Instant Pot Creamy Tortellini Soup (Printable)
Rich, comforting Italian soup with cheese tortellini, vegetables, and creamy broth made in the Instant Pot.
# What You'll Need:
→ 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
→ Pasta & Dairy
12 - 20 oz refrigerated cheese tortellini
13 - 1 cup heavy cream
14 - 1/2 cup grated Parmesan cheese
# Directions:
01 - Set the Instant Pot to Sauté mode. Add olive oil and heat until shimmering. Add diced onion, sliced carrots, and celery. Sauté for 3–4 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Pour in vegetable broth, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Stir well to combine, scraping up any browned bits from the bottom of the pot.
04 - Add cheese tortellini to the pot. Secure the lid and set the steam valve to Sealing position. Cook on Manual or Pressure Cook setting for 2 minutes at high pressure.
05 - Carefully perform a quick pressure release by moving the valve to Venting. Wait for the float pin to drop before opening the lid.
06 - Stir in heavy cream, chopped spinach, and grated Parmesan cheese. Let the soup rest on Keep Warm mode for 2–3 minutes until spinach wilts and the broth becomes creamy.
07 - Taste the soup and adjust salt or pepper as needed. Serve hot, accompanied by crusty bread if desired.
# Expert Hints:
01 -
- The entire meal comes together in under 30 minutes with almost zero active cooking time
- That silky creamy broth with tender pasta feels like something from an Italian restaurant
02 -
- The tortellini continues absorbing liquid as it sits, so the soup will thicken in the fridge
- Quick release prevents the pasta from overcooking into mush
03 -
- Use refrigerated tortellini instead of frozen for better texture
- Stir the spinach in at the very end so it stays bright green