Instant Pot Creamy Tortellini Soup (Print View)

Rich Italian-style comfort soup with cheese tortellini and vegetables in a savory creamy broth

# 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

# Step-by-Step Directions:

01 - Set the Instant Pot to Sauté mode and add olive oil. Once hot, add diced onion, sliced carrots, and sliced celery. Sauté for 3-4 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Pour in vegetable broth, then add dried Italian herbs, salt, black pepper, and red pepper flakes. Stir well to combine, scraping up any browned bits from the bottom of the pot.
04 - Add the refrigerated cheese tortellini to the pot. Secure the lid and set the steam valve to Sealing position. Cook on Manual or Pressure Cook mode for 2 minutes at high pressure.
05 - Perform a quick pressure release carefully by moving the valve to Venting. Once all pressure has released, open the lid.
06 - Stir in heavy cream, chopped spinach, and grated Parmesan cheese until well combined and spinach begins to wilt.
07 - Let the soup rest on Keep Warm mode for 2-3 minutes to allow flavors to meld and spinach to fully wilt. Taste and adjust salt, pepper, or red pepper flakes as desired. Serve hot while creamy and thick.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when takeout seems easier
  • The creamy broth feels restaurant fancy but uses pantry staples you probably already have
  • Leftovers actually taste better the next day, if you somehow manage to save any
02 -
  • The tortellini will continue absorbing liquid as it sits, so the soup thickens over time
  • Quick release prevents overcooking the pasta, which turns mushy with natural release
  • Adding the cream at the end prevents it from separating under high pressure
03 -
  • Refrigerated tortellini consistently outperforms frozen or dried varieties in texture and flavor absorption
  • Grating your own Parmesan makes a noticeable difference in how smoothly it incorporates

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