Instant Pot Creamy Tortellini Soup
A warm and comforting bowl of creamy tortellini soup packed with flavor and fresh ingredients, perfect for a quick weeknight meal.
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 can (15-ounce) diced tomatoes or crushed tomatoes
- 3 cups 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 fresh tortellini cheese-filled
- ½ cup heavy cream or double cream
- 2 cups baby spinach leaves
Instructions
- Step 1: Sauté the Vegetables - Set your Instant Pot to the “Sauté” function. Add the vegetable oil, diced onion, and carrots. Sauté for 4-5 minutes until onions are translucent. Add minced garlic and sauté for an additional minute.
- Step 2: Add the Tomatoes and Spices - Stir in the diced tomatoes with their juices, vegetable stock, dried basil, oregano, thyme, kosher salt, and black pepper. Mix well.
- Step 3: Pressure Cook the Soup - Cancel the “Sauté” function. Close the lid, set the valve to “Sealing,” and select “Pressure Cook” for 5 minutes.
- Step 4: Release Pressure and Add Tortellini - Perform a quick release by turning the valve to “Venting.” Open the lid and add fresh tortellini, stirring gently.
- Step 5: Stir in Cream and Spinach - Set the Instant Pot back to “Sauté.” Stir in heavy cream and heat through for a few minutes. Add baby spinach and stir until wilted.
- Step 6: Serve and Enjoy! - Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese or fresh herbs if desired.
Notes
For extra flavor, add a splash of apple cider vinegar after sautéing the vegetables. You can substitute heavy cream with half-and-half or a non-dairy alternative.