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15-Minute Instant Pot Tortellini Soup with Spinach

15-Minute Instant Pot Tortellini Soup with Spinach

Instant Pot Tortellini Soup with Spinach

When you need a comforting, hearty meal but only have minutes to spare, this Instant Pot Tortellini Soup with Spinach is the ultimate kitchen hack. By utilizing the pressure cooker's "Soup" setting, you can transform simple pantry staples into a gourmet-style Italian dinner in less time than it takes to order takeout.

This recipe is specifically designed for busy weeknights, offering a perfect balance of fresh greens, savory broth, and cheesy pasta. Whether you are prepping a quick lunch or a family dinner, this one-pot wonder delivers maximum flavor with minimal cleanup.

Chef's Tip: For an extra layer of depth, try sautéing a small diced onion or some Italian sausage using the "Sauté" function before adding the tomatoes and broth. It adds a wonderful savory base to the soup.

Ingredients You’ll Need

To get started, gather these simple ingredients. This recipe focuses on efficiency, using dried tortellini which holds its shape beautifully under pressure.

Ingredients for Tortellini Soup

  • Diced Tomatoes: 1 can (14.5 ounces).
  • Fresh Spinach: 4 cups, packed firmly.
  • Garlic: 1 teaspoon dried garlic granules (or minced fresh garlic).
  • Italian Seasoning: 1 teaspoon of your favorite blend.
  • Tortellini: 1 package (12 ounces) dried cheese and spinach tortellini.
  • Chicken Broth: 3 boxes (32 ounces each) reduced-sodium chicken broth.
  • Water: Use the empty tomato can to add one measure of water.
  • Garnish: Salt, pepper, and freshly grated Parmesan cheese.

Step-by-Step Instructions

1. Layer the Base

Start by pouring the canned diced tomatoes into the bottom of your Instant Pot liner. To ensure no flavor is wasted, fill the empty tomato can with water and pour that into the pot as well.

Layering ingredients in the Instant Pot

2. Add Greens and Aromatics

Place the fresh spinach on top of the tomatoes, packing it down firmly. Sprinkle the garlic granules and Italian seasoning directly over the spinach.

3. Add Pasta and Broth

Pour in the dried tortellini. Finally, pour the chicken broth over the top until the tortellini is almost completely submerged. This ensures the pasta cooks evenly.

Adding pasta and broth

4. Pressure Cook

Secure the lid and ensure the steam release valve is set to the "Sealing" position. Select the "Soup/Broth" setting and set the timer for exactly 1 minute.

Warning: Never attempt to perform a "Quick Release" immediately after the timer ends. The high volume of liquid can cause hot broth to spray out of the valve, creating a mess and a burn hazard.

5. Natural Release and Serving

Once the cooking cycle is complete, allow the pot to sit for a 10-minute Natural Pressure Release (NPR). After 10 minutes, use a long spoon or a kitchen towel to carefully turn the valve to "Venting" to release any remaining steam. Remove the lid, stir the soup well to incorporate the wilted spinach, and season with salt and pepper to taste.

Finished Tortellini Soup

Serving Suggestions and Variations

This soup is incredibly versatile. Here is how you can level up your meal:

  • Make it Spicy: Add a pinch of red pepper flakes to each bowl for a subtle kick.
  • Add Protein: Stir in cooked shredded chicken or browned Italian sausage after the pressure has been released.
  • The Perfect Sides: Serve this soup alongside a crusty loaf of Italian bread, a fresh Caesar salad, or a hot panini for a complete meal.

Serving the spinach tortellini soup

Chef's Tip: If you find yourself with leftovers, note that the tortellini will continue to soak up the broth as it sits. You may need to add a splash of extra broth or water when reheating the next day to maintain the soup's consistency.

Instant Pot Tortellini Soup bowl

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