Instant pot vegetable tortellini soup

Loaded with tender tortellini, and lots of vegetables, this Instant Pot Vegetable Tortellini Soup is a quick, easy, and deliciously creamy soup. This is my favorite cozy weeknight soup made in just 15 min! This soup is thick and creamy without adding a roux to get the thick texture.

#instantpot #tortellinisoup #vegetarian

Notes, pro-tips, and quick FAQs –
To make this soup spicy – this soup is not spicy, but if you prefer it spicy. add some red crushed pepper.
Always add spinach and broccoli at the end to retain its texture.
Nutmeg powder can be added to enhance the flavors.

Can I use dried tortellini?
Yes, you can. But you need to adjust the cooking time and add 1 cup extra stock. Increase the cooking time from 2 minutes to 5 minutes.

To make this recipe gluten-free
use gluten-free tortellini (available in whole-foods),
use gluten-free pasta
or use gluten-free gnocchi like cauliflower gnocchi.

Can I freeze?
I don’t recommend freezing the leftovers of this soup, as the dairy and pasta can tend to not freeze particularly well.

Storage
Leftovers should be refrigerated and consumed within 5-7 days.

The tortellini will soak up additional broth as it sits, so when you reheat, you may need to add some additional stock to thin it back out.

Grab a bowl of Instant Pot Vegetable Tortellini Soup, a hunk of crusty bread, maybe even a good salad, and curl up on the couch with your favorite show.

Detailed Recipe
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