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Instant Pot Tortellini Soup Recipe Guide Instant Pot Tortellini Soup Recipe Guide

Recipe

Instant Pot Tortellini Soup Recipe Guide

Written by: Emily Smith

Whipping up this Instant Pot Tortellini Soup is a breeze! It's a hearty blend of flavors, with a comforting mix of broth, tomatoes, herbs, tortellini, and spinach. A sprinkle of parmesan tops it off perfectly.

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Eager for a hearty, comfort meal that's both simple and delicious? We're whipping up a bowl of Instant Pot Tortellini Soup today! Picture this: tender tortellini swimming in a flavorful blend of broth, tomatoes, onions, and spices, topped off with a sprinkle of parmesan. My secret? It's all made easy via an Instant Pot. Quick, satisfying, and perfect for chillier days, this recipe is my go-to. Let's get cooking, shall we?

Ingredients for Instant Pot Tortellini Soup

  • Olive oil: Adds flavor and helps sauté the onion and garlic, providing a rich base for the soup.
  • Onion: Adds sweetness and depth of flavor to the soup, creating a savory foundation for the other ingredients.
  • Garlic: Enhances the overall taste of the soup with its aromatic and pungent flavor, adding a delicious kick.
  • Chicken or vegetable broth: Forms the flavorful base of the soup, infusing it with richness and depth of taste.
  • Diced tomatoes: Adds a burst of freshness and acidity to the soup, complementing the other ingredients beautifully.
  • Dried basil: Infuses the soup with a subtle herbal flavor, adding a hint of earthiness and complexity to the dish.
  • Dried oregano: Provides a warm and aromatic flavor to the soup, enhancing the overall taste with its herbaceous notes.
  • Refrigerated cheese tortellini: Adds a hearty and satisfying element to the soup, making it a filling and comforting meal.
  • Fresh spinach: Adds a pop of vibrant color and a boost of nutrients to the soup, balancing out the richness of the other ingredients.
  • Grated parmesan cheese: Sprinkled on top of the soup, it adds a salty and nutty flavor, enhancing the overall taste experience.

Essential Tools for Making This Soup Recipe

  • Instant Pot: Essential for pressure cooking the soup quickly, infusing flavors, and tenderizing the tortellini perfectly.
  • Sauté pan: Used to sauté the onion and garlic at the beginning, adding depth of flavor to the soup.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 9 oz refrigerated cheese tortellini
  • 2 cups fresh spinach
  • Grated Parmesan cheese, for serving

Instructions:

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, sauté until softened.
  2. Pour in the broth, diced tomatoes, basil, oregano, salt, and pepper. Stir to combine.
  3. Add the tortellini to the pot and close the lid. Set to manual high pressure for 2 minutes.
  4. Once done, quick release the pressure and carefully open the lid. Stir in the fresh spinach until wilted.
  5. Serve the soup hot, topped with grated Parmesan cheese.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 40 g | Protein: 12 g | Total Fat: 12 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 5 g | Calcium: 200 mg | Potassium: 400 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 20 mg

Tips for Making Tortellini Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed but do not add the tortellini or spinach.
  • Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
  • When ready to serve, reheat the soup on the stove, add the tortellini, and cook until tender. Stir in the spinach until wilted.

Freezing Instructions

  • Prepare the soup without adding the tortellini or spinach.
  • Allow the soup to cool completely before transferring it to a freezer-safe container or bag.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator, then reheat on the stove. Add the tortellini and spinach, cooking until heated through.

Adding a splash of balsamic vinegar to this soup just before serving can enhance the flavors and give it a subtle tangy kick.

Common Questions About This Instant Pot Soup Recipe

FAQ:
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini in this recipe. Adjust the cooking time accordingly.
Can I substitute the spinach with kale?
Absolutely, feel free to substitute spinach with kale or any other leafy greens you prefer.
How can I make this soup vegetarian?
To make this soup vegetarian, simply use vegetable broth instead of chicken broth.
Can I add other vegetables to this soup?
Certainly! You can add carrots, zucchini, or bell peppers for extra flavor and nutrition.
Can I freeze this soup for later?
Yes, you can freeze this soup for later. Just make sure to cool it completely before transferring it to a freezer-safe container.

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