Instant Pot Tortellini Soup is a quick and comforting dish that combines tender pasta, hearty vegetables, and a creamy or brothy base.
It’s perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen.
This versatile soup can be customized with your favorite ingredients, like sausage, chicken, or a mix of vegetables, making it a crowd-pleaser for the whole family.
Tips for Making the Best Instant Pot Tortellini Soup
- Use Fresh or Frozen Tortellini: Both work well in this recipe, but adjust the cooking time slightly for frozen tortellini.
- Sauté for Depth of Flavor: Use the sauté function to cook onions, garlic, and any proteins for an extra layer of flavor before pressure cooking.
- Don’t Overcook the Tortellini: Add the tortellini after pressure cooking to ensure it stays tender and doesn’t fall apart.
- Add Cream Last: If making a creamy soup, stir in the cream or half-and-half after cooking to prevent curdling.
- Load Up on Veggies: Toss in spinach, kale, or zucchini for extra nutrients without much effort.
- Make It Your Own: Customize the soup by swapping chicken broth for vegetable broth or adding sausage for a heartier meal.
- Meal Prep Friendly: Store the soup without the tortellini for longer shelf life, then add and cook the pasta fresh when reheating.
With these tips, you’ll have a flavorful, hassle-free Instant Pot Tortellini Soup ready to enjoy in no time!
Instant Pot Tortellini Soup
Instant Pot Tortellini Soup is a quick and comforting dish that combines tender pasta, hearty vegetables, and a creamy or brothy base.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 links of italian sausage
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1/2 cup diced tomatoes
- 6 cups chicken or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1 9 oz package refrigerated or frozen cheese tortellini
- 3 cups fresh spinach or kale
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Set the Instant Pot to saute and heat the olive oil. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables are softened. Add the sausage and cook until done.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the diced tomatoes (with their juices), chicken or vegetable broth, basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
- Set it to slow cook at this point at least 10 minutes until the vegetables are done. You can leave it here for a few hours if you want. I like to slow cook it.
- Set it back to saute. Once it is boiling add the tortellini and cook as directed.
- Add the spinach or kale, stirring until wilted (1-2 minutes).
- Stir in the heavy cream and heat through. Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with grated Parmesan cheese. Enjoy with crusty bread or sweet rolls on the side!
Nutrition
Calories: 255kcalCarbohydrates: 10gProtein: 7gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 1265mgPotassium: 284mgFiber: 2gSugar: 5gVitamin A: 4295IUVitamin C: 6mgCalcium: 50mgIron: 1mg
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