Instant Pot Tortellini Soup
User Reviews
5
Instant Pot Tortellini Soup
Description
Beginning with olive oil sautéed celery, carrots, and onion, this soup forms its base with softened aromatic vegetables. Garlic is then added briefly before frozen cheese tortellini, chicken broth, water, and seasonings are combined and cooked on high pressure in the Instant Pot. After a quick release, fresh baby spinach and heavy cream are stirred in, wilting spinach instantly and rounding out the soup with a creamy texture.
The soup offers a smooth, rich broth with tender tortellini and a slight sweetness from the carrots and celery. The cream enriches the broth without overpowering the freshness of the vegetables. It can be served on its own or with grated Parmesan cheese for added flavor.
Notes provide stovetop instructions as an alternative, and substitutions such as kale for spinach or omitting cream for a broth-based soup. Leftovers keep well refrigerated for up to three days but do not freeze well. This flexibility allows adjustments based on ingredient availability and preference.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium celery chopped, stalks
- 2 large carrot peeled and chopped
- 1 small yellow onion diced
- 3 garlic cloves minced
- 4 cups cheese tortellini frozen
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper cracked
- 1 cup spinach fresh baby
- 1 cup heavy cream
Instructions
- Turn the Instant Pot to saute and heat the oil for 1 to 2 minutes.
- Add in the celery, carrots, and onions and cook for 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Add the tortellini, broth, water, salt, and pepper and cook on high pressure for 4 minutes. Make sure the valve is in the sealing position. When the instant pot has finished, release the pressure manually by carefully using a wooden spoon to switch the valve to the venting position.
- Add the spinach and cream and stir - the spinach should wilt almost immediately.
- Serve, garnished with grated parmesan cheese, if desired.
Notes
- Store leftovers in the refrigerator in a sealed container for up to 3 days; the soup does not freeze well.
- For stovetop preparation, sauté vegetables, then boil broth and cook tortellini separately following package instructions before adding spinach and cream.
- Substitute kale for spinach if preferred.
- Omitting the cream results in a lighter, broth-based soup.
- Reduce cook time for fresh tortellini to 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 874mg | 36% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5071IU | 101% |
| Vitamin C | 12mg | 13% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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