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I've stumbled upon a game-changer for busy weeknights: instant pot tortellini soup. This hearty, comforting dish comes together in minutes, making it perfect for those evenings when you're craving something warm and satisfying but short on time. Packed with tender cheese tortellini, vibrant spinach, and zesty tomatoes, every spoonful bursts with flavor. Best part? Cleanup's a breeze since everything cooks in one pot. Trust me, this recipe will become your new go-to for quick, delicious meals that taste like they've simmered all day.
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.
Instant Pot Tortellini Soup Recipe Guide
This Instant Pot Tortellini Soup is a quick and easy meal, perfect for a cozy dinner. It combines cheese tortellini, fresh spinach, and a flavorful broth for a delicious and comforting soup.
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Equipment
- Instant Pot
- Spoon
- Knife
- Cutting board
Ingredients:
Main 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
Read more: Instant Pot Chicken Soup Recipe Guide
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, sauté until softened.
- Pour in the broth, diced tomatoes, basil, oregano, salt, and pepper. Stir to combine.
- Add the tortellini to the pot and close the lid. Set to manual high pressure for 2 minutes.
- Once done, quick release the pressure and carefully open the lid. Stir in the fresh spinach until wilted.
- Serve the soup hot, topped with grated Parmesan cheese.
Notes:
This recipe is perfect for a quick and comforting meal. Feel free to add more vegetables or use different types of tortellini to suit your taste.
Nutrition value:
Calories: 320kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Vegetable Soup Recipe Guide
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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