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–+ servings

Instant Pot Tortellini Soup

Put your instant pot to work on this dreamy creamy tomato tortellini soup for a cozy and comforting dinner that is sure to hit the spot. The subtle addition of red lentils add texture and nutrition, and the optional fresh spinach serves as your "something green" to round this out to a nourishing meal.
6 servings
5 from 1 rating
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Ingredients

  • 1 onion (any color) , chopped
  • 1 tbsp mixed Italian herbs
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tsp dried sage
  • 28 oz (800 g) canned chopped tomatoes, in juices
  • ¾ cup (135 g) dried red lentils
  • 6 cups (1.4 l) vegetable stock , see notes
  • 2 tsp salt
  • ⅔ cup (70 g) parmesan cheese, + more for topping
  • ¾ cups (180 ml) double cream
  • 10-12 oz (300 g) package of tortellini, see notes
  • 1 bunch fresh basil leaves
  • 2-3 cups (60-90 g) baby spinach leaves

Instructions 

  • Set your instant pot to the SAUTE function at a medium heat. Heat a thin layer of olive oil in the pot and then add your onions and carrots, and saute until the onion is softening.
  • CANCEL the saute function (we can just use the residual heat at this point) and add the garlic and spices, cook until fragrant.
  • Add the canned tomatoes, lentils, salt and vegetable stock. Give it a mix, making sure there is nothing sticking to the bottom of the pan.
  • Set the instant pot to PRESSURE COOK on HIGH, for 15 minutes. Once the pressure cycle is finished, do a QUICK RELEASE and put the pot on SAUTE.
  • Add the tortellini and allow to simmer for a few minutes until cooked through.
  • CANCEL the saute function (the residual heat will be enough from this point) and add the cheese and cream. Mix through until the cheese has melted in and you have a nice creamy soup base.
  • Finally, add the spinach and fresh basil. Mix until they are starting to wilt.
  • Serve. You may wish to add a little extra cheese, drops of cream and fresh basil as a topping.

Notes

VEGETABLE STOCK NOTES :
  • If using a stock cube, I don't rehydrate this separately first, I just add the cube to the pot alongside hot water.
  • Whether you use a cube, carton, or otherwise - if the liquid is hot, it will come to pressure much more quickly. My preferred method is therefore to add a stock cube and then add boiling water from the kettle. 
TORTELLINI / TORTELLONI NOTES: 
  • Package sizes for tortellini can vary. In supermarkets where I live, 300g (10.5oz) is about normal and I use one of those packages. A little more or less is fine. The soup is flexible and could handle a bit more or a bit less. 
  • I use the fresh tortellini which cooks in 2-3 minutes. If yours is frozen, it will take a little longer but you can figure that out. If yours is dried - the kind that takes 8 or more minutes to cook - you may end up wanting to add a little extra water because it will soak up a bunch of liquid. You'll need to just keep an eye on that and adjust to taste.
  • Choose whatever flavor you like! I am a fan of four cheese or spinach and ricotta. 
Calories: 420kcal, Carbohydrates: 47g, Protein: 19g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 59mg, Sodium: 2306mg, Potassium: 613mg, Fiber: 11g, Sugar: 9g, Vitamin A: 2376IU, Vitamin C: 18mg, Calcium: 307mg, Iron: 5mg