotini, and stir well to blend all ingredients. Add the minced garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar and Italian flat leaf parsley.
Stir all together until well blended.
Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure
valve is set to 'SEALING'. Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to 'OFF', do a quick release, and release the pressure. When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup.
Serve in large soup bowls, and top with shredded Parmesan cheese. Enjoy!