instant pot Creamy tortellini soup

This Creamy Tortellini Soup made in the Instant Pot is a quick, comforting, and flavorful meal—ready in under 30 minutes! It’s packed with cheese tortellini, spinach, and a rich, creamy broth.

Instant Pot Creamy Tortellini Soup

Prep Time: 5 mins | Cook Time: 5 mins (+ pressure release) | Total Time: 15-20 mins
Servings: 4-6

Ingredients:

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1 tsp Italian seasoning

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional, for heat)

• 1 (9 oz) package refrigerated cheese tortellini

• 2 cups fresh spinach (or kale)

• ½ cup heavy cream (or half-and-half/coconut milk for lighter option)

• ¼ cup grated Parmesan cheese (+ extra for garnish)

Instructions:

1. Sauté Aromatics:

   • Set Instant Pot to Sauté mode. Add oil, then sauté onion for 2-3 mins until soft. Add garlic and cook 30 seconds.

2. Pressure Cook:

   • Pour in broth, diced tomatoes, Italian seasoning, salt, pepper, and red pepper flakes. Stir.

   • Add tortellini (no need to stir—just submerge).

   • Secure lid, set valve to Sealing, and cook on High Pressure for 2 minutes (yes, just 2 mins!).

3. Quick Release & Finish:

   • Do a Quick Release (turn valve to Venting).

   • Stir in spinach until wilted.

   • Add cream and Parmesan, stirring gently. Taste and adjust seasoning.

4. Serve:

   • Ladle into bowls, top with extra Parmesan, and enjoy with crusty bread!

Tips:

• Avoid mushy tortellini: If using frozen tortellini, add 1 extra minute.

• Make it creamy without cream: Use full-fat coconut milk or cream cheese.

• Protein boost: Add cooked chicken, sausage, or white beans.

This soup is a crowd-pleaser—creamy, hearty, and so easy! Let me know if you try it. 😊🍜