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
SUBSTITUTIONS
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.
STORAGEStore leftovers in a sealed container in the refrigerator for up to 3 days. This soup does not freeze well.STOVE TOP INSTRUCTIONSFollow the instructions above, 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.