Creamy Tortellini Soup Recipe
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tabelspoon vegetable oil
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 4 cloves garlic (minced)
- 1 (15-ounce) can diced tomatoes (crushed tomatoes in the UK)
- 3 cups vegetable stock
- Β½ teaspoon dried basil
- Β½ teaspoon dried oregano
- ΒΌ teaspoon dried thyme
- 1 teaspoon kosher salt (or Β½ teaspoon table salt)
- Β½ teaspoon ground black pepper
- 10 ounces fresh tortellini (I used cheese-filled tortellini)
- Β½ cup heavy cream (or heavy whipping cream, double cream in the UK)
- 2 cups baby spinach leaves
Method
- Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
- Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.
- Remove the lid, and add the fresh tortellini and cook for 3 minutes.
- Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, Serve warm with a sprinkle of parmesan cheese if desired.
- Select the SAUTE setting on the pressure cooker, and add the oil.
- When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
- Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
- The Instant Pot will take around 10 minutes to come to pressure and start cooking.
- When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
- Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
- Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.