Instant Pot Vegetable Tortellini Soup Recipe

This Instant Pot Vegetable Tortellini Soup recipe combines hearty cheese tortellini with tender vegetables in a flavorful broth for a homemade soup you'll want to eat nearly every night.

After a long day, there's likely nothing better than being able to get a healthy dinner on the table quickly for either you or the entire family. Luckily, this Instant Pot Vegetable Tortellini Soup recipe delivers the solution with a meal that is not only packed with so much flavor - it will also make your house so aromatic you won't need to call anyone to dinner.

The only thing you need to make this easy vegetable tortellini soup is your Instant Pot - that means there's easy cleanup, too. And if you want to have it ready when you come home in the evening, you can easily transform it into a slow cooker recipe.

The next time you're looking for a hearty soup that's a full meal, try this -- it's the best tortellini vegetable soup recipe that is so delicious but will take you nearly no time to prepare.

Ingredients You Need to Make Easy Tortellini Soup

• Olive oil - Using high-quality olive oil is the best way to go, but other neutral oils like avocado oil, vegetable oil, or canola oil will work well, too.
• Yellow onions - Be sure to dice the onion in uniformly slice pieces so that they cook evenly. 
• Fennel bulb - This ingredient will add a sweet flavor to the soup with just a touch of anise.
• Garlic cloves - Mince the cloves finely. If you have a microplane, you can also grate them. 

• Sliced mushrooms - Standard sliced mushrooms from your grocery store will work well, or you can slice them on your own. You can also get creative and use a variety of different types of mushrooms, from meaty portobellos to flavorful oyster mushrooms.
• Large carrots - Slice the carrots into even-sized pieces so that they cook uniformly. You can choose to peel them or not.

**Find the full list of ingredients along with the recipe instructions at the end of this post**

• Celery - To make quick work of slicing celery, first slice it lengthwise. Then, dice while holding the two sides together.
• Unsalted vegetable broth - You can always add more salt but can’t remove it. Choose unsalted stock so that you can adjust the salt to taste as you cook. You can also use low-sodium chicken broth.
• Fire-roasted tomatoes (diced) - These are key to creating the tomato base for the soup, and the flavor from fire-roasted tomatoes is far superior to regular diced tomatoes, though you can use them as well. Another alternative is using crushed tomatoes.
• Chickpeas - Be sure to rinse and drain these before adding to the soup.
• 3-cheese tortellini - Any brand that you like will work. Maybe you’d like to choose multicolored ones to add visual interest to the soup.
• Salt-free Italian seasoning blend - You can typically find packets of this in the same aisle as salad dressing at your local grocery store.
• Salt and pepper to taste - The key to great soup is tasting as you adjust the seasonings as necessary.
• Kale - Choose curly kale, and be sure to remove it from the stems and chop it coarsely.
• Red wine vinegar - If you don’t have this handy, you can also use white wine vinegar, balsamic, or sherry vinegar to add the necessary acidity.
• Fresh parsley - Chop the parsley finely.

Tools Used to Make Tortellini Vegetable Soup

• Instant Pot Pressure Cooker
• Wooden Spoon

How to Make Vegetable Tortellini Soup in the Instant Pot

Heat the olive oil in the pot on the saute function before pouring in the onion, fennel, garlic, mushrooms, carrots, and celery.

After sauteing for the recommended amount of time, add the stock to deglaze before adding tomatoes, chickpeas, tortellini, Italian seasoning, salt, and pepper.  

Cook under high pressure for the recommended amount of time before naturally releasing pressure, the quick-releasing.

Add the kale and let the soup rest briefly before adding the vinegar and adjusting seasoning.

Garnish and serve.

Recipe tips

• Be sure to slice vegetables in similar sizes so that they cook evenly. This will avoid any vegetables being overcooked or undercooked.
• If you choose to freeze the soup, store it in freezer bags and lay it flat for more storage space in your freezer.
• For even more flavor, add fresh herbs. You can use what you have in your garden or what you can find at the store or farmers’ market -- fresh basil, thyme, and rosemary are all good options.
• Use fresh tortellini -- if you have a specialty Italian market nearby, that’s a great option. However, you can use what is in the refrigerated section at the grocery store, too.
• If you want a little extra spice, try adding extra black pepper, red pepper flakes, or cayenne pepper powder.
• Try sprinkling with a little bit of parmesan cheese for garnish and a little added salty flavor. You can also add a parmesan rind to the soup while cooking for added flavor.
• For some added protein, try adding canned white beans toward the end of the cooking process. You can also add meats like rotisserie chicken or a mild or spicy Italian sausage.

How Long to Cook Tortellini Soup in an Instant Pot

While the cooking time may vary depending on your Instant Pot, tortellini soup generally takes less than 20 minutes overall to make. You’ll want to be sure to keep an eye on the recommended times so that the ingredients do not become overcooked and mushy. 

What to Serve With Hearty Tortellini Vegetable Soup

Kale and White Bean Quesadilla

Roasted Brussels Sprouts with Bacon

How to Store and Reheat Vegetable Soup with Tortellini

This tortellini and vegetable soup recipe is perfect for busy nights but also a great choice for meal prepping. If that’s your plan, here’s how to keep your leftover soup stored. 

Refrigerator: Store this soup in an airtight container for 3-4 days. 

Freezer: Freeze this soup for up to 3 months in a freezer-safe container. 

FAQ’s

More Instant Pot Soup you'll love

• Instant Pot Asparagus Soup
• Healthy Instant Pot Chickpea Stew
• Instant Pot Zucchini Soup
• Instant Pot Acorn Squash Soup
• Instant Pot Pozole Soup

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