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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: dinner, lunch, meatless
Cuisine: Mediterranean
Diet: Halal
Servings: 5 servings
Calories: 445kcal
- 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
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.
- 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.
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