We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

instant pot tortellini soup
instant pot tortellini soup

instant pot tortellini soup
With a sense of excitement and determination, Sarah gathered her ingredients and got to work, her Instant Pot soon bubbling away with the promise of a comforting and hearty meal. She knew that by combining tender tortellini with flavorful…
instant pot tortellini soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1440
    ml
     chicken or vegetable broth
  • 1
    item
     can (14.5 oz) diced tomatoes, undrained
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     package (9 oz) refrigerated tortellini
  • 1
    item
     fresh spinach leaves
  • 1
    item
     grated parmesan cheese, for serving
  • 1
    item
     chopped fresh parsley, for garnish
instant pot tortellini soup
Instructions:
  1. Set the Instant Pot to sauté mode. Heat the olive oil, then add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
  2. Press cancel to turn off the sauté mode. Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, salt, and pepper to the Instant Pot. Stir to combine.
  3. Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 5 minutes.
  4. Once the cooking cycle is complete, do a quick release of the pressure according to the manufacturer’s instructions.
  5. Open the lid of the Instant Pot and stir in the refrigerated tortellini. Close the lid again and let the residual heat of the soup cook the tortellini for about 5 minutes, or until tender.
  6. Stir in fresh spinach leaves until wilted.
  7. Serve the Instant Pot Tortellini Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
  8. Serve the soup with crusty bread or garlic bread for dipping.
  9. Pair the soup with a simple side salad dressed with balsamic vinaigrette for a refreshing contrast.
  10. For a heartier meal, add cooked Italian sausage or shredded rotisserie chicken to the soup.
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1440
    ml
     chicken or vegetable broth
  • 1
    item
     can (14.5 oz) diced tomatoes, undrained
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     package (9 oz) refrigerated tortellini
  • 1
    item
     fresh spinach leaves
  • 1
    item
     grated parmesan cheese, for serving
  • 1
    item
     chopped fresh parsley, for garnish
1
Servings
0

Set the Instant Pot to sauté mode. Heat the olive oil, then add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.

Press cancel to turn off the sauté mode. Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, salt, and pepper to the Instant Pot. Stir to combine.

Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 5 minutes.

Once the cooking cycle is complete, do a quick release of the pressure according to the manufacturer’s instructions.

Open the lid of the Instant Pot and stir in the refrigerated tortellini. Close the lid again and let the residual heat of the soup cook the tortellini for about 5 minutes, or until tender.

Stir in fresh spinach leaves until wilted.

Serve the Instant Pot Tortellini Soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Serve the soup with crusty bread or garlic bread for dipping.

Pair the soup with a simple side salad dressed with balsamic vinaigrette for a refreshing contrast.

For a heartier meal, add cooked Italian sausage or shredded rotisserie chicken to the soup.

Contact About
Privacy Policy Terms of Service Sitemap