• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking Carnival logo

  • All Recipes
  • About
  • Contact
  • Privacy Policy
go to homepage
Homepage link
  • All Recipes
  • About
  • Terms Of Use
  • Contact
×

Home » Instant Pot Vegetarian and vegan Recipes » Instant Pot Vegetable Tortellini Soup

Instant Pot Vegetable Tortellini Soup

Published: December 3, 2020. Modified: December 3, 2020 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

265shares
Jump to Recipe

Loaded with tender tortellini, and lots of vegetables, this Instant Pot Vegetable Tortellini Soup is a quick, easy, and deliciously creamy soup. This is my favorite cozy weeknight soup made in just 15 min! This soup is thick and creamy without adding a roux to get the thick texture.

tortellini soup made in instant pot in a white bowl

Another day… another Instant pot recipe!

I’m so excited about this Instant Pot soup! You all know how much of a fan I am of creamy soup recipes.

This Instant Pot Vegetable Tortellini Soup is one of those quick to throw together recipes. Dump all ingredients into an instant pot, and your warm bowl of soup to south your soul is ready in no time!

This soup… you guys, it’s PERFECT for a chilly night.

It is a delicious meal made all in one pot (instant pot) that will leave everyone yelling, “THAT WAS GOOD!”. If I could eat this soup every day this winter, I would be a happy girl.

Table of Contents

  • Why do you make this soup?
  • Ingredients required to make this soup
  • How to make this recipe? Step by step process
  • Notes, pro-tips and quick FAQs –
    • Can I use dried tortellini?
    • To make this recipe gluten-free
    • Can I freeze?
    • Storage
  • If you’re into all the cozy vibes going on here, here are a few more ways to make it happen:
  • Instant Pot Vegetable Tortellini Soup
    • Ingredients
      • Vegetables
      • Spices and herbs
      • Other Ingredients
    • Instructions
  • Video
    • Notes
    • Can I use dried tortellini?
    • To make this recipe gluten-free
    • Can I freeze?
    • Storage
    • Nutrition

Why do you make this soup?

  • This soup is the most delicious, the most memorable, the coziest, and the most compelling for bringing friends and family together around a table.
  • This hearty tortellini soup is perfect for a hectic weeknight dinner or you can say great for just about any night of the week. Plus the leftovers the next day make for the best lunch!
  • It gets done in just 15 minutes.
  • If there is just *one* soup you make this month, absolutely make it this one.
Tortellini soup in instant pot

Ingredients required to make this soup

Fresh Tortellini – you will get fresh tortellini in the refrigerated section of your grocery stores. We don’t eat eggs so I have used Kite hill brand vegan/plant-based tortellini. You may use any fresh tortellini.

To Substitute tortellini, you can use fresh ravioli, gnocchi, or any other dry pasta of your choice.

Vegetables – Veggies such as carrots, bell pepper, celery, broccoli, and spinach provide the best flavors. You could also add pumpkin, sweet potato, kale, corn, zucchini, etc!

Heavy cream – To make it lighter, simply use evaporated milk or half-and-half. To make it vegan, use coconut cream or coconut milk.

Vegetable stock – If you don’t have stock on hand, use water.

Seasoning – For seasoning, I have used Italian seasoning, salt, and pepper.

Bay leaf – You can skip if you don’t have.

Onion and garlic for the aroma and flavors.

Fresh herb – Used thyme to enhance the flavors of this soup. You can substitute thyme with basil.

Extra virgin olive oil – you can use butter instead of oil.

pre measured ingredients for tortellini soup

How to make this recipe? Step by step process

Turn on the instant pot on saute normal mode. Once hot, add oil, garlic, onion, and celery. Saute for a minute.

Now add carrots and bell peppers. Saute for a few seconds.

Add tortellini, Italian seasoning, black pepper, salt, and vegetable stock. Scrape the bottom with a spoon and make sure nothing is stuck.

Now add bay leaf and thyme strings.

Secure Instant Pot lid, making sure the valve is set to “sealing”.  Cancel the saute function, and Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 2 minutes.

Tortellini soup making collage

Once the timer beeps, let the pressure release naturally for 10 minutes and let out the remaining pressure by carefully moving the valve to “venting” to perform a quick release.

When the pin drops, remove the lid and set aside. Take out the bay leaf and thyme string.

Now add spinach, broccoli, and heavy cream. Give the soup a good stir and heat for about 1 minute on saute mode.

Tortellini soup making collage

Serve warm with crusty bread and a good salad.

creamy tortellini soup in white bowl with spoon

Notes, pro-tips and quick FAQs –

  • To make this soup spicy – this soup is not spicy, but if you prefer it spicy. add some red crushed pepper.
  • Always add spinach and broccoli at the end to retain its texture.
  • Nutmeg powder can be added to enhance the flavors.

Can I use dried tortellini?

Yes, you can. But you need to adjust the cooking time and add 1 cup extra stock. Increase the cooking time from 2 minutes to 5 minutes.

To make this recipe gluten-free

  • use gluten-free tortellini (available in whole-foods),
  • use gluten-free pasta
  • or use gluten-free gnocchi like cauliflower gnocchi.

Can I freeze?

I don’t recommend freezing the leftovers of this soup, as the dairy and pasta can tend to not freeze particularly well.

Storage

Leftovers should be refrigerated and consumed within 5-7 days.

The tortellini will soak up additional broth as it sits, so when you reheat, you may need to add some additional stock to thin it back out.

Grab a bowl of Instant Pot Vegetable Tortellini Soup, a hunk of crusty bread, maybe even a good salad, and curl up on the couch with your favorite show.

Close up shot of instant pot vegetable tortellini soup

If you’re into all the cozy vibes going on here, here are a few more ways to make it happen:

Broccoli cheese soup

Leek potato soup

Gnocchi soup

Broccoli almond soup

Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comment below.

You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Tortellini soup in instant pot
Print
5 from 1 vote

Instant Pot Vegetable Tortellini Soup

Loaded with tender tortellini, and lots of vegetables, this Instant Pot Vegetable Tortellini Soup is a quick, easy, and deliciously creamy soup. This is my favorite cozy weeknight soup made in just 15 min!
Course Soups and Stew
Cuisine Italian
Keyword Instant pot tortellini soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 Servings
Calories 648kcal
Author Dhwani

Ingredients

Vegetables

  • 1/2 cup – Carrots
  • 1 cup – bell pepper I used red and yellow
  • 1/4 cup – Broccoli florets
  • 1 cup – chopped spinach
  • 1/4 cup – celery
  • 1/2 cup – onion
  • 1 tsp – grated garlic

Spices and herbs

  • 1 tsp – Italian seasoning
  • 1/2 tsp – black pepper powder
  • 1 tsp – salt or to taste
  • 1 – bay leaf
  • 1 string – Thyme

Other Ingredients

  • 255 grams – fresh cheese tortellini 9 oz. (I have used plant-based, Kite hill brand tortellini)
  • 1 cup – heavy cream for vegan – use coconut cream or coconut milk
  • 3 cup – vegetable stock
  • 1 tbsp – oil

Instructions

  • Turn on the instant pot on saute normal mode. Once hot, add oil, garlic, onion, and celery. Saute for a minute.
  • Now add carrots and bell peppers. Saute for a few seconds.
  • Add tortellini, Italian seasoning, black pepper, salt, and vegetable stock. Scrape the bottom with a spoon and make sure nothing is stuck.
  • Now add bay leaf and thyme strings.
  • Secure Instant Pot lid, making sure the valve is set to “sealing”. Cancel the saute function, and Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 2 minutes.
  • Once the timer beeps, let the pressure release naturally for 10 minutes and let out the remaining pressure by carefully moving the valve to “venting” to perform a quick release.
  • When the pin drops, remove the lid and set aside. Take out the bay leaf and thyme string.
  • Now add spinach, broccoli, and heavy cream. Give the soup a good stir and heat for about 1 minute on saute mode.
  • Serve warm with crusty bread and a good salad.

Video

Notes

  • To make this soup spicy – this soup is not spicy, but if you prefer it spicy. add some red crushed pepper.
  • Always add spinach and broccoli at the end to retain its texture.
  • Nutmeg powder can be added to enhance the flavors.

Can I use dried tortellini?

Yes, you can. But you need to adjust the cooking time and add 1 cup extra stock. Increase the cooking time from 2 minutes to 5 minutes.

To make this recipe gluten-free

  • use gluten-free tortellini (available in whole-foods),
  • use gluten-free pasta
  • or use gluten-free gnocchi like cauliflower gnocchi.

Can I freeze?

I don’t recommend freezing the leftovers of this soup, as the dairy and pasta can tend to not freeze particularly well.

Storage

Leftovers should be refrigerated and consumed within 5-7 days.
The tortellini will soak up additional broth as it sits, so when you reheat, you may need to add some additional stock to thin it back out.

Nutrition

Calories: 648kcal | Carbohydrates: 54g | Protein: 16g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 142mg | Sodium: 2212mg | Potassium: 453mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7805IU | Vitamin C: 78mg | Calcium: 229mg | Iron: 3mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

AS SEEN IN:As Seen In

Primary Sidebar

About Me

Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

Follow us:

Salad and dressing recipes

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

best Roasted Butternut Squash Fall Salad with Balsamic Vinaigrette on a gray board

Roasted Butternut Squash Quinoa Salad

Balsamic Vinaigrette

Balsamic Vinaigrette Dressing

easy Pumpkin Vinaigrette

Pumpkin Vinaigrette

Subscribe Here…

Loading

Drinks and Mocktails

Non-alcoholic sangria in a glass

Non Alcoholic Sangria

Indian mango drink served in glass

Mango Lassi

Golden milk in a big mug, garnished with cinnamon sticks and peppercorn

Golden Milk | Haldi Doodh

Non Alcoholic christmas punch in a 3 glasses and a jug

Non Alcoholic Christmas Punch

Footer

^ back to top

Navigate

  • All Recipes
  • Privacy Policy
  • Contact
  • About Us

Copyright © 2020 CookingCarnival. ALL RIGHTS RESERVED.

We use cookies to personalize this website for you and to analyze the use of our website. You agree to use this by clicking on "Accept" or by continuing your use of this website. Further information about cookies can be found in our Privacy Policy.AcceptPrivacy Policy