Description
A quick and creamy tortellini soup made in the Instant Pot for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 oz cheese tortellini
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated parmesan cheese
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onion and garlic, sauté for 2 minutes.
- Pour in vegetable broth, diced tomatoes, basil, oregano, salt, and pepper.
- Close the lid, set to high pressure for 5 minutes, then quick release.
- Stir in tortellini, heavy cream, and spinach.
- Select sauté mode again and cook for 3 minutes until tortellini is tender.
- Serve with parmesan cheese on top.
Notes
- Use fresh tortellini for best texture.
- Add red pepper flakes for a spicy kick.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg