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Instant Pot Tortellini Soup

Instant pot tortellini soup is an easy win. This recipe can be made gluten free or dairy free and since it uses the Instant Pot, it’ll dirty only one dish and be ready quickly. The creaminess of the broth combined with the carrots and spinach makes for a tasty soup, especially with the tortellini. Besides when it’s ready in 30 minutes you can’t go wrong!

  • Author: Bailey
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: meatless
  • Method: instant pot
  • Cuisine: american


  • 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
  • 1/21 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
  • 1012-ounce package fresh cheese tortellini
  • 1/2 cup heavy cream or coconut cream
  • 2 cups baby spinach
  • Shredded parmesan cheese for serving


  1. 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
  2. Cook for about 3 minutes, stirring occasionally, until the onion is translucent. Then add in the broth and diced tomatoes. Stir to combine
  3. 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
  4. 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
  5. Stir in the spinach and serve with shredded parmesan and additional black pepper if desired


  • 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