pressure cooker cheese tortellini minestrone soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 stalks celery, sliced - cut into 1/4 inch slices
• 2 carrots, sliced into 1/4 inch discs
• 1 tablespoon garlic, minced
• 8 ounces cheese tortillini (can use spinach)
• 4 cups vegetable broth
• 1 jar approx 16-24 ounce, spaghetti sauce
• 1 can 14.5 oz. can diced tomates
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• shredded parmesan cheese for garnish