Go Back
+ servings
bowl with tortellini soup
Print

Creamy Vegetarian Toretellini Soup (Instant Pot Tortellini Soup) Recipe

InstantPot Tortellini soup is a quick version of classic creamy vegetarian tortellini soup
Course Soup
Cuisine Italian-Inspired
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 367kcal
Author Shinta

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • 4 cloves Garlic finely chopped or minced
  • cup Celery diced
  • 2 Carrots diced
  • 2 Onions diced
  • Diced tomatoes
  • 1 teaspoon Salt enough to season
  • 1 teaspoon Pepper
  • 1.5 tablespoons Dried herbs Use a mix of dried basil, thyme, rosemary and oregano
  • 10 ounces Fresh Tortellini (I have used spinach and ricotta) see notes for details
  • 3 cups Vegetable stock (or bouillon)
  • cup Sweet Corn fresh or canned
  • ¼ cup Heavy cream (or single cream)

To Garnish

  • 1 tablespoon Parmesan grated
  • 3-4 Basil Leaves roughly chopped

Instructions

  • Start by hitting 'Saute' on the Instant Pot. Once hot, add the olive oil and finely chopped garlic.
  • Saute the garlic for a minute and then add the chopped celery, carrots, onions.
  • Saute the onion, celery, carrots for 3 minutes until aromatic.
  • Add the dried herb seasoning, salt, and pepper, followed by the diced tomatoes and the vegetable broth.
  • Give it all a good mix.
  • Close the lid of the Instant Pot and pressure cook for 5 minutes. Once 5 minutes are done, quick-release the pressure (manual release) and open the lid.
  • Add sweet corn kernels and heavy cream.
  • Add the tortellini to the Instant Pot. Set the Instant Pot to the 'Saute' function and simmer for 4-5 minutes, keeping the Instant Pot covered with a lid (any regular pot lid will do).
  • Once the tortellini is cooked through, your Instant Pot tortellini soup is ready. Add chopped fresh basil for more flavor and sprinkle parmesan over the tortellini soup before serving.

Video

Notes

  • Dried tortellini - If using dried instead of fresh tortellini, add it before pressure cooking.
  • Add sausage - For a non-vegetarian version, crumble some Italian sausage (or any sausage you like). Saute along with the celery, onion, and carrots. 
  • Add more veggies - Additional veggies you can add are pumpkin, zucchini, sweet potato, etc.

Nutrition

Calories: 367kcal | Carbohydrates: 47g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1651mg | Potassium: 275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5780IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 4mg