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September 23, 2020

Instant Pot Tortellini Soup {Vegan Recipe Included}

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A Lily Love Affair shares a delicious Instant Pot Tortellini Soup recipe topped with parmesan cheese

This Instant Pot Tortellini Soup receives universal raves – and for good reason – it’s hearty, flavorful (it’s got a good kick!), versatile and incredibly easy to whip up! Try it today and let us know what you think! 

 

We’re such a fan of this Instant Pot tortellini soup recipe! 

It’s been our goal to create delicious soup recipes for you that are as versatile as your family is!  If yours is anything like mine, each person loves a little something different.  Some of us are plant based or vegan, others are not. 

What I love about this Instant Pot Tortellini Soup is you can change the ingredients out quickly and easily. Simply drop most of your ingredients in your Instant Pot, pressure cook and you’re good to go! 

Not to mention, you can choose from so many different dried tortellini options.  Some of my favorites include cheese tortellini, sausage tortellini, spinach tortellini, tomato tortellini and so much more! 

It’s the perfect comfort food for these cooler temperatures!  In less than 10-15 minutes, you’ve got a delicious one pot meal on the table for the whole family!  

For all of my Vegan friends, you can easily make this creamy tortellini soup recipe a vegan friendly one, as well.  Simply replace the dairy products with vegan substitutes and remove the half-and-half.  We have tried it both ways and it’s still so delicious. 

Our family personally loves the Kite Hill spinach ravioli or Kite Hill cheese tortellini.  You can typically find both at Whole Foods and many Target locations.  We also love it paired with vegan hot Italian sausage from Beyond Meat.  

Now, let’s get to the good stuff – the details on how to make this crowd pleasing, low carb Instant Pot Tortellini Soup!  

Also, if you’re looking for a few other popular Instant Pot recipes to try this week, here are a few of my favorites: 

 

 

______ OUR FAVORITE INSTANT POT ACCESSORIES ______

 

 

TIPS FOR MAKING INSTANT POT TORTELLINI SOUP:

If you have been following the blog for any time, you know we really love pressure cooker recipes that are versatile.  This Instant Pot tomato tortellini soup recipe is absolutely one of those! 

And, it’s one of our families all-time favorite comfort foods.  Who can resist ingredients like fresh basil, fresh tortellini pasta, Italian sausage and more?

What’s great about this Instant Pot Tortellini Soup is you can change it up so many different ways to accommodate the needs and wants of your family.  For examples, this tortellini soup is also great with the addition of a little bit of celery and carrots.

Similarly, you’re welcome to add meat like an Italia sausage.  If you want to add a bit more spice, I would recommend adding hot Italian sausage. 

If you don’t have or like Italian sausage, you can also use ground beef.  Prefer chicken sausage?  Go for it!  Only have linked sausage?  Add that instead!  It truly is a soup you can make your own and still have it be incredibly delicious!

Last, if you’re not a fan of Kale, you can also choose to replace with frozen or fresh baby spinach.  See, so versatile!

For this recipe I also used fresh dried tortellini, but you could also choose to use a tortellini with meat, mushrooms, or tortellini spinach, etc.  The sky is the limit and a popular recipe for a reason!  

 

A Lily Love Affair shares a delicious Instant Pot Tortellini Soup recipe topped with parmesan cheese

A Lily Love Affair shares a delicious Instant Pot Tortellini Soup recipe topped with parmesan cheese

 

INGREDIENTS FOR INSTANT POT CREAMY TORTELLINI SOUP:

  • 1 medium yellow onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 celery stalk, finally chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 4 cups chicken stock (I use 2 cups low sodium and 2 cups regular broth and it still tastes delicious! You can also replace with vegetable broth or water, if needed)
  • 1 can fire roasted tomatoes (you can also use canned or fresh diced tomatoes or crushed tomatoes)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons tomato paste (you can also use tomato sauce, if needed.  I recommend tomato basil for extra flavor)
  • 1 tablespoons Italian seasoning
  • 1 teaspoon garlic pepper
  • 1 bunch kale, stems removed (you can also use fresh spinach, if needed)
  • 1 cup half-and-half or heavy cream 
  • 10-12 ounce bag of dried tortellini, fresh (I used a mixed three cheese tortellini, but any flavor such as Italian sausagetortellini or spinach tortellini would taste great, too! If needed, you can also use frozen tortellini)
  • 1 teaspoon red pepper flakes (optional)
  • Shredded Parmesan cheese (optional)
  • 1 teaspoon Kosher salt
  • Additional salt and pepper to taste

 

LOOKING TO MAKE THIS RECIPE VEGAN OR PLANT BASED FRIENDLY?

If you are looking for a dairy-free, plant based or vegan soup recipe you can simply replace the ingredients above with the following: 

  • Use soy milk or coconut milk in place of half and half or whole milk 
  • Replace the tortellini pasta with a vegan or plant based option such as Kite Hill vegan cheese or spinach tortellini or ravioli. 
  • Replace the Parmesan cheese with a dairy-free or vegan option.  There’s a large variety at Whole Foods, Target and Aldi.  
  • Replace chicken broth with vegetable broth

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A Lily Love Affair shares a delicious Instant Pot Tortellini Soup recipe topped with parmesan cheese

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SERVES 6-8 PEOPLE.    

HOW TO MAKE INSTANT POT TORTELLINI SOUP:

  1. Turn your Instant Pot on and select the ‘Saute’ function.
  2. Add Olive oil, onions and garlic and saute until onions are slightly browned, about 4-5 minutes.
  3. Press ‘Cancel’ to turn off the Instant Pot and reset the cooking function.
  4. Add broth, fire roasted tomatoes, tomato paste, celery, Italian seasoning, garlic pepper, Kosher salt, red pepper flakes and basil to the Instant Pot.
  5. Secure the lid, select ‘Pressure Cook’ or ‘Manual’ and cook on high for 8 minutes. The pot will take a few minutes to heat up before cooking begins.  
  6. When timer beeps, quick pressure release or ‘Venting’ to release steam fully.
  7. Once the steam is fully released, remove the lip and stir in cream, tortellini, grated Parmesan cheese and kale. Continue to cook on warm or saute on medium or low until the kale is soft or slightly wilted and pasta is softened slightly, stirring ocassionally, about 5 minutes.
  8. Add any additional seasoning to taste.
  9. Serve and enjoy!!
  10. Top with Parmesan cheese, too!
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Instant Pot Tortellini Soup {Vegan Recipe Included}

5 from 2 votes
SERVES/MAKES: 6 people

Ingredients:

  • 1 medium yellow onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 celery stalk, finally chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 4 cups chicken stock (I use 2 cups low sodium and 2 cups regular broth and it still tastes delicious!)
  • 1 can fire roasted tomatoes
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic pepper
  • 1 bunch kale, stems removed
  • 1 cup half-and-half or heavy cream
  • 20 ounce ounce bag of tortellini, fresh (I used a mixed three cheese, but any flavor such as cheese and spinach or with meat is also awesome!)
  • 1 teaspoon red pepper flakes (optional)
  • Shredded Parmesan cheese (optional)
  • 1 teaspoon Kosher salt

Instructions:

  • Turn your Instant Pot on and select the 'Saute' function.
  • Add Olive oil, onions and garlic and saute until onions are slightly browned, about 4-5 minutes.
  • Press 'Cancel' to turn off the Instant Pot and reset the cooking function.
  • Add broth, fire roasted tomatoes, tomato paste, celery, Italian seasoning, garlic pepper, Kosher salt, red pepper flakes and basil to the Instant Pot.
  • Secure the lid, select 'Pressure Cook' or 'Manual' and cook on high for 8 minutes. The pot will take a few minutes to heat up before cooking begins.  
  • When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
  • Once the steam is fully released, remove the lip and stir in cream, tortellini, grated Parmesan cheese and kale. Continue to cook on warm or saute on medium or low until the kale is soft or slightly wilted and pasta is softened slightly, about 5 minutes.
  • Add any additional seasoning to taste.
  • Serve and enjoy!!
  • Top with Parmesan cheese, too!

Tips / Notes:

TIPS FOR MAKING TORTELLINI SOUP:

If you have been following the blog for any time, you know we really love recipes that are versatile.  This soup is absolutely one of those!  And, it’s one of our all-time family favorites.
What’s great about this Instant Pot Tortellini Soup is you can change it up so many different ways to accommodate the needs and wants of your family.  For examples, this Tortellini soup is also great with the addition of a little bit of celery and carrots.
Similarly, you’re welcome to add meat like an Italia sausage.  If you don’t have or like Italian sausage, you can also use ground beef.  Prefer chicken sausage?  Go for it!  Only have linked sausage?  Add that instead!  It truly is a soup you can make your own and still have it be incredibly delicious!
Last, if you’re not a fan of Kale, you can also choose to replace with spinach.  See, so versatile!
For this recipe I also used cheese tortellini, but you could also choose to use a tortellini with meat, mushrooms, etc.  The sky is the limit!  
//
LOOKING TO MAKE THIS RECIPE VEGAN OR PLANT BASED FRIENDLY?
If you are looking for a dairy-free, plant based or vegan recipe you can simply replace the ingredients above with the following
  • Use say milk or coconut milk in place of half and half or whole milk 
  • Replace the tortellini pasta with a vegan or plant based option such as Kite Hill vegan tortellini or ravioli. 
  • Replace the Parmesan cheese with a dairy-free or vegan option.  There's a large variety at Whole Foods, Target and Aldi.

DID YOU MAKE THIS RECIPE?
WE'D LOVE TO SEE! TAG US @ANNABAUN

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  1. 5 stars
    We really enjoyed it, but next time I will reduce the sodium and add more broth. The second night we reheated it, it was more like a stew.