Instant Pot Tortellini Soup

Name: Instant Pot Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 2 cloves garlic (minced); 1 small carrot (sliced); 1 celery (sliced); 4 cups vegetable broth; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 9-oz package cheese tortellini (fresh or frozen); 2 cups spinach (fresh, roughly chopped); Grated Parmesan cheese (for serving)

By Shruthi B. MakanjuPublished Oct 18, 2024

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Reviews

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 servings

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Let’s be real—Instant Pot Tortellini Soup is exactly what you need on those days when dinner has to be quick, comforting, and easy. Whether it’s been a crazy day or you’re just craving something warm and hearty, this soup checks all the boxes. It’s packed with tender tortellini, rich broth, and enough veggies to feel both indulgent and healthy. And thanks to the Instant Pot, it’s ready in under 30 minutes!

A close up image of instant pot tortellini soup.

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

Why this Instant Pot tortellini soup is so irresistible!

Well, for one, it’s got all the cozy flavors of a classic tortellini soup but with way less work. Plus, a sprinkle of Parmesan on top never hurts!

Cozy winter soup. The classic flavors of this savory Italian soup will warm you right up on a chilly day.
Hands-off recipe. Making this soup in an instant pot makes it so much easier and you’ll have it ready with minimal prep time.
Vegetarian and gluten-free.

📋 Ingredients and notes

To make this creamy tortellini soup, you’ll need tortellini, vegetable broth, carrots, celery, garlic cloves, onions, tomato paste, olive oil, parmesan cheese, spinach, dried basil, dried oregano, salt, and black pepper.

An overhead image of the ingredients of tortellini soup.

Variations & Substitutions

Tortellini. I used cheese tortellini but you can also use spinach tortellini. Fresh tortellini is best but you can also use frozen. Kite Hill has a vegan version too!
Spinach. I like to use baby spinach since it’s tender and crisp. Substitute with kale or arugula.
Vegetable broth. Or use low sodium broth.
Tomato paste. Tomato sauce will also work in a pinch. You can add a little bit of heavy cream to make it thicker.
Parmesan cheese. Or use pecorino romaro or mozzarella cheese.
Seasonings. I seasoned the soup with dried basil, oregano, salt, and pepper.

📖 How to make instant pot tortellini soup

Step 1:
Set the Instant Pot to the “Sauté” mode and heat the olive oil. Add the diced onion, carrots, garlic and celery. Sauté for 3-4 minutes until the vegetables begin to soften.

An overhead image of diced onion, carrots, garlic and celery in an Instant Pot.

An overhead image of sauteed vegetables in an Instant Pot.

Step 2:
Mix the tomato paste in the vegetable broth and pour in the pressure cooker. Stir in the dried Italian seasoning, salt and pepper.

An overhead image of adding vegetable stock and tomato paste to the Instant Pot.

Step 3:
Close the Instant Pot lid. Set the valve to “Sealing.” Cook on high pressure for 4 minutes. It will take a few minutes for the Instant Pot to come to pressure.

Step 4:
Once the cooking time is complete, do a quick release by carefully turning the valve to “Venting.”

An overhead image of doing a quick release to the Instant Pot.

Step 5:
Open the lid and set the Instant Pot back to “Sauté” mode. Stir in the tortellini and cook for 5 minutes, or until the tortellini are tender according to packaging instructions.

An overhead image of adding tortellini to the Instant Pot.

An overhead image of tender tortellini in the soup.

Step 6:
Stir in the fresh spinach carefully until it wilts. Taste and adjust seasoning if needed.

Step 7:
Ladle the soup into bowls and sprinkle with grated Parmesan cheese.

An image of tortellini soup in a bowl with a spoon on the side.

Shruthi’s Top Tip

Dice the onions, carrots, and celery evenly to ensure they sauté at the same rate and soften properly without burning in “Sauté” mode.

For deeper flavor, let the tomato paste cook with the veggies for a minute before adding the broth. This caramelizes the paste, adding a rich depth.
If you like a thicker soup, blend a portion of the cooked veggies and broth before adding the tortellini. This adds a creamy texture without any cream.
Use low-sodium vegetable broth so you can control the saltiness better. It’s easier to add more salt than fix an overly salty soup.
When adding tortellini, make sure the soup is simmering to cook the pasta evenly. Stir occasionally to prevent sticking.
If using frozen tortellini, adjust the cooking time by an additional 1-2 minutes to ensure it cooks through without becoming mushy.
Add the spinach right before serving. It wilts in seconds and retains its bright color and freshness better than if added earlier.
After pressure cooking, let the Instant Pot sit for a minute before doing a quick release. This prevents the soup from sputtering out of the valve.

👩🏽‍🍳 Troubleshooting FAQs

Can I use dried tortellini instead of fresh or frozen?

Yes, just adjust the cooking time according to the package instructions. You might need to add a bit more broth as dried pasta absorbs more liquid.

How do I prevent the tortellini from overcooking?

Keep an eye on the cooking time and follow the package instructions closely. Set the Instant Pot back to “Sauté” mode for only as long as needed.

Can I add protein to this soup?

Absolutely! Chicken sausage, shredded rotisserie chicken, or even cannellini beans would be great options to make it heartier.

What if I don’t have an Instant Pot?

You can make this soup on the stovetop—just sauté the veggies in a pot, add the broth and seasonings, then simmer until the tortellini is tender.

🍴 How to serve tortellini soup

This soup goes well with a crusty bread, dinner roll, or Italian toast. A side salad like nicoise salad or fall kale salad will also go well with it. Garnish it with fresh herbs like fresh basil or thyme, a drizzle of olive oil, or even extra cheese. A dash of red pepper flakes or a squeeze of lemon juice right before serving can brighten up the flavors and add a bit of heat.

An image of instant pot tortellini soup in a bowl.

🍴Storage and reheating suggestions

Store leftovers with the tortellini separated from the broth and keep them in the fridge for 3-4 days. This keeps the pasta from getting too soggy when reheating. Reheat it on the stovetop over medium while warm.