There’s nothing quite like a warm and comforting bowl of soup to soothe the soul, especially when it’s packed with flavor and can be prepared in a snap. This Instant Pot Creamy Tortellini Soup promises just that—a rich, savory delight that brings together the goodness of fresh ingredients all in one pot. Whether you’re looking for a hearty lunch or a cozy dinner with the family, this soup is a fantastic choice that won’t disappoint.

Why This Recipe Is a Must-Try

For those busy weeknights when time is of the essence but you still want to serve a wholesome meal, the Instant Pot is your best friend. This creamy tortellini soup is not only quick and easy to whip up, but it also provides a perfect blend of creamy goodness and nutritious veggies. With every spoonful, you enjoy the delightful flavors of the sautéed onions, carrots, and garlic, combined with the tenderness of fresh tortellini and spinach. Plus, the richness from the heavy cream makes this soup irresistibly comforting. It’s a complete meal that the whole family will request time and again!

Ingredients

1 tablespoon (15 ml) vegetable oil
1 medium yellow onion, diced
2 medium carrots, diced
4 cloves garlic, minced
1 (15-ounce) can (400 g) diced tomatoes (crushed tomatoes in the UK)
3 cups (720 ml) vegetable stock
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon kosher salt (or ½ teaspoon table salt)
½ teaspoon ground black pepper
10 ounces (300 g) fresh tortellini (I used cheese-filled tortellini)
½ cup (120 ml) heavy cream (or double cream in the UK)
2 cups baby spinach leaves

How To Make Instant Pot Creamy Tortellini Soup

Step 1: Sauté the Vegetables

Start by setting your Instant Pot to the “Sauté” function. Once it’s hot, add the vegetable oil. Toss in the diced onion and carrots and sauté for about 4-5 minutes, or until the onions become translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 2: Add the Tomatoes and Spices

Next, stir in the diced tomatoes along with their juices, vegetable stock, dried basil, dried oregano, dried thyme, kosher salt, and ground black pepper. Give everything a good stir to combine the flavors.

Step 3: Pressure Cook the Soup

Cancel the “Sauté” function. Close the lid of the Instant Pot and set the valve to “Sealing.” Select the “Pressure Cook” (or “Manual”) option and cook on high pressure for 5 minutes.

Step 4: Release Pressure and Add Tortellini

Once the cooking time is up, perform a quick release by carefully turning the valve to “Venting.” After the pressure has been released, open the lid and add the fresh tortellini to the soup. Stir gently to combine.

Step 5: Stir in Cream and Spinach

Set the Instant Pot back to the “Sauté” function. Stir in the heavy cream and let the soup heat through for a few minutes. Add the baby spinach leaves and stir until they are wilted.

Step 6: Serve and Enjoy!

Ladle the creamy tortellini soup into bowls and serve hot. You can garnish with grated Parmesan cheese or fresh herbs if desired. Enjoy the warmth and comfort of this delicious soup!

Expert Tips

For an extra depth of flavor, consider adding a splash of apple cider vinegar after sautéing the vegetables and allowing it to reduce slightly.
If you prefer a lighter soup, you can use half-and-half or a non-dairy cream as a substitute for heavy cream.
Keep in mind that fresh tortellini cook quickly, so make sure to add them towards the end of the cooking process.
Feel free to adjust the spices according to your taste. You can add a pinch of red pepper flakes for a hint of heat!

Variations and Customizations

You can add protein by including cooked shredded chicken, turkey, or white beans for additional heartiness.
To make it more veggie-packed, include additional vegetables like bell peppers, zucchini, or mushrooms.
If you love a bit of spice, try adding some diced jalapeños or sprinkle crushed red pepper flakes.
For a gluten-free version, use gluten-free tortellini or omit it entirely and serve the soup as a veggie-rich dish.

How to Store Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool before refrigerating. To reheat, simply warm it on the stovetop or in the microwave until heated through. Note that the tortellini may absorb some liquid as it sits, so you may need to add a splash of vegetable stock to loosen it up when reheating.

FAQ

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat it when you’re ready to serve.

Can I freeze this soup?

While you can freeze it, the tortellini may become mushy upon thawing. It’s best to freeze the soup sans tortellini and then cook the tortellini fresh when you’re ready to enjoy the soup.

What can I use instead of heavy cream?

If you want to lighten it up, you can use light cream, half-and-half, or a non-dairy alternative such as coconut cream or cashew cream.

How do I know when the tortellini is cooked?

Fresh tortellini typically only needs a couple of minutes to cook. They are done when they float to the top of the soup and are tender to the bite.

Conclusion

This Instant Pot Creamy Tortellini Soup is an absolute delight to make and eat. With its rich and creamy texture combined with wholesome ingredients, it brings warmth and comfort to your table in no time. Whether for a quick weeknight dinner or a leisurely weekend meal, this soup is sure to become a new favorite. So gather your ingredients, fire up your Instant Pot, and treat yourself to a delicious, home-cooked meal that’s incredibly satisfying and oh-so-easy to prepare!

Print Recipe Pin Recipe