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+ servings
instant pot vegetarian creamy tortellini soup with half and half cream tortellini soup with carrots and celery and parsley

Instant Pot Tortellini Soup

Kelly Jensen
Instant Pot Tortellini Soup with vegetables is a hearty, comforting, vegetarian recipe that everyone at the table will love! This simple soup is ready in about 30 minutes total time, and has loads of fresh vegetables and herbs in a bright and fresh broth.
5 from 2 votes
Prep Time 5 minutes
Cook Time 1 minute
10 minutes
Total Time 16 minutes
Course Dinner, Lunch, Soup
Cuisine Italian
Servings 6
Calories 210 kcal

Ingredients
  

  • 1 tablespoon olive oil extra virgin
  • 4 cloves garlic minced
  • 1 sweet onion finely chopped
  • 3 large carrots chopped
  • 4 celery stalks chopped
  • 8 cups Vegetable Stock
  • 1 teaspoon thyme
  • 1 teaspoon Black Pepper
  • 1 12 ounce package dried tortellini
  • 1 cup frozen peas
  • 4 cups fresh spinach or 1/2 cup frozen spinach
  • 1 cup fresh parsley
  • 1/2 cup half and half or heavy cream

Instructions
 

  • In your Instant Pot, set the setting to Sauté model and add the olive oil. Add the onions and garlic and sauté for 5 or 6 minutes until the veggies begin to soften.  Then add the carrots, celery, vegetable stock, thyme, black pepper and tortellini to the pot. Seal the lid, and set to Pressure Cook or Manual Mode for 1 Minute.
  • After the minute is up, allow the Instant Pot to naturally release for 10 minutes. Then carefully, manually release the remainder of the steam.
  • Remove the lid, and add the half & half, spinach, peas, fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.

Nutrition

Calories: 210kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 61mgPotassium: 398mgFiber: 4gSugar: 5gVitamin A: 8100IUVitamin C: 33mgCalcium: 83mgIron: 2mg
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