fbpx

Vegetarian Tuscan Tortellini Soup (Instant Pot)

Craving vegetarian tortellini soup? This is fast, kid-friendly and oh so cozy. Vegetarian Tuscan tortellini soup in the Instant Pot is a winner!

Craving vegetarian tortellini soup? This is fast, kid-friendly and oh so cozy. Vegetarian Tuscan tortellini soup in the Instant Pot is a winner!

Vegetarian Tuscan tortellini soup in instant pot

Tuscan Tortellini Soup: Mom AND Kid Approved!

We’re ringing in 2019 with snow, sub-zero temps, kid-cuddles, favorite friends, and cozy cheese tortellini soup.

Snow days just beg for soup, chili, and other “fireplace food”. I was craving vegetarian tortellini soup, but didn’t have any tortellini. Let’s just say it was TOTALLY worth the icy drive down our mountain to the grocery store in order to have this soup!

This recipe get my Official Mom Stamp of Approval!

  1. ready under 30 minutes
  2. whole family eats it
  3. dump-and-go easy
  4. whole meal with one pot to wash
My little sous chef helping me chop veggies for tortellini soup

Tuscan tortellini soup is packed with veggies to balance out all the leftover holiday cookies. And if you’re ready to cook, but don’t have the same veggies on hand: use what you’ve got! The Instant Pot makes quick work of cooking bite-sized veggies.

Even the pickiest eaters will like the pillowy, cheese-filled tortellini. Little “sous chefs” will also have fun helping make this recipe because there are lots of goodies to pour in.

Let’s Cook Tuscan Tortellini Soup!

One of the best things about the Instant Pot is sauteeing in the same pot so there’s only one cooking dish to wash. Set your IP to “Saute” mode, and let the onion, carrot and garlic soften for a few minutes.

Then just dump in all those beautiful veggies, seasonings and broth. Put the lid on and pressure cook for 15 minutes. There’s no fancy technique with vegetarian tortellini soup.

vegetables and wooden spoon in instant pot

Add Kale to Vegetarian Tortellini Soup

The soup will cook for 15 minutes and then the IP will beep. Release the steam safely. Then add the refrigerated cheese tortellini and kale. Set the IP to “Keep Warm” mode, and put the lid back on for 15 minutes.

Have the kiddos help set the table (or start a fire in the fireplace!) and your soup will be a perfect dinner! Grate some fresh parmesan over the soup, if you are feeling fancy.

Traci at The Kitchen Girl has a similar dish to try: Instant Pot Vegan Tuscan White Bean & Kale Soup. Doesn’t that sound delicious, too?!

Hungry for More Instant Pot Recipes?

Print
Vegetarian Tortellini Soup is cozy & easy in the Instant Pot

Vegetarian Tuscan Tortellini Soup (Instant Pot)


  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Craving vegetarian tortellini soup? This is fast, kid-friendly and oh so cozy. Vegetarian Tuscan tortellini soup in the Instant Pot is a winner!


Scale

Ingredients

  • Olive oil
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 cup baby bella mushrooms, diced
  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1 tsp Italian seasoning
  • salt & pepper, to taste
  • 8 oz refrigerated cheese tortellini
  • 5 kale leaves, torn off stalk
  • Grated Parmesan to top (optional)

Instructions

  1. Set Instant Pot to “Saute” mode, drizzle olive oil in.
  2. When hot, saute onion, garlic and carrot for 5 minutes.
  3. Pour a bit of the vegetable broth in, and scrape the bottom with a wooden spoon to deglaze.
  4. Add zucchini, mushrooms, tomato, and remaining broth. Stir to combine.
  5. Seal the lid, and set knob to “sealing”. Put Instant Pot in “Manual” for 15 minutes.
  6. When it beeps, immediately do a “quick release” carefully. Use tongs to turn the release valve in short sprays, to ensure the soup broth doesn’t spray out of the valve. After a few sprays, open the release valve all the way.
  7. Add tortellini and kale. 
  8. Switch the Instant Pot to “Keep Warm” mode. Place the lid back on. Let the tortellini cook and kale soften for 15 minutes.
  9. Remove lid. Serve soup with parmesan cheese on top.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Calories: 285
  • Sugar: 7.5g
  • Sodium: 1019mg
  • Fat: 10.1g
  • Saturated Fat: 2.5g
  • Carbohydrates: 34.6g
  • Fiber: 4.9g
  • Protein: 15.4g
  • Cholesterol: 21mg

Keywords: vegetarian instant pot, instant pot soup, tortellini soup

2 Comments

  1. Loved this! It was a huge hit with my kids and super easy to make!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares