Creamy Tortellini Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

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

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

1 teaspoon kosher salt (or ½ teaspoon table salt)

½ teaspoon ground black pepper

10 ounces fresh tortellini (I used cheese-filled tortellini)

½ cup heavy cream (or heavy whipping cream, double cream in the UK)

2 cups baby spinach leaves

Directions

Over the stovetop:

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.

Using the Instant Pot:

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.

Nutrition

• Calories: 229 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 22 mg
• Sodium: 1177 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 9 g