YUM. I saw this recipe posted on by Tierghan on Half Baked Harvest, and had to try it! When I wasn’t feeling well a friend of mine brought us a soup with tortellini in it, and ever since, I have had a craving for this pasta. So yum.
So when I saw this recipe, I immediately added tortellini to my shopping list🤣. I made some tweaks to lighten it up a bit, but I don’t believe the tweaks compromised the original recipe at all (at least in my opinion).
The original recipe calls for chopped kale to be added at the end. I think spinach works great as well. Also, my kids aren’t huge on greens added to their soups, so I actually don’t add this to the pot of soup. I just put the greens at the bottom of my soup bowl. When the soup is super hot, right out of the pot, it cooks the greens just fine. However, this is maybe why I might prefer the spinach to the kale as it cooks quicker and is more tender.
Instant Pot Cheese Tortellini Vegetable Soup
- 1 TBS EVOO
- 1 yellow onion, chopped
- 4 cloves minced garlic
- 2 tsp dried thyme
- 1 TBS dried basil
- 1 TBS dried oregano
- 1.5 tsp fennel seeds
- 1 tsp paprika
- 1 pinch red pepper flakes
- salt and pepper to taste
- 2 TBS tomato paste
- 6 carrots, chopped (about 200 grams)
- 4 celery stalks, chopped (about 100 grams)
- 1/2 cup dry white wine (can sub broth but recommend the wine)
- 6 cups low sodium vegetable broth (or beef/chicken broth)
- 4-6 cups roughly chopped spinach or kale
- 1/2 cup nonfat milk
- 1/3 cup grated parmesan cheese (and more for serving)
- 1 pound fresh cheese tortellini
- Set Instant Pot to saute. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.
- To the Instant Pot, add the wine, broth, and a pinch of pepper flakes. Cover and cook on high pressure for 6 minutes.
- Once the 6 minutes is up, you can allow it to release pressure naturally or quick release is fine if time is of essence. Once ready to proceed with the rest, set the Instant Pot to saute. Stir in the milk, parmesan and tortellini (if using kale – add this as well). Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.
- If using spinach and/or have other picky eaters eating this, you can put the spinach in the bottom of the soup bowls (for those who like the greens). Leave it out of those who don’t prefer them.
- Serve the soup topped with additional parmesan, if desired.
NutritionPer Serving: 372 Calories; 56 g Carbohydrates; 14 g Protein; 12 g Fat.
What I Used to Make This Recipe
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