Instant Pot Tortellini Soup
A quick delicious and filling soup of tortellini cooked in a creamy tomato soup. A one pot meatless diner ready in less than 30 minutes.
Servings: 5 servings
Calories: 445kcal
Equipment
- Instant pot
Ingredients
- 2 Tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves crushed
- 1 lb tomatoes 1 ½ cups grated
- ½ teaspoon salt
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ¼ teaspoon black pepper ground
- 2 ¼ cup chicken stock or water
- 1 cup tomato sauce
- ¼ cup heavy cream
- 1 cup baby spinach
- 1 pound fresh cheese tortellini
Instructions
- Set the instant pot to sauté option, add oil and sauté onions until translucent, about 3 minutes.
- Add garlic and cook for another 30 seconds then add spices and grated tomatoes.
- Pour in stock then cancel the sauté option.
- Set the instant pot for pressure cook on high for ZERO minutes and seal.
- When the instant pot is done do a manual release of pressure.
- Mix in the tomato sauce, tortellini and spinach.
- Cancel the pressure cook option and set it again to sauté.
- When the mixture boils stir in cream, adjust taste and serve.
Notes
- Time saving tips:
- You can use store bought marinara sauce and pour it with the stock in the instant pot and proceed with the recipe from there.
- You can also use store bought crushed tomatoes instead of grating your own.
- Storage
- Store leftover instant pot tortellini soup in an airtight container and refrigerate for up to 4 days.
- Reheat tortellini soup in microwave or stovetop until thoroughly heated
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 445kcal | Carbohydrates: 55g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 1101mg | Potassium: 567mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1984IU | Vitamin C: 20mg | Calcium: 218mg | Iron: 3mg