Instant Pot Tortellini Soup

By Alexandra Caspero on January 11, 2023
Instant Pot Soup made with white beans, tortellini, kale and potatoes.
Serves 4

Creamy tortellini soup made in the Instant Pot! This simple instant pot tortellini soup is ready in just 30 minutes and perfect for busy weeknights. Vegetarian and easily vegan.

Coming with another simple weeknight dinner recipe for you– that’s my theme as of late. As a busy mom, my dinner requirements mean that it needs to be ready in less than 30 minutes, kid-ish friendly and minimal cleanup. Thankfully, this Instant Pot tortellini soup fits the bill for each.

I’m a huge fan of using my Instant Pot for dinner — especially on busy weeknights. There is something so comforting about putting everything into one pot and being done. This tortellini soup is incredibly easy– cook the soup in the Instant Pot, then release the pressure and add the tortellini and the greens.

vegetarian soup with tortellini and kale

Ingredients and Substitutions

Here is everything you need for this Instant Pot tortellini soup, including substations and variations.

  • Garlic and Onions – I almost always use yellow or white onions in my recipes and either will work in this one.
  • Yukon Gold Potato – I’m partial to yukon golds as they are creamier than russets and blend into this soup nicely. I highly recommend either a gold or even a red creamer potato. I peeled mine, but you can leave the skin on if you’d like.
  • Carrot and Parsnip – I wanted this tortellini soup to be vegetable heavy, without taking away from the tortellini. The carrot and parsnip provide a subtile sweetness to the soup. All carrots can be used instead of carrot and parsnip.
  • Dry seasonings – Paprika gives a nice smoky flavor similar to meat, ground sage and fennel add a layer of sausage-like seasoning and Italian seasoning gives overall flavor to the soup. Red pepper flakes are included for subtle heath, but can be omitted if desired.
  • Crushed Tomatoes – I prefer crushed tomatoes as they break down nicely when cooking in the Instant Pot compared to diced or chopped tomatoes. Tomato sauce also works and can sub diced tomatoes for a chunkier texture.
  • Tortellini – Any packaged fresh tortellini will work here; dry tortellini is not the same and won’t work in this soup recipe. Frozen tortellini will work. For a vegan version, I like the cheese tortellini from Kite Hill.
  • Canned white beans – Navy beans or cannellini beans are my go-to choice here, but garbanzo beans will also work.
  • Kale – I’m partial to kale in soup because I almost always have it in my fridge, but any leafy green, like spinach, would work.
  • Cream and parmesan cheese – This tortellini soup can either be vegetarian or vegan depending on preference. For a dairy-free version, cashew cream and vegan parmesan cheese can be used. For a vegetarian version, half and half or heavy cream can be used. If using heavy cream, then I recommend starting with only 1/4 cup and adding more from there depending on taste.

Variations

The beauty of this soup is that it is incredibly customizable depending on preference. Sliced vegan Italian sausage (Field Roast is my go-to option in soups, like my sausage and potato stew) can be added when you sauté the vegetables and a variety of veggies can be used instead, like celery or bell peppers, can be used.

overhead image of tortellini soup with napkin

Instant Pot Directions

  1. Sauté the vegetables

    Hit the sauté button on your pressure cooker and cook the vegetables until softened. Press the cancel button, then add in the garlic and dried seasonings along with the crushed tomatoes, beans and vegetable broth.

  2. Bring to pressure

    Place the cover on the Instant Pot and bring to pressure for 4 minutes, then turn to the venting position and natural pressure release for 5 minutes, then quick pressure release. Remove the lid then add the tortellini and kale. Cook until tender.

  3. Remove from heat

    Stir in the cream and parmesan cheese, then season to taste adding in more salt and pepper as needed.

How to Make on the Stovetop

To make this creamy tortellini soup on the stove-top, saute the vegetables as directed in the directions below until softened, about 5 minutes. Stir in the dried herbs and spices along with the garlic and cook for 2 minutes, or until just fragrant.

Add in the vegetable broth, beans and crushed tomatoes and bring to a boil. Reduce heat to low and simmer over low heat for 15 minutes.

Add in the tortellini and kale and cook for 3-4 minutes, until tortellini is tender. Turn off heat and stir in the cream and parmesan cheese.

How to Make in a Slow Cooker

As with most of my slow cooker soup recipes, I highly recommend sautéing the vegetables first before adding to the base of your crock pot. If you are using your Instant Pot as a slow cooker, then you can do it all in a single pot using the sauté function.

Add in all of the ingredients, except for the tortellini, cream and cheese and cook over low heat for 6 hours, or high heat for 4 hours. 30 minutes before serving, add in the tortellini. Just before serving, stir in the cream and parmesan cheese.

More Tortellini Soup Recipes

More Instant Pot Soup Recipes

I know you are going to love this one-pot meal as much as we do! My kids both go nuts for tortellini (who doesn’t!?) and it’s a fun change up from our typical pasta soups or bean soups.

If you try this recipe, make sure to come back to give it a rating and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!

Print
Close up of shot of tortellini in tomato broth

Instant Pot Tortellini Soup

  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy, pasta
  • Method: Instant Pot
  • Cuisine: American, Italian Inspired
  • Diet: Vegan

Description

Creamy tortellini soup made in the Instant Pot! This simple instant pot tortellini soup is ready in just 30 minutes and perfect for busy weeknights. Vegetarian and easily vegan.


  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy, pasta
  • Method: Instant Pot
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
  • Author: Alexandra Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: dinner, soup, healthy, pasta
  • Method: Instant Pot
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 diced white or yellow onion
  • 1 yukon gold potato, chopped (peeled optional)
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced (or another carrot)
  • 4 garlic cloves, minced
  • 1/8 teaspoon smoked paprika
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon ground sage
  • 1/8 teaspoon fennel seeds, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 (15 ounce) can crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 10 ounces fresh tortellini
  • 1 (15 ounce) can white beans, drained and rinsed
  • 2 cups finely chopped kale (or spinach)
  • 1/2 cup half and half, cashew cream or canned coconut cream
  • 1/4 cup parmesan cheese, regular or dairy-free

Instructions

  1. Turn the Instant Pot to “saute.” Add the olive oil, onion, carrot, parsnip and cook, stirring often, until lightly golden browned and starting to soften, about 3-5 minutes. Turn off by hitting “cancel” and add the minced garlic, dried spices (paprika, Italian seasoning, fennel, sage, red pepper flakes and salt), crushed tomatoes and vegetable broth.
  2. Cover, turning the vent to sealing and bring to pressure for 4 minutes. Let naturally release for 5 minutes, then manually release until pressure has come down. Remove the lid, then hit “saute” again and bring the tomato-broth mixture to a boil. Add the tortellini, white beans and kale and cook until tortellini has softened, about 5 minutes.
  3. Hit “cancel” and stir in the cream off heat. Season to taste, adding freshly ground black pepper if desired. I sometimes add a splash of lemon juice to brighten the flavors! Stir in the parm cheese and serve immediately.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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