Instant Pot Creamy Tortellini Soup (Printable View)
Rich and comforting soup with cheese tortellini, vegetables, and creamy broth made quickly in your Instant Pot.
# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach, roughly chopped
→ Broth & Seasoning
07 - 4 cups vegetable broth (or chicken broth)
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon red pepper flakes (optional, for heat)
→ Pasta & Dairy
12 - 20 oz refrigerated cheese tortellini
13 - 1 cup heavy cream
14 - 1/2 cup grated Parmesan cheese
# How to Make It:
01 - Set the Instant Pot to Sauté mode. Add olive oil. When hot, add onion, carrots, and celery. Sauté for 3–4 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Pour in the vegetable broth, Italian herbs, salt, pepper, and red pepper flakes. Stir to combine, scraping up any browned bits.
04 - Add the tortellini. Secure the lid and set the valve to Sealing. Cook on Manual or Pressure Cook for 2 minutes.
05 - Quick release the pressure carefully. Open the lid, stir in heavy cream, spinach, and Parmesan cheese.
06 - Let the soup sit on Keep Warm mode for 2–3 minutes until the spinach wilts and the soup is creamy. Taste and adjust seasoning if needed. Serve hot.
# Expert Suggestions:
01 -
- Everything cooks in one pot, including the pasta, which means less cleanup and more time under a blanket
- The creamy broth clings to every cheese-filled tortellini, creating that perfect restaurant-style texture without any fuss
02 -
- The 2-minute pressure cook time is not a mistake, tortellini cooks incredibly fast and any longer will turn it mushy
- Quick release the pressure immediately to stop the cooking process and keep the pasta perfectly al dente
03 -
- Use refrigerated tortellini instead of frozen for the best texture and flavor
- Wait until the very end to add the cream so it does not separate under pressure