Instant Pot Tortellini Soup
Servings: 2 servings
Calories: 152kcal
This Instant Pot tortellini soup is my weeknight lifesaver—packed with veggies and cheese tortellini, ready in 30 minutes, and totally comforting!
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Equipment
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
Instructions
- 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.
- Mix the tomato paste in the vegetable broth and pour in the pressure cooker.
- Stir in the dried Italian seasoning, salt and pepper.
- 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.
- Once the cooking time is complete, do a quick release by carefully turning the valve to "Venting."
- 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.
- Stir in the fresh spinach carefully until it wilts. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2652mg | Potassium: 601mg | Fiber: 4g | Sugar: 10g | Vitamin A: 9267IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 2mg
