Creamy Tortellini Soup in Your Pressure Cooker
This creamy tortellini soup, loaded with spinach, tomatoes, cheese, and herbs, comes together fast and flavorful in your pressure cooker—perfect for cozy dinners anytime you crave comfort.
Equipment
- 1 Pressure cooker Electric preferred
Ingredients
Main Ingredients
- 1 tablespoon olive oil for sautéing
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 can diced tomatoes 14.5 ounces
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes adjust to taste
- Salt and black pepper to taste
- 1 package refrigerated cheese tortellini 9 ounces
- 2 cups fresh baby spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
Instructions
- Heat olive oil in the pressure cooker over medium heat until shimmering.
- Add diced onion and cook for about 5 minutes until soft and fragrant.
- Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
- Add chicken broth and diced tomatoes to the pot. Stir in basil, oregano, red pepper flakes, salt, and black pepper.
- Place the lid on the pressure cooker with the sealing ring in place. Heat until the valve hisses, then cook under pressure for 3 minutes.
- Release steam carefully. Open lid and add the tortellini. Set to no pressure, and cook for 5–7 minutes as per tortellini package directions.
- Once tortellini are cooked, stir in fresh baby spinach and let wilt for 1-2 minutes.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until soup is creamy and well combined.
- Let simmer on low for an additional 2 minutes to thicken slightly before serving.
Notes
Store leftovers in airtight containers in the fridge for 3–4 days, or freeze for longer storage. Reheat gently, adding broth or cream as needed.