Imagine a steaming bowl of creamy, hearty soup that comes together in just 25 minutes, packed with cheesy tortellini, vibrant spinach, and a rich tomato broth that'll warm you from the inside out. This Instant Pot Tomato Tortellini Soup is not just a meal - it's a quick culinary escape that transforms ordinary weeknight dinners into something extraordinary, proving that gourmet comfort food is just a pressure cook away!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 package tortellini
- 2 cups spinach, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, and measuring out the remaining ingredients.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of olive oil to the bottom of the pot.
- Sauté the chopped onions for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in the diced tomatoes and vegetable broth, stirring to combine all ingredients.
- Sprinkle Italian seasoning, salt, and pepper into the liquid, mixing thoroughly.
- Add the tortellini to the pot, ensuring they are mostly submerged in the liquid.
- Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook mode for 3 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Open the lid and stir in the chopped spinach, allowing it to wilt for 1-2 minutes.
- Taste and adjust seasoning if needed. Serve hot, optionally garnished with grated Parmesan cheese.
Tips
- For maximum flavor, use fresh garlic and sauté it carefully to prevent burning - those 30 seconds are crucial!
- Choose a high-quality tortellini - cheese or spinach-filled varieties work best in this recipe.
- If you prefer a thicker soup, you can add a splash of heavy cream or blend a portion of the soup before adding tortellini.
- Don't overcook the tortellini - the 3-minute pressure cook time ensures they remain perfectly tender.
- Fresh spinach is key - add it at the very end to maintain its bright color and nutrients.
- For extra richness, top with freshly grated Parmesan cheese and a drizzle of good olive oil.
- This soup freezes well for up to 2 months, making it perfect for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
