Instant Pot Creamy Tortellini Soup
A quick, comforting Instant Pot soup with vegetables, diced tomatoes, cheese tortellini, and spinach finished with cream.
Equipment
- Instant Pot
Ingredients
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
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.
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.
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.