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Instant Pot Vegetable Tortellini Soup is delicious, vegetarian, and full of healthy veggies in a rich and flavorful broth. The cheese tortellini has a nice texture. This pressure cooker vegetable tortellini soup is a vegetarian delight! Instant pot soup recipes and Instant Pot recipes by simplyhappyfoodie.com #instantpotvegetablesoup #instantpotvegetabletortellinisoup

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.

Course Soup
Cuisine American
Keyword pressure cooker vegetable tortellini soup recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 40 minutes
Servings 4 - 6
Calories 159 kcal
Author Sandy Clifton

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
  • 3/4 tsp Thyme, dried
  • 1/2 tsp Italian Seasoning
  • 1 tsp Kosher Salt
  • 1/2 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

  1. Turn on the Sauté function. When display reads “Hot” add the oil.
  2. Add onions, carrots, celery, and bay leaf. Cook until vegetables are tender, stirring occasionally.
  3. Add the garlic and cook for 30 seconds, stirring constantly.

  4. Add the tomatoes, thyme, Italian seasoning, salt, pepper, and rosemary. Stir.
  5. Add the broth, garbanzo beans, mushrooms, zucchini, and tortellini. Stir.

  6. Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
  7. Cancel the Sauté function.
  8. Press the Pressure Cook (or Manual) Button, or dial on Ultra. Set time to 3 minutes using the + or - button, or dial.

  9. 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).

  10. When the pin in the lid drops down, open the lid and stir the soup. Taste and adjust salt, if needed.

  11. If using, stir in the baby spinach leaves and let them sit a minute to wilt in the hot soup.

  12. Garnish with chopped fresh basil leaves and parmesan cheese.

Recipe 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.