Cream of the Crop

A throwback supper-starter gets a modern makeover with these comforting dinners made on the quick

Each of these cozy recipes starts with a convenient can of "cream of" soup, which is an easy way to add loads of rich flavor while cutting down on prep time.

Pressure-Cooker Italian Wedding Soup

I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in many different ways when I’m in a pinch for time, and they work so nicely in this soup. — Rebecca Yankovich, Springfield, VA

Prep: 25 min.

Cook: 10 min. + releasing

Makes: 10 servings (3 3/4 qt.)

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.

2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release. Stir in spinach until wilted.