Instant Pot Vegetable Tortellini Soup
Instant Pot Vegetable Tortellini Soup is a vegetarian delight! This Vegetable Tortellini Soup is full of healthy veggies in a rich and flavorful broth. The cheese tortellini has a nice texture.
Servings: 4 - 6
Ingredients
- 1 Tbsp Olive Oil
- 1 small Sweet Onion, chopped
- 2 Carrots chopped
- 2 ribs Celery, chopped
- 1 Bay Leaf
- 4 cloves Garlic, pressed or finely minced.
- 1 (14 oz) can Diced Tomatoes, with juice
- ¾ tsp Thyme, dried
- ½ tsp Italian Seasoning
- 1 tsp Kosher Salt
- ½ tsp Pepper
- 1 4" sprig Fresh Rosemary
- 5 cups Vegetable Broth (or chicken)
- 1 (15 oz) can Garbanzo Beans, drained and rinsed
- 3 large Mushrooms, sliced
- 2 small Zucchini, cut in 2" pieces
- 6 - 8 oz Cheese Tortellini* (or pesto cheese)
- 2 cups Baby Spinach (optional)
Garnish
- Fresh Basil Leaves
- Grated Parmesan
Instructions
- Turn on the Sauté function. When display reads “Hot” add the oil.
- Add onions, carrots, celery, and bay leaf. Cook until vegetables are tender, stirring occasionally.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the tomatoes, thyme, Italian seasoning, salt, pepper, and rosemary. Stir.
- Add the broth, garbanzo beans, mushrooms, zucchini, and tortellini. Stir.
- Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
- Cancel the Sauté function.
- Press the Pressure Cook (or Manual) Button, or dial on Ultra. Set time to 3 minutes using the + or - button, or dial.
- When cook cycle ends, let pot naturally release pressure for 5 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).
- When the pin in the lid drops down, open the lid and stir the soup. Taste and adjust salt, if needed.
- If using, stir in the baby spinach leaves and let them sit a minute to wilt in the hot soup.
- Garnish with chopped fresh basil leaves and parmesan cheese.
Notes
*There are different types of tortellini. The type used in this recipe
is found in the refrigerated section of the store. There is also a
dried version, which takes longer to cook. I don’t use the dried, I think it would need too much time and the veggies would get too soft. Frozen would also work.
is found in the refrigerated section of the store. There is also a
dried version, which takes longer to cook. I don’t use the dried, I think it would need too much time and the veggies would get too soft. Frozen would also work.
Nutrition
Calories: 159kcal
