When you’re craving soup but don’t want to spend hours simmering away on the stovetop, make this Instant Pot Spinach Tortellini Soup. It only takes 4 minutes of cooking time in your pressure cooker!
Warm, comforting, and delicious Instant Pot tortellini soup is made with veggies, chicken tortellini, fresh baby spinach, and heavy cream for a twist on the traditional tomato-based sausage and tortellini soup! We love this one because it can be made in less than 30 minutes!
This creamy white tortellini soup is an easy weeknight meal the whole family loves. Plus it is so quick and easy to make in your pressure cooker.
The weather is getting chilly here and fall is settling in – so I was looking for the perfect soup for a cold day. This easy-to-prepare Instant Pot Soup recipe is healthy, hearty, and satisfying.
This soup is a delicious, wholesome dinner that is perfect for the cold winter months. It’s quick and easy to make, too – which is always a huge plus in my book!
easy tortellini soup
Here are some commonly asked questions
Can I add ground sausage or pulled chicken to this soup?
You bet! If you would like to add more protein to this soup, that will work just fine. Just be sure to brown the sausage well or use leftover cooked chicken before adding it to this soup.
What is the best way to store leftover tortellini soup?
For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.
What can I substitute for the heavy cream?
If you don’t want to use heavy cream or don’t have any on hand, you can sub in evaporated milk or half and half in this recipe. I don’t recommend using regular milk as it tends to curdle when added to hot recipes like soup.
I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.
spinach and tortellini soup
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Can this be made with fresh, refrigerated tortellini?
I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.
rustic tortellini soup
Can this be made with dry tortellini instead of frozen?
Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.
Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)
Can this recipe be doubled?
Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle the doubling of this recipe, so I don’t recommend it.
Italian tortellini soup
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
What to serve with Spinach Tortellini Soup
While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.
- one hour dinner rolls
- cucumber sandwich
- beer bread dinner rolls
- chef salad
- garlic parmesan pull apart biscuits
- chicken and spinach grilled goat cheese sandwich
- cheesy spinach crescents
instant pot tortellini soup
Ingredients for Instant Pot Spinach Tortellini Soup
- vegetable oil
- celery stalks – chopped
- carrots peeled and chopped
- yellow onion – diced
- garlic – minced
- frozen Tortellini – cheese, chicken, sausage or veggie
- broth – chicken or vegetable
- water
- Kosher salt
- cracked pepper
- fresh baby spinach
- heavy cream (or evaporated milk)
What is the difference between a pressure cooker and an instant pot?
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
tortellini soup instant pot
How to make Instant Pot Spinach Tortellini Soup
- Turn the Instant Pot to the saute setting and heat the oil for 1-2 minutes.
- Add in the celery, carrots, and onions and cook for 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Then add the tortellini, broth, water, salt, and pepper.
- Cover, set the valve to sealing and cook on manual high pressure for 4 minutes.
- When the cooking time has finished, do a quick release of the pressure by switching the valve to the venting position.
- Add the spinach and the cream and stir– the spinach should wilt almost immediately.
- Serve, garnished with grated parmesan cheese, if desired.
- Store in an airtight container in the fridge for up to 4 days.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
creamy tortellini soup instant pot
Products I love when making Creamy Spinach Tortellini Soup…
This Instant Pot soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.
- Instant Pot
- chicken broth
- minced garlic
- minced onions
- salt
- pepper
- evaporated milk
- grated parmesan cheese
- ladle
- wooden spoons
If you love this easy pressure cooker soup recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Spinach Tortellini Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Instant Pot Spinach Tortellini Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 medium celery stalks chopped
- 2 large carrots peeled and chopped
- 1 small yellow onion diced
- 3 garlic cloves minced
- 4 cups frozen Tortellini cheese, chicken, sausage or veggie
- 3 cups broth chicken or vegetable
- 1 cup water
- ¼ teaspoon Kosher salt
- ¼ teaspoon cracked pepper
- 1 cup fresh baby spinach
- 1 cup heavy cream
Instructions
- Turn the Instant Pot to the saute setting and heat the oil for 1-2 minutes.
- Add in the celery, carrots, and onions and cook for 5-7 minutes.
- Add the garlic and cook for an additional minute.
- Add the tortellini, broth, water, salt, and pepper.
- Cover, set the valve to sealing and cook on manual high pressure for 4 minutes.
- When the cooking time has finished, do a quick release of the pressure by switching the valve to the venting position.
- Add the spinach and the cream and stir– the spinach should wilt almost immediately.
- Serve, garnished with grated parmesan cheese, if desired.
- Store in an airtight container in the fridge for up to 4 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Giftbasketworldwide says
Excellent!! Will try it for sure.