Instant Pot Creamy Tortellini Soup (Print Version)

Rich, comforting soup with cheese tortellini, tender vegetables, and creamy broth made effortlessly in 30 minutes.

# What You 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 it.
03 - Pour in vegetable broth, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pot.
04 - Add refrigerated cheese tortellini to the liquid. Secure the lid and set the steam release valve to Sealing. Cook on Manual or Pressure Cook mode for 2 minutes at high pressure.
05 - Perform a quick release by carefully moving the valve to Venting. Once the steam dissipates completely, open the lid.
06 - Stir in heavy cream, chopped spinach, and grated Parmesan cheese. Allow the soup to rest on Keep Warm mode for 2–3 minutes until spinach wilts and soup reaches desired creaminess.
07 - Taste the soup and adjust salt and pepper as needed. Ladle into bowls and serve hot.

# Insider Tips:

01 -
  • The tortellini cooks right in the soup, absorbing all that savory broth flavor while staying perfectly tender
  • Its the kind of meal that makes people think you spent hours simmering it, but your secret is safe with me
02 -
  • The soup will continue thickening as it sits because the tortellini releases starch into the broth
  • Quick release is crucial here because natural release would overcook the pasta into mush
03 -
  • Buy refrigerated tortellini from the refrigerated section rather than dried, it holds up much better in soup
  • Let the soup cool for 5 minutes before serving to avoid burning your tongue on hot cheese pockets

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