Instant Pot Creamy Tortellini Soup

This hearty and creamy tortellini soup is perfect for a cold winter day! It’s easy to make (over the stovetop or in the Instant Pot) and requires very simple ingredients.

This creamy tortellini soup is packed with cheesy tortellini and fresh spinach leaves. It’s one of my favorite soups; it’s so hearty, super creamy, comforting, and tasty. I also love that it can be made in under half an hour from start to finish.

If you still haven’t tried this soup, then please make it ASAP! I’m sure that you will love it! Also, check out my super creamy and comforting alfredo chicken tortellini soup, creamy chicken gnocchi soup, and my Instant Pot cauliflower soup, it’s SO good! All of these soups can be made in the Instant Pot 😁

I have made this soup 2 times. It is simply delicious!!! My family loved it! One of the bests I have eaten!

Karina C

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The Ingredients

• Yellow onion, garlic, carrot, and oil.
• A can of diced tomatoes.
• Vegetable stock – I ALWAYS make my own homemade vegetable stock, it’s much healthier than store-bought, I use my Instant Pot to make it, and it’s so cheap as most of the ingredients are just kitchen scraps!
• Dried oregano, basil, thyme, salt, and ground black pepper.
• Tortellini – for this recipe I used FRESH tortellini. If you would like to use dried tortellini, that’s fine but the cooking method will be different (more details below).
• Cream – Use whipping/heavy/double cream. I used soy cream, but you can use any kind of cream that you like (or even canned coconut milk for a dairy-free option).
• Baby spinach leaves – use fresh spinach or kale.

How to Make Tortellini Soup Over the Stovetop

• Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
• Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.
• Remove the lid, and add the fresh tortellini and cook for 3 minutes.
• Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, serve warm with a sprinkle of parmesan cheese if desired.

How to Make Tortellini Soup in the Instant Pot

• Select the SAUTE setting on the pressure cooker, and heat the oil. This is the Instant Pot that I currently use and recommend.
• Add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon or spatula.
• Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
• The Instant Pot will take around 10 minutes to come to pressure and start cooking.
• When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
• Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
• Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve with a sprinkle of parmesan cheese if desired.

Top Tips

• You can add Italian sausage if you like. Just crumble it and saute it lightly after you cook the onion and garlic. You can also use ground turkey meat or any other ground meat.
• You can add other vegetables like celery, pumpkin, sweet potato, and zucchini.
• Any tortellini flavor is fine, I used 3 cheese for this recipe.

Can I Use Dried Tortellini?

That works fine, but you will have to add it before pressure cooking if you are using a pressure cooker, or after adding the stock if you are cooking over the stovetop.

Recipe Video

I created a video to show you how I made this creamy tortellini soup, so make sure to check it out!

This soup is so delicious that you will feel good about serving it to your family. Maybe everyone will ask for seconds, too, so it’s a good idea to double the ingredients!

And since it’s the soup season, I’ve been making this Instant Pot noodle chicken soup non-stop! Follow this link for the recipe. And this Olive Garden chicken gnocchi soup is AMAZING! But be warned, it is quite addictive 😉

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.99 from 100 votes

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Creamy Tortellini Soup Recipe

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Author: Diana

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This hearty and creamy tortellini soup is perfect to be served on a cold winter day! It's so easy to make (over the stovetop or in the Instant Pot), and requires very simple ingredients.

6 servings

This hearty and creamy tortellini soup is perfect to be served on a cold winter day! It's so easy to make (over the stovetop or in the Instant Pot), and requires very simple ingredients.

Recipe Video

Equipment

• Instant Pot

Ingredients 

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• ▢ 1 tabelspoon (15 ml) vegetable oil
• ▢ 1 medium yellow onion diced
• ▢ 2 medium carrots diced
• ▢ 4 cloves garlic minced
• ▢ 1 (15-ounce) can (400 g) diced tomatoes crushed tomatoes in the UK
• ▢ 3 cups (720 ml) vegetable stock
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon dried thyme
• ▢ 1 teaspoon kosher salt or ½ teaspoon table salt
• ▢ ½ teaspoon ground black pepper
• ▢ 10 ounces (300 g) fresh tortellini I used cheese-filled tortellini
• ▢ ½ cup (120 ml) heavy cream or heavy whipping cream, double cream in the UK
• ▢ 2 cups baby spinach leaves

Instructions 

Over the stovetop:

• Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
• Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.
• Remove the lid, and add the fresh tortellini and cook for 3 minutes.
• Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, Serve warm with a sprinkle of parmesan cheese if desired.

Using the Instant Pot:

• Select the SAUTE setting on the pressure cooker, and add the oil.
• When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
• Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
• The Instant Pot will take around 10 minutes to come to pressure and start cooking.
• When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
• Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
• Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.

Notes:

• You can use dried tortellini, but you will need to add it before pressure cooking if using a pressure cooker. Or add after adding the stock if cooking over the stovetop.
• This soup can be made vegan if using plain vegan tortellini, soy cream, or canned coconut milk, and omit the parmesan/hard cheese.
• You can add Italian sausage if you like. Just crumble it and saute it lightly after you cook the onion and garlic. Or you can use ground turkey meat or any other ground meat.
• You can also add other vegetables like celery, pumpkin, sweet potato, zucchini.
• Any tortellini flavor is fine, I used 3 cheese for this recipe.
• This soup is vegetarian if you’re using vegetarian hard cheese instead of parmesan cheese as an optional topping.

Nutrition Information

Calories: 229kcal, Carbohydrates: 32g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 1177mg, Potassium: 364mg, Fiber: 4g, Sugar: 8g, Vitamin A: 4766IU, Vitamin C: 12mg, Calcium: 122mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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