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.
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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.
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.
Ingredients required
- 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.
Step by step process with photos
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.
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.
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.
use gluten-free tortellini (available in whole foods),
use gluten-free pasta
or use gluten-free gnocchi like cauliflower gnocchi.
I don’t recommend freezing the leftovers of this soup, as the dairy and pasta can tend to not freeze particularly well.
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.
More Soup Recipes –
If you’re into all the cozy vibes going on here, here are a few more ways to make it happen:
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Instant Pot Vegetable Tortellini Soup
Ingredients
Vegetables
- ½ cup – Carrots
- 1 cup – bell pepper I used red and yellow
- ¼ cup – Broccoli florets
- 1 cup – chopped spinach
- ¼ cup – celery
- ½ cup – onion
- 1 teaspoon – grated garlic
Spices and herbs
- 1 teaspoon – Italian seasoning
- ½ teaspoon – black pepper powder
- 1 teaspoon – 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 tablespoon – 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
Warm regards,
Dhwani.
This is one of the best soups I’ve ever made! And I’ve made hundreds of soup. Perfect amount of vegetables, good flavour. WOW WOW. Thank you for sharing this incredible soup recipe.
Arlene, Toronto, Canada
So glad to hear! Thank you.