Instant Pot Tortellini Soup

a bowl of tortellini soup sitting on a white table

This easy tortellini soup recipe comes together in less than 30 minutes! It can be made on the stove top too.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 401kcal

Author Katie G.

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

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.

STORAGE

Store leftovers in a sealed container in the refrigerator for up to 3 days. This soup does not freeze well.

STOVE TOP INSTRUCTIONS

Follow 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.

Nutrition