Embark on a culinary journey with the soul-warming embrace of Instant Pot Tortellini Soup—a delicious marriage of convenience and flavor that transforms a handful of simple ingredients into a hearty and satisfying meal. This Instant Pot creation captures the essence of comfort with its rich broth, plump cheese-filled tortellini, and an array of wholesome vegetables.

As the Instant Pot’s sauté mode sets the stage, the symphony of diced onions, carrots, celery, and garlic gently sizzle in a drizzle of olive oil, releasing their aromatic dance of flavors. The addition of vegetable or chicken broth, diced tomatoes, and a medley of dried herbs infuses the pot with layers of savory depth, creating a broth that’s as comforting as it is flavorful.

The magic intensifies as the Instant Pot seals its fate, pressure-cooking the ingredients to perfection in a mere 5 minutes. As the lid lifts, the air is filled with the tantalizing aroma of well-cooked vegetables and a broth that has absorbed the essence of the herbs and spices.

Enter the stars of the show—cheese-filled tortellini and fresh spinach join the party, transforming the broth into a heartwarming soup that’s as visually appealing as it is delicious. The tortellini float to the surface, signaling their readiness to be savored.

With approximately 350 calories per serving and a well-balanced nutritional profile, this Instant Pot Tortellini Soup is a wholesome addition to your repertoire of quick and comforting meals. Serve it hot, optionally sprinkled with grated Parmesan cheese, and let the delightful flavors and textures warm you from the inside out. Whether enjoyed as a hearty lunch or a satisfying dinner, this Instant Pot creation brings the joy of homemade goodness to your table with the unbeatable convenience of modern cooking.

Instant Pot Tortellini Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 9 oz (about 2 cups) refrigerated cheese tortellini
  • 3 cups fresh spinach
  • Grated Parmesan cheese for serving (optional)


  1. Set the Instant Pot to sauté mode. Heat the olive oil, and sauté the onion, carrots, celery, and garlic until softened.
  2. Add the broth, diced tomatoes, oregano, basil, thyme, salt, and pepper. Stir well.
  3. Close the Instant Pot lid, set to sealing, and cook on high pressure for 5 minutes.
  4. After the cooking cycle is complete, perform a quick release.
  5. Open the Instant Pot, add the tortellini, and set the Instant Pot to sauté mode again. Cook the tortellini according to the package instructions or until they float to the surface.
  6. Stir in the fresh spinach until wilted.
  7. Adjust the seasoning if needed and serve the tortellini soup hot, optionally topped with grated Parmesan cheese.

Nutritional Information (per serving, assuming recipe makes 4 servings):

  • Calories: ~350 kcal
  • Total Fat: ~10g
    • Saturated Fat: ~4g
    • Unsaturated Fat: ~5g
  • Cholesterol: ~30mg
  • Sodium: ~1200mg
  • Total Carbohydrates: ~50g
    • Dietary Fiber: ~7g
    • Sugars: ~8g
  • Protein: ~15g

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.

This Instant Pot Tortellini Soup brings together the ease of Instant Pot cooking with the comfort of a classic tortellini soup. Adjust quantities based on personal preferences and dietary needs.