Instant Pot Creamy Tortellini Soup

Full Recipe:

Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 can (14 oz) diced tomatoes
ONE teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional for a bit of heat)
4 cups vegetable broth
1 can (14 oz) full-fat coconut milk
1 package (about 9 oz) vegan tortellini
Salt and black pepper to taste
Fresh spinach leaves, chopped, for garnish
Vegan Parmesan cheese, for serving (optional)
Instructions:
Sauté Aromatics:
Set the Instant Pot to “Sauté” mode. Heat the olive oil, then add diced onion and minced garlic. Fry the onion until it starts to become translucent.
Add Vegetables:
Add sliced carrots, sliced celery, and diced zucchini to the pot. Sauté for a few minutes until the vegetables begin to softe
Season:
Stir in dried thyme, dried oregano, dried basil, dried rosemary, and red pepper flakes (if using). Add salt and black pepper according to your taste.
Add Tomatoes and Broth:
Add the vegetable broth and diced tomatoes (together with their liquids) from the can. Mix thoroughly.
Pressure Cook:
Put the Instant Pot cover on tight and turn the valve for releasing pressure to the “Sealing” position. Disable the Instant Pot’s “Sauté” function and then select “Pressure Cook” or “Manual” from the menu. Allow it to simmer for five minutes.

Cook Tortellini:
Once the cooking cycle is complete, quick-release the pressure. Toss the vegan tortellini and full-fat coconut milk into the Instant Pot after turning it on.

Finish Cooking:
Set the Instant Pot to “Sauté” mode again and let the soup simmer until the tortellini is cooked according to the package instructions.
Adjust Seasoning:
Check the seasoning by tasting the soup. Season with additional salt and pepper.
Serve:
Ladle the Vegan Instant Pot Creamy Tortellini Soup into bowls. Garnish with chopped fresh spinach and, if desired, a sprinkle of vegan Parmesan cheese.

Enjoy:
Serve the soup hot and enjoy the comforting and creamy goodness!

Nutrition Facts (Per Serving – Makes about 6 servings):
Calories: 320
Fat: 15g
Protein: 6g
Total Carbohydrates: 40g
Dietary Fiber: 4g
Sugars: 5g
Net Carbs: 36g

Here’s the full recipe for Vegan Instant Pot Creamy Tortellini Soup:

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes (optional for a bit of heat)
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 package (about 9 oz) vegan tortellini
  • Salt and black pepper to taste
  • Fresh spinach leaves, chopped, for garnish
  • Vegan Parmesan cheese, for serving (optional)

Instructions:

  1. Sauté Aromatics: Set the Instant Pot to “Sauté” mode. Heat the olive oil, then add diced onion and minced garlic. Fry the onion until it starts to become translucent.
  2. Add Vegetables: Add sliced carrots, sliced celery, and diced zucchini to the pot. Sauté for a few minutes until the vegetables begin to soften.
  3. Season: Stir in dried thyme, dried oregano, dried basil, dried rosemary, and red pepper flakes (if using). Add salt and black pepper according to your taste.
  4. Add Tomatoes and Broth: Add the vegetable broth and diced tomatoes (together with their liquids) from the can. Mix thoroughly.
  5. Pressure Cook: Put the Instant Pot cover on tight and turn the valve for releasing pressure to the “Sealing” position. Disable the Instant Pot’s “Sauté” function and then select “Pressure Cook” or “Manual” from the menu. Allow it to simmer for five minutes.
  6. Cook Tortellini: Once the cooking cycle is complete, quick-release the pressure. Toss the vegan tortellini and full-fat coconut milk into the Instant Pot after turning it on.
  7. Finish Cooking: Set the Instant Pot to “Sauté” mode again and let the soup simmer until the tortellini is cooked according to the package instructions.
  8. Adjust Seasoning: Check the seasoning by tasting the soup. Season with additional salt and pepper.
  9. Serve: Ladle the Vegan Instant Pot Creamy Tortellini Soup into bowls. Garnish with chopped fresh spinach and, if desired, a sprinkle of vegan Parmesan cheese.
  10. Enjoy: Serve the soup hot and enjoy the comforting and creamy goodness!

Nutrition Facts (Per Serving – Makes about 6 servings):

  • Calories: 320
  • Fat: 15g
  • Protein: 6g
  • Total Carbohydrates: 40g
  • Dietary Fiber: 4g
  • Sugars: 5g
  • Net Carbs: 36g

Enjoy your delicious Vegan Instant Pot Creamy Tortellini Soup!