Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon minced garlic
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 large yellow onion, diced
- 1/2–1 teaspoon salt, to taste
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3 cups chicken broth or vegetable broth
- 1 (15 ounce) can diced tomatoes, with liquid
- 10–12-ounce package fresh cheese tortellini
- 1/2 cup heavy cream or coconut cream
- 2 cups baby spinach
- Shredded parmesan cheese for serving
Instructions
- Set the instant pot to sauté mode and add in the oil. Once hot, add the minced garlic. Let the garlic cook for about 1 minute, until fragrant, and then add in the diced carrot, celery, onion and all seasonings. Stir to combine
- Cook for about 3 minutes, stirring occasionally, until the onion is translucent. Then add in the broth and diced tomatoes. Stir to combine
- Place the lid on the instant pot, place the valve to “sealing”, and set it to manual high pressure for 2 minutes. The instant pot will take about 10 minutes to come to pressure, for a cook time of 12 minutes
- Once done, do a quick release and remove the lid. Put the instant pot back onto sauté mode and add in the tortellini and heavy cream. Simmer for about 4 minutes, until the tortellini is cooked and hot
- Stir in the spinach and serve with shredded parmesan and additional black pepper if desired
Notes
- For dairy-free: use coconut cream and a tortellini with dairy free cheese like Kite Hill
- For gluten-free: use gluten free tortellini like Taste Republic
Find it online: https://healthyheartyrecipes.com/instant-pot-tortellini-soup/