Enjoy my easy recipe for Instant Pot Spinach Tortellini Soup in 15 minutes time. This quick cooking soup is perfect for a weekday lunch or a hearty quick dinner, and comes together thanks to a few staples found in the pantry. Don’t have an Instant Pot? No worries, I also share with you how to make this recipe on the stove top.
Everyone in my family loves soup, so during the winter months you will find soup, salad, and bread on the menu once a week–typically on a Monday.
I’ve been making different variations of tortellini soup for as long as I can remember–well before I started this blog some 10 years ago. Although it’s always been quick cooking and an easy stove top soup recipe. I’ve been wanting to convert this soup recipe to an Instant Pot recipe. Anytime I can make my life a tad bit easier I will!
Table of contents
Ingredients for Tortellini Soup
- Tomatoes – I use a can of diced tomatoes making this an easy pantry soup recipe.
- Spinach – Over the years, I have found this recipe tastes best if you use fresh spinach.
- Garlic – You can use a fresh clove of garlic, minced refrigerated garlic in water, or even dehydrated garlic.
- Dried Cheese and Spinach Tortellini – I have always used a bag of Bertolli Dried Cheese and Spinach Tortellini found in the pasta aisle.
- Chicken Broth – I like the flavor of chicken broth. You can use water or vegetable broth. I personally would not use beef broth for this recipe. I would use water and chicken bouillon cubes before I would use beef broth.
- Seasoning – I use Italian seasoning, salt, pepper and sometimes even red pepper flakes to give the soup a kick!
- Parmesan – I love to top my tortellini soup with grated Parmesan cheese.
How do you make Spinach Tortellini Soup in the Instant Pot?
Making this tortellini soup is very easy to make on the stove-top, but if you don’t want to sit by the stove to watch it simmer you can make it in the Instant Pot in just a few minutes time.
First you’ll place the canned diced tomatoes at the bottom of the Instant Pot. I like to fill the can with water and pour into the Instant Pot. Then add in the fresh spinach, pack it in firmly then add the minced garlic, and Italian seasoning on top. Add the dried cheese and spinach tortellini, then begin pouring the chicken broth on top. The tortellini should be almost submerged.
Next, close the lid, making sure the valve is set to “sealing” and then set on “soup/broth” setting for just one minute. Once the soup is done cooking let it naturally release pressure for 10 minutes. *This is key–so that you won’t have hot broth spewing out the sides and through the valve when you release pressure.
Once the 10 minutes are up, carefully, force the remaining pressure out of the pot. I like to do this by placing a kitchen towel over the valve and a pot holder on top. This will catch any broth/water that could potentially boiling out. The lid might be hot, so be extra cautious and remove the lid. Give the soup a good stir, and serve. Season with salt and pepper if desired and top with Parmesan cheese.
How to Cook Tortellini Soup on the Stove Top
If you don’t have an Instant Pot, you can easily make this tortellini soup on the stove top.
Place the diced tomatoes, water, fresh spinach, minced garlic, and Italian seasoning in a large soup pot. Add the dried cheese and spinach tortellini, then begin pouring the chicken broth on top. The tortellini should be almost submerged.
Turn the heat on medium-high and bring to a boil (about 5 minutes). Then reduce to a simmer and cook for 10 minutes. Season with salt and pepper. Divide evenly among bowls and top with grated Parmesan cheese if desired.
Slow Cooker Tortellini Soup
I have also made this tortellini soup recipe in the slow cooker. You’ll want to place all the contents (minus the grated Parmesan cheese) into the slow cooker. Cook on low for 8 hours. Just note–that the tortellini will swell over time so you may need to add an additional box of broth before serving.
FAQs
You should be able to get about 6 hearty bowls of soup from this tortellini soup recipe.
Whenever I make soup I always use the “soup/broth” setting on the screen. The Instant Pot will know to bring the soup to a slow simmer verse a hard boil. Whenever you are making a soup, stew, or even a bone broth you want to use this setting.
Unfortunately, any noodles in soup do not tend to freeze well. Instead, they will suck up all the delicious broth. By the time you defrost the soup and go to cook the tortellini soup you won’t have any broth left. If you really want to freeze the soup, you’ll need to remove the tortellini’s. Then to reheat just add in tortellini to the thawed out broth.
Yes! This is one of the few ways I typically freeze food. Always, write on the bag prior to filling. Fill the bag only ¾ of the way and make sure you are using the “freezer” style Ziploc bag.
I have both the 6 quart and 8 quart Instant Pots. I love to use my 8 quart Instant Pot whenever I’m making soup.
Tips & Tricks
- Substitutions – Here are a few of my recommendations for substitutions for this recipe.
- Frozen Spinach – I have used frozen spinach for this recipe. If making in the Instant Pot you can leave it frozen and whole.
- Fresh Tortellini – This recipe has been developed for dry tortellini, and it has not been tested using fresh tortellini. If using fresh tortellini I would suggest to make this soup on the stove top instead.
- Fresh Tomatoes – If you don’t have a can of diced tomatoes on hand you can use fresh tomatoes. I would recommend 4 plum tomatoes or two beef stake. Just know you won’t have all the tomato juice and the tomatoes might break down more then the canned version.
- Vegetarian – If you want to make this recipe vegetarian you can use vegetable broth or even water instead of chicken broth.
- Spicy – Like it spicy? My hubby and I also like to add in a few dashes of red pepper flakes to our bowls of soup. If you aren’t serving this to kids you can add the red pepper flakes directly to the soup pot. Start with just ¼-1/2 teaspoon and work up from there. A little goes a long way.
- Creamy – Make it creamy by adding a half cup of heavy cream after the soup is done cooking.
- Meat – Don’t want a vegetarian tortellini soup? You can add Italian Sausage. Simply saute one pound of ground Italian sausage in the Instant Pot until it’s golden brown and cooked through. Then add in the remaining ingredients and cook according to directions.
What goes well with tortellini soup?
Here are a few of my favorite items to serve alongside a big bowl of soup.
- Turkey and Chickpea Burgers with Dill Havarti
- Homemade Italian Bread
- Tomato & Onion Salad Marinated with Balsamic Vinaigrette
- Steak Flatbread
Love tortelini? Try these other recipes…
If you are looking for an easy and comforting meal to make I hope you’ll make this recipe for Instant Pot Spinach Tortellini Soup. It’s delicious and chocked full of veggies and cheese stuffed tortellini’s!
If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot Tortellini Soup
Equipment
- Instant Pot
Ingredients
- 1 14.5 oz. Can of Diced Tomatoes
- 14.5 oz. Water
- 4 cups Fresh Spinach
- 1 clove Minced Garlic
- 1 teaspoon Italian Seasoning
- 1 12 oz. Dried Cheese and Spinach Tortellini
- 3 – 32 oz. Boxes of Reduced Sodium Chicken Broth
- salt and pepper to taste
- ¼ cup Parmesan Cheese for garnish
Instructions
- Place the diced tomatoes at the bottom of the Instant Pot. Fill the can with water and pour into the Instant Pot. Then add in the fresh spinach, pack firmly then add the minced garlic, and Italian seasoning on top.
- Add the dried cheese and spinach tortellini, then begin pouring the chicken broth on top. The tortellini should be almost submerged. Mix well.
- Close the lid, making sure the valve is set to "sealing" and then set on "soup" setting for 1 minute.
- Once the soup is done cooking let it "naturally release pressure" for 10 minutes. Then, carefully, force the remaining pressure out of the pot. Remove lid and stir.
- Season with salt and pepper if desired and top each bowl with a tablespoon Parmesan cheese.
Notes
- Substitutions – Here are a few of my recommendations for substitutions for this recipe.
- Frozen Spinach – I have used frozen spinach for this recipe. If making in the Instant Pot you can leave it frozen and whole.
- Fresh Tortellini – This recipe has been developed for dry tortellini, and it has not been tested using fresh tortellini. If using fresh tortellini I would suggest to make this soup on the stove top instead.
- Fresh Tomatoes – If you don’t have a can of diced tomatoes on hand you can use fresh tomatoes. I would recommend 4 plum tomatoes or two beef stake. Just know you won’t have all the tomato juice and the tomatoes might break down more then the canned version.
- Vegetarian – If you want to make this recipe vegetarian you can use vegetable broth or even water instead of chicken broth.
- Spicy – Like it spicy? My hubby and I also like to add in a few dashes of red pepper flakes to our bowls of soup. If you aren’t serving this to kids you can add the red pepper flakes directly to the soup pot. Start with just ¼-1/2 teaspoon and work up from there. A little goes a long way.
- Creamy – Make it creamy by adding a half cup of heavy cream after the soup is done cooking.
- Meat – Don’t want a vegetarian tortellini soup? You can add Italian Sausage. Simply saute one pound of ground Italian sausage in the Instant Pot until it’s golden brown and cooked through. Then add in the remaining ingredients and cook according to directions.
Stove Top Tortellini Soup
Place the diced tomatoes, water, fresh spinach, minced garlic, and Italian seasoning in a large soup pot. Add the dried cheese and spinach tortellini, then begin pouring the chicken broth on top. The tortellini should be almost submerged.
Turn the heat on medium-high and bring to a boil (about 5 minutes). Then reduce to a simmer and cook for 10 minutes. Season with salt and pepper. Divide evenly among bowls and top with grated Parmesan cheese if desired.
Slow Cooker Tortellini Soup
I have also made this tortellini soup recipe in the slow cooker. You’ll want to place all the contents (minus the grated Parmesan cheese) into the slow cooker. Cook on low for 8 hours. Just note–that the tortellini will swell over time so you may need to add an additional box of broth before serving.Nutrition
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