Instant Pot Creamy Tortellini Soup Recipes

CREAMY TORTELLINI SOUP RECIPE

Creamy Tortellini Soup Recipe image

This hearty and creamy tortellini soup is perfect to be served on a cold winter day! It's so easy to make (over the stovetop or in the Instant Pot), and requires very simple ingredients.

Provided by Diana

Categories Soup

Time 20m

Number Of Ingredients 14

Ingredients

1 tabelspoon vegetable oil
1 yellow onion (diced)
2 carrots (diced)
4 cloves garlic (minced)
1 (15-ounce) can diced tomatoes
3 cups vegetable stock
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon kosher salt (or ½ teaspoon table salt)
½ teaspoon ground black pepper
10 ounces (300 grams) fresh tortellini (I used cheese-filled tortellini)
½ cup whipping/heavy cream
2 cups baby spinach leaves

Steps:

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.
Select the SAUTE setting on the pressure cooker, and add the oil.
When the oil is hot, 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.
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 warm with a sprinkle of parmesan cheese if desired.

Nutrition Facts : Calories 229 kcal, Carbohydrate 32 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 1177 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

INSTANT POT® CHICKEN TORTELLINI SOUP

Instant Pot® Chicken Tortellini Soup image

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Provided by thedailygourmet

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 1h5m

Yield 3

Number Of Ingredients 14

Ingredients

1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g

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