This Instant Pot Creamy Tortellini Soup is my go-to for nights when I want comfort without babysitting a stove. It’s fast, cozy, and uses simple pantry staples. The tortellini cook in the same pot as aromatics and tomatoes, so you get rich flavor with minimal fuss.

I test recipes until they behave reliably, and this one does. It hits a nice balance between bright tomato, savory herbs, and a silky finish from the cream. Fresh spinach adds color and a quick hit of green that wilts in seconds.

Below you’ll find the exact ingredients and the step-by-step method I use in my Instant Pot. I also include practical tips, smart swaps, and storage advice so you can make it on a weeknight or for guests and trust the result.

What Goes In

1 tablespoon (15 ml) vegetable oil — for softening the onion and carrots without sticking.
1 medium yellow onion, diced — builds savory base and sweetness when sautéed.
2 medium carrots, diced — adds texture, color, and subtle sweetness.
4 cloves garlic, minced — brightens the soup; add with the vegetables so it doesn’t burn.
1 (15-ounce) can (400 g) diced tomatoes — provides body and acidity; use crushed tomatoes in the UK if that’s what you have.
3 cups (720 ml) vegetable stock — the liquid backbone; use low-sodium if you want more control over salt.
½ teaspoon dried basil — warm, slightly sweet herbal note.
½ teaspoon dried oregano — adds depth and a Mediterranean feel.
¼ teaspoon dried thyme — subtle earthy lift.
1 teaspoon kosher salt or ½ teaspoon table salt — seasons the whole pot; adjust to taste.
½ teaspoon ground black pepper — gentle heat and balance.
10 ounces (300 g) fresh tortellini — I used cheese-filled tortellini; fresh cooks quickly and is tender.
½ cup (120 ml) heavy cream — adds richness and silkiness; heavy whipping cream or double cream (UK) work too.
2 cups baby spinach leaves — folded in at the end for color and a quick wilted green.

Make Instant Pot Creamy Tortellini Soup: A Simple Method

Press SAUTE on the Instant Pot and add 1 tablespoon (15 ml) vegetable oil. When the oil is hot, add the diced onion and diced carrots. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 3–4 minutes.
Add the minced garlic and cook, stirring, until fragrant, about 30–60 seconds.
Add the 15-ounce (400 g) can diced tomatoes (with their juices), 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), and ½ teaspoon ground black pepper. Stir to combine.
Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK/MANUAL on HIGH and set the time to 1 minute. Note: the Instant Pot will take about 10 minutes to come to pressure before the 1-minute cook begins.
When the cooking program ends, let the pot naturally release for 5 minutes. After 5 minutes, carefully move the steam release valve to VENTING to quick-release the remaining pressure. When the float valve drops, open the lid away from you.
Select SAUTE. Add the 10 ounces (300 g) fresh tortellini to the pot and stir to prevent sticking. Cook, stirring occasionally, until the tortellini are nearly cooked through, about 2 minutes.
Stir in ½ cup (120 ml) heavy cream and simmer on SAUTE for 3 minutes, stirring occasionally, until the soup is hot and slightly thickened.
Add 2 cups baby spinach leaves and stir until wilted, about 1–2 minutes. Turn off the Instant Pot and serve.

Why This Recipe is a Keeper

I reach for this soup when I want something satisfying without a long commitment. It cooks fast thanks to the Instant Pot yet tastes layered because we sauté the veggies first and pressure-cook to deepen flavors. The one-minute pressure cook time sounds short, but remember the pot still needs to come to pressure, which lets the ingredients mingle.

The texture is a highlight: tender tortellini in a slightly creamy, tomato-forward broth with wilted spinach for a fresh finish. It’s flexible enough to adapt to what’s on hand but solid enough that even small changes won’t break it.

Smart Substitutions

Protein options — Add cooked shredded chicken or browned Italian sausage if you want meat. Fold it in at the end so it warms through.
Pasta — If you don’t have fresh tortellini, use other fresh-filled pastas or small dried shapes; if using dried pasta, cook time will change, so cook pasta separately and add before serving.
Stock — Chicken stock can replace vegetable stock for a richer base. Use low-sodium stock to keep salt flexible.
Cream alternatives — Full-fat coconut milk will make it dairy-free and slightly sweet; use sparingly and taste as you go. For a lighter soup, stir in Greek yogurt off the heat (to avoid curdling), but skip if you need strict adherence to original cream.
Greens — Swap baby spinach for baby kale or chopped swiss chard; they’ll need a little longer to soften.

Setup & Equipment

Instant Pot (6-quart or larger) — you need a pressure cooker with sauté function. A 6-quart Instant Pot is ideal for this quantity; a smaller unit may be too full once tortellini are added.

Sharp knife and cutting board — dice the onion and carrots uniformly so they cook evenly. A garlic press or fine mince for the garlic helps it release flavor quickly during the sauté stage.

Wooden spoon or heatproof spatula — use this to deglaze the bottom after adding tomatoes and stock if anything sticks. The sauté step needs occasional stirring.

Avoid These Mistakes

Don’t skip sautéing — Browning the onion and carrots briefly creates flavor you’ll miss if you dump everything cold into the pot.
Overfilling the pot — Fresh tortellini expand and take up volume. If your Instant Pot is near the max line, cook in two batches or use a larger cooker.
Adding tortellini before pressure cooking — The recipe calls to add tortellini after pressure cooking. If you pressure-cook with the tortellini, it can overcook and become gummy.
Rushing the release — Letting the pot naturally release for 5 minutes following the pressure cook avoids violent splattering when you quick-release.
Pouring cream into a very high boil — Add cream after reducing heat to sauté so it blends smoothly and doesn’t break.

Fresh Takes Through the Year

Spring

Brighten it up with peas and a squeeze of lemon at the end. The lemon lifts the cream and adds freshness that pairs well with the cheese tortellini.

Summer

Use fresh garden tomatoes when they’re at peak. Reduce the stock slightly and add chopped fresh basil at the end instead of dried for a bright, summery profile.

Fall & Winter

Switch baby spinach for hearty greens like kale or Swiss chard. Stir in roasted squash cubes for an autumnal twist and a touch of sweetness that pairs with the cream.

Cook’s Notes

Use fresh tortellini when possible — they only need a couple minutes and stay tender. If you must use frozen tortellini, add a minute or two more during the sauté stage and watch the texture closely.

Salt level depends on your stock. If you used store-bought vegetable stock, taste before serving and adjust. I prefer to under-salt during cooking and finish at the table if needed.

To make the soup silkier, blend a small portion of the soup before adding tortellini, then return it to the pot. This is optional and changes texture but keeps all original ingredients and amounts intact.

Make-Ahead & Storage

Cool soup to room temperature within an hour and transfer to airtight containers. Refrigerate up to 3 days. Tortellini will absorb liquid over time and soften; if storing leftovers, keep extra stock or water on hand to thin the soup when reheating.

For longer storage, freeze without tortellini for up to 3 months. Freeze the broth and vegetables, then cook fresh tortellini and combine when reheating. This keeps pasta from getting mushy after thawing.

Reheat on the stovetop over medium heat, adding a splash of stock if the soup has thickened. Avoid overheating cream-heavy soups to prevent separation; warm gently and stir often.

Your Questions, Answered

Can I use frozen tortellini? — Yes, but add an extra minute or two during the sauté stage and check for doneness; frozen tortellini release a little more water.
Can I make this dairy-free? — Substitute coconut milk or a plant-based cream alternative, though it will alter flavor. Add at the end and warm gently.
Is it safe to quick-release after a 1-minute cook? — The recipe calls for a 5-minute natural release first, then quick-release. That short natural release prevents hot liquid from spurting during a full quick-release.
How do I prevent tortellini from sticking? — Stir immediately after adding and every 30–45 seconds while sautéing. A quick stir keeps pieces separate.

Bring It to the Table

Serve bowls with a grind of black pepper and an optional drizzle of extra-virgin olive oil or a sprinkle of grated Parmesan. A simple green salad and crusty bread complement the soup’s creaminess and make the meal feel complete without extra effort.

This Instant Pot Creamy Tortellini Soup is built for busy evenings and cozy gatherings. It’s forgiving, fast, and reliably comforting — keep the ingredients on hand and you’ll have dinner on the table in no time.

Print Recipe Pin Recipe

Instant Pot Creamy Tortellini Soup

A quick, comforting Instant Pot soup with vegetables, diced tomatoes, cheese tortellini, and spinach finished with cream.

Servings: 6 servings

Ingredients

?1 tabelspoon 15 mlvegetable oil
?1 mediumyellow oniondiced
?2 mediumcarrotsdiced
?4 clovesgarlicminced
?1 15-ouncecan(400 g)diced tomatoescrushed tomatoes in the UK
?3 cups 720 mlvegetable stock
?1/2 teaspoondried basil
?1/2 teaspoondried oregano
?1/4 teaspoondried thyme
?1 teaspoonkosher saltor 1/2 teaspoon table salt
?1/2 teaspoonground black pepper
?10 ounces 300 gfresh tortelliniI used cheese-filled tortellini
?1/2 cup 120 mlheavy creamor heavy whipping cream, double cream in the UK
?2 cupsbaby spinach leaves

Instructions

Press SAUTE on the Instant Pot and add 1 tablespoon (15 ml) vegetable oil. When the oil is hot, add the diced onion and diced carrots. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 3–4 minutes.
Add the minced garlic and cook, stirring, until fragrant, about 30–60 seconds.
Add the 15-ounce (400 g) can diced tomatoes (with their juices), 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), and ½ teaspoon ground black pepper. Stir to combine.
Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK/MANUAL on HIGH and set the time to 1 minute. Note: the Instant Pot will take about 10 minutes to come to pressure before the 1-minute cook begins.
When the cooking program ends, let the pot naturally release for 5 minutes. After 5 minutes, carefully move the steam release valve to VENTING to quick-release the remaining pressure. When the float valve drops, open the lid away from you.
Select SAUTE. Add the 10 ounces (300 g) fresh tortellini to the pot and stir to prevent sticking. Cook, stirring occasionally, until the tortellini are nearly cooked through, about 2 minutes.
Stir in ½ cup (120 ml) heavy cream and simmer on SAUTE for 3 minutes, stirring occasionally, until the soup is hot and slightly thickened.
Add 2 cups baby spinach leaves and stir until wilted, about 1–2 minutes. Turn off the Instant Pot and serve.

Equipment

Instant Pot

Notes

You can use dried tortellini, but you will need to add it before pressure cooking if using a pressure cooker. Or add after adding the stock if cooking over the stovetop.
This soup can be made veganif using plain vegan tortellini, soy cream, or canned coconut milk, and omit the parmesan/hard cheese.
You can add Italian sausage if you like. Just crumble it and saute it lightly after you cook the onion and garlic. Or you can use ground turkey meat or any other ground meat.
You can also add other vegetables like celery, pumpkin, sweet potato, zucchini.
Any tortellini flavor is fine, I used 3 cheese for this recipe.
This soup is vegetarianif you’re using vegetarian hard cheese instead of parmesan cheese as an optional topping.

Prep Time10

Cook Time10

Total Time20

Course: Soup