Instant Pot Creamy Tortellini Soup (Printable)

Rich, creamy soup with cheese tortellini and vegetables made quickly in the Instant Pot.

# 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, for heat)

→ Pasta & Dairy

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

# How To Make:

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 Tips:

01 -
  • The broth becomes incredibly silky without needing to make a roux or stand over the stove stirring constantly
  • It freezes beautifully and actually tastes better the next day as the flavors meld together
  • My three year old who claims to hate soup asked for thirds the first time I made this
02 -
  • The tortellini will continue to absorb liquid as it sits, so the soup thickens up considerably in the fridge
  • Quick release is essential here because natural release would turn the pasta into mush
  • Heavy cream can separate if boiled too vigorously after being added
03 -
  • Buy the refrigerated tortellini from the deli section rather than dried for the best texture
  • Let the soup rest for at least 5 minutes before serving so the cream fully incorporates

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