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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.
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.
Here is everything you need for this Instant Pot tortellini soup, including substations and 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.
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.
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.
Stir in the cream and parmesan cheese, then season to taste adding in more salt and pepper as needed.
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.
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.
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!
PrintCreamy 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.
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(2 comments) leave a comment
Wife and I like this recipe. One comment. While the ingredient list calls for potato at no point in the instructions is there a place to put it in. I sauté them with the carrots and onions.
★★★★★
Thanks, Mark! Just updated.