This creamy tortellini soup is packed with cheesy tortellini and fresh spinach leaves. It’s one of my favorite soups; it’s so hearty, super creamy, comforting, and tasty. I also love that it can be made in under half an hour from start to finish. If you still haven’t tried this soup, then please make it ASAP! I’m sure that you will love it! Also, check out my super creamy and comforting alfredo chicken tortellini soup, creamy chicken gnocchi soup, and my Instant Pot cauliflower soup, it’s SO good! All of these soups can be made in the Instant Pot 😁
The Ingredients
Yellow onion, garlic, carrot, and oil. A can of diced tomatoes. Vegetable stock – I ALWAYS make my own homemade vegetable stock, it’s much healthier than store-bought, I use my Instant Pot to make it, and it’s so cheap as most of the ingredients are just kitchen scraps! Dried oregano, basil, thyme, salt, and ground black pepper. Tortellini – for this recipe I used FRESH tortellini. If you would like to use dried tortellini, that’s fine but the cooking method will be different (more details below). Cream – Use whipping/heavy/double cream. I used soy cream, but you can use any kind of cream that you like (or even canned coconut milk for a dairy-free option). Baby spinach leaves – use fresh spinach or kale.
How to Make Tortellini Soup Over the Stovetop
Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon. Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes. Remove the lid, and add the fresh tortellini and cook for 3 minutes. Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, serve warm with a sprinkle of parmesan cheese if desired.
How to Make Tortellini Soup in the Instant Pot
Select the SAUTE setting on the pressure cooker, and heat the oil. This is the Instant Pot that I currently use and recommend. Add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon or spatula. Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid. Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes. Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve with a sprinkle of parmesan cheese if desired.
Top Tips
You can add Italian sausage if you like. Just crumble it and saute it lightly after you cook the onion and garlic. You can also use ground turkey meat or any other ground meat. You can add other vegetables like celery, pumpkin, sweet potato, and zucchini. Any tortellini flavor is fine, I used 3 cheese for this recipe.
Can I Use Dried Tortellini?
That works fine, but you will have to add it before pressure cooking if you are using a pressure cooker, or after adding the stock if you are cooking over the stovetop. Karina C
Recipe Video
I created a video to show you how I made this creamy tortellini soup, so make sure to check it out! This soup is so delicious that you will feel good about serving it to your family. Maybe everyone will ask for seconds, too, so it’s a good idea to double the ingredients! And since it’s the soup season, I’ve been making this Instant Pot noodle chicken soup non-stop! Follow this link for the recipe. And this Olive Garden chicken gnocchi soup is AMAZING! But be warned, it is quite addictive 😉 © Little Sunny Kitchen
