Instant Pot Creamy Tortellini Soup (Print version)

Rich, comforting soup with cheese tortellini and vegetables in a creamy broth, ready in 30 minutes.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach, roughly chopped

→ Broth & Seasoning

07 - 4 cups vegetable broth or chicken broth
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon red pepper flakes optional

→ Pasta & Dairy

12 - 20 oz refrigerated cheese tortellini
13 - 1 cup heavy cream
14 - 1/2 cup grated Parmesan cheese

# Method:

01 - Set the Instant Pot to Sauté mode. Add olive oil. When hot, add onion, carrots, and celery. Sauté for 3–4 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Pour in the vegetable broth, Italian herbs, salt, pepper, and red pepper flakes. Stir to combine, scraping up any browned bits.
04 - Add the tortellini. Secure the lid and set the valve to Sealing. Cook on Manual or Pressure Cook for 2 minutes.
05 - Quick release the pressure carefully. Open the lid, stir in heavy cream, spinach, and Parmesan cheese.
06 - Let the soup sit on Keep Warm mode for 2–3 minutes until the spinach wilts and the soup is creamy. Taste and adjust seasoning if needed. Serve hot.

# Expert advice:

01 -
  • Everything happens in one pot, meaning minimal cleanup and maximum flavor development
  • The pressure cooker infuses the broth with depth that usually takes hours of simmering
  • Its ready in 30 minutes but tastes like you spent all day tending to it
02 -
  • The tortellini continues cooking after pressure release, so the 2 minute cook time is intentional to prevent mushy pasta
  • Quick release is crucial here to stop the cooking process immediately
  • Adding cream and spinach after pressure release prevents the dairy from separating and keeps greens vibrant
03 -
  • Use refrigerated tortellini instead of frozen for the best texture
  • Grate your own Parmesan instead of using pre-grated for superior melting and flavor
  • Let the soup rest for those final 2 to 3 minutes without stirring to allow flavors to fully marry

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