Instructions

1. Pressure cook the broth for 60 minutes with a Natural Release: Break up the turkey carcass so it fits below the max fill line of an Instant Pot or other electric pressure cooker – ⅔rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 12 cups of water). Lock the lid and cook at high pressure for 60 minutes in an Instant Pot or other electric PC, or 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 8 cups of broth for the soup, and refrigerate or freeze the rest for another use.
2. Sauté the aromatics: Wipe out the inner pot. Melt the butter over Sauté mode (medium heat in a stovetop PC). Add the onion, carrot, celery and garlic, and sprinkle with the ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes. Pour in the diced tomatoes and sauté, stirring often, until the tomatoes just barely start to brown, about 5 minutes.
3. Simmer the soup to cook the tortellini: Pour in the broth, adjust Sauté mode to high (medium-high heat in a stovetop PC), cover the pot, and bring the broth to a boil. Add the shredded turkey, tortellini, and baby spinach, adjust Sauté mode to low (medium-low heat in a stovetop PC), and simmer according to the tortellini package instructions (usually 5 minutes for frozen, 7 minutes for fresh, 10 minutes for dried). Stir in the teaspoon of salt and ½ teaspoon of fresh ground black pepper.
4. Serve: Ladle the soup into bowls, sprinkle some shaved parmesan on top, serve, and enjoy!