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This easy Instant Pot Tortellini Soup comes together in less than 30 minutes with simple ingredients! Stove top instructions are also included.
Soup is the perfect comfort food. It’s also a great choice when you’re looking for a quick and easy dinner. This creamy tortellini soup recipe comes together in less than 30 minutes in a pressure cooker or stove top.
Cheesy tortellini is combined with some fresh vegetables and a creamy broth. Simple flavors create a meal that is warm, comforting and delicious.
Ingredient Notes
A few notes on some of the ingredients:
- Tortellini: You can use fresh tortellini but cut the cook time down to two minutes as they don’t need to cook as long.
- Spinach: You can substitute with kale, if desired.
- Heavy Cream: You can omit the heavy cream but the soup will just be broth based and won’t be creamy.
- Parmesan Cheese: This is optional, but is a great addition for serving.
Tortellini Soup in the Instant Pot
This creamy tortellini soup recipes comes together easily in an Instant Pot or pressure cooker.
- Cook the celery, carrots and onions in olive oil on the Sauté mode until softened. Stir in the garlic.
- Add the tortellini, broth, water, salt and pepper to the Instant Pot.
- Cook on high pressure for 4 minutes.
- Stir in the spinach and heavy cream.
- Enjoy!
Stove Top Instructions
If you don’t have a pressure cooker, this recipe can be easily made on the stove.
Follow the recipe instructions, but cook in a large pot or Dutch oven instead. During step 4, bring the liquid to a boil before adding the tortellini. Cook the tortellini for the time specified on the package, then continue with step 5.
Tortellini Soup is easy yet so good! Both kids and adults love this meal. Serve it with freshly grated or shaved Parmesan cheese for additional flavor. Or add some red pepper flakes for a spicy kick.
Other Instant Pot Soup Recipes
Instant Pot Tortellini Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups frozen cheese Tortellini
- 3 cups chicken or vegetable broth
- 1 cup water
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup fresh baby spinach
- 1 cup heavy cream
Instructions
- Turn the Instant Pot to saute and heat the oil for 1 to 2 minutes.
- Add in the celery, carrots, and onions and cook for 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Add the tortellini, broth, water, salt, and pepper and cook on high pressure for 4 minutes. Make sure the valve is in the sealing position. When the instant pot has finished, release the pressure manually by carefully using a wooden spoon to switch the valve to the venting position.
- Add the spinach and cream and stir – the spinach should wilt almost immediately.
- Serve, garnished with grated parmesan cheese, if desired.
Notes
- Tortellini: You can use fresh tortellini but cut the cook time down to two minutes as they don’t need to cook as long.
- Spinach: You can substitute with kale, if desired.
- Heavy Cream: You can omit the heavy cream but the soup will just be broth based and won’t be creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love how easy this recipe is. It’s perfect for our family!
This soup was not only easy to make but also very delicious!
This is a great recipe and another reason to leave my instant pot on the counter. Delicious!!
I made this without the onions and it was still so yummy! Thanks!