Instant Pot Creamy Tortellini Soup

Last winter my sister called me at 7 pm completely exhausted after a brutal day at work. I told her to come over, and I threw together this soup in less than 30 minutes. She texted me the next morning saying it was exactly what her soul needed.

Now I keep tortellini in my fridge specifically for those emergency dinners. My roommate walked in last week while it was bubbling away and literally said it smelled like a restaurant in our tiny apartment. That is the highest compliment she can pay anything I make.

Ingredients

• 1 tablespoon olive oil: This creates the foundation for sautéing your vegetables until they release their natural sweetness
• 1 medium yellow onion, diced: Yellow onions have the perfect balance of sweetness and depth for soup bases
• 2 medium carrots, peeled and sliced: They add natural sweetness and that classic mirepoix flavor profile
• 2 celery stalks, sliced: Essential for that aromatic base that gives soup its depth
• 3 cloves garlic, minced: Fresh garlic transforms into something milder and sweeter as it sautés
• 1 cup baby spinach, roughly chopped: It wilts beautifully into the hot soup, adding color and nutrition without overpowering
• 4 cups vegetable broth: Use a high quality broth you would happily drink on its own
• 1 teaspoon dried Italian herbs: Oregano, basil, and thyme blend perfectly with this soup profile
• 1/2 teaspoon salt: Start with this and adjust at the end since tortellini and Parmesan both add saltiness
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 1/4 teaspoon red pepper flakes: Optional but I love how it creates a gentle warmth at the back of your throat
• 20 oz refrigerated cheese tortellini: Refrigerated pasta holds up better in soup than dried varieties
• 1 cup heavy cream: This creates that luxurious restaurant style texture
• 1/2 cup grated Parmesan cheese: Stir it in at the very end for the best melting and flavor distribution

Instructions

Sauté your vegetables:

Set your Instant Pot to Sauté mode, add the olive oil, and when it shimmers toss in your onion, carrots, and celery. Let them soften and become fragrant for about 3 to 4 minutes, stirring occasionally.

Add the garlic:

Stir in your minced garlic and cook just until you can smell it, about 1 minute. Watch closely so it does not brown or turn bitter.

Build your broth:

Pour in the vegetable broth, then add your Italian herbs, salt, pepper, and red pepper flakes if using them. Stir everything together, making sure to scrape up any flavorful bits that stuck to the bottom.

Pressure cook the tortellini:

Add the tortellini, secure the lid, and set the valve to Sealing. Cook on Manual or Pressure Cook for just 2 minutes. This might seem short but the pasta will continue cooking in the hot soup.

Quick release carefully:

When the timer beeps, quick release the pressure following your Instant Pot instructions. Open the lid away from you to avoid steam burns.

Finish with cream and cheese:

Stir in the heavy cream, chopped spinach, and Parmesan cheese. Let everything sit on Keep Warm mode for 2 to 3 minutes until the spinach wilts and the cheese melts completely into the soup.

Taste and serve:

Taste your soup and add more salt or pepper if needed. Serve hot in bowls and watch how quickly it disappears.

Save

My mom asked for this recipe after I made it for Christmas Eve dinner last year. Now she sends me photos every time she makes it, which is honestly way more often than I expected.

Make It Your Own

Sometimes I add a can of drained cannellini beans for extra protein and substance. My friend adds sausage and says it transforms the whole dish into something completely different but equally delicious.

Storage Tips

This soup keeps beautifully in the refrigerator for up to 4 days. The tortellini will absorb more liquid over time, so just add a splash of broth when reheating to bring it back to the perfect consistency.

Serving Suggestions

A hunk of crusty garlic bread or a simple green salad with vinaigrette balances the richness perfectly. My youngest nephew likes to sprinkle extra Parmesan on top until you can barely see the soup underneath.

• Grate extra Parmesan at the table for those who love it extra cheesy
• A drizzle of olive oil on top adds beautiful shine and flavor
• Crushed red pepper on the table lets heat lovers customize their bowl

Save

There is something so comforting about a soup that comes together this quickly but tastes like it simmered all day. That is the kind of magic every cook needs in their back pocket.

Common Recipe Questions

→ Can I make this soup on the stovetop instead?

Yes, you can simmer the vegetables and broth in a large pot for 15–20 minutes until tender, then add the tortellini and cook according to package directions. Stir in the cream, spinach, and Parmesan at the end.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so add a splash of broth when reheating. Freeze without the cream for up to 3 months.

→ Can I use dried tortellini instead of refrigerated?

Dried tortellini works but requires longer cooking time—about 5–6 minutes under pressure. Check texture after cooking and add more time if needed. The soup may need extra broth as dried pasta absorbs more liquid.

→ How can I make this soup lighter?

Substitute half-and-half or whole milk for heavy cream, reduce the amount to 1/2 cup, or use evaporated milk. You can also increase the vegetables and reduce the tortellini slightly for a lower-calorie version.

→ What vegetables can I add or substitute?

Zucchini, bell peppers, or diced tomatoes work well. For hardy greens, try kale or Swiss chard instead of spinach. Add them during the last few minutes of cooking so they maintain texture.

→ Can I make this spicy?

Increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. You could also stir in a spoonful of Calabrian chili paste or sriracha when adding the cream for extra heat.