This delicious vegetarian tortellini soup is equal parts comforting and nutritious. It’s a hearty, veggie-filled meal that’s easy to make and easy to love, and perfect for a cold winter day.
I’ve included instructions for how to make it in both an Instant Pot and on the stove – whichever you prefer. 🙂
Instant Pot Tortellini Soup
This is a perfect meal to make if you want to prep some filling, healthy meals that go a long way portion-wise.
It’s vegetarian, so it’s a great option if you don’t eat meat (or just want to eat less of it – Meatless Monday anyone?). And it’ll warm you up in cold weather, too.
The combination of veggies used here are delicious, but it can totally be a “clean out the veggie drawer” recipe.
Feel free to sub different colored bell peppers, add green beans or frozen peas, use different greens in place of the spinach, chickpeas in place of cannellini beans, etc.
You can even use your favorite kind of tortellini. It’s super easy to mix and match, so don’t hesitate to get creative!
- frozen cheese tortellini (Frozen tortellini works best if you’re making it in the Instant Pot, since it cooks so quickly. If you’re making the stovetop version, you can use fresh tortellini – just make sure you boil it in the soup broth as long as the package directions say.)
- yellow onion
- thyme (fresh or dried)
- canned diced/crushed tomatoes
- vegetable broth (if you aren’t vegetarian, chicken broth can also be used)
- red bell pepper
- cannellini beans (canned)
- baby spinach
- olive oil
- seasonings: salt, black pepper, and red pepper flakes or cayenne (for a little heat)
- optional: grated/shredded parmesan or fresh parsley
As for veggie substitutions, the bell pepper and zucchini would be the easiest vegetables to substitute out (if you wanted to add in what you have on hand).
Follow the same steps for adding veggies in with the broth and tortellini – try yellow squash, frozen cut green beans, peas, etc.
Subbing chickpeas for the cannellini beans and torn kale for the spinach would also work great, just swap in a 1:1 ratio!
How to Make Tortellini Soup in an Instant Pot
Making this soup in the Instant Pot is super simple and quick!
Start by setting the Instant Pot to saute mode. Wait for it to heat up, then add a drizzle of olive oil.
Next, toss in some of your chopped veggies: onion, carrots, celery, and garlic. Add a pinch of salt and pepper and cook, stirring, for a few minutes.
Once the onion is translucent, add in thyme, tomatoes, broth, bell pepper, zucchini, white beans, and tortellini. Sprinkle salt and red pepper flakes as desired.
Next, put the lid on the Instant Pot and set the valve to ‘seal’. Set the Instant Pot to the ‘soup’ setting for 2 minutes.
When the timer goes off, manually release steam by turning the pressure valve, taking care to avoid the hot steam that releases.
Add in your spinach (or other green, like kale) and stir until it’s wilted.
Lastly, top with some grated/shredded parmesan, serve with a side of crusty bread, and you’re in for a cozy, tasty meal!
Want to make this vegetarian tortellini soup on the stovetop instead? No problem!
Just follow step 1 of the recipe instructions (which you’ll find in the full recipe card below) in a large pot on the stove over medium heat.
Add the remaining ingredients and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes (until all the vegetables are tender).
Lastly, stir in the spinach until wilted, then remove from the heat and serve once it’s cooled a bit!
How to Store Tortellini Soup
Store this tortellini soup in an airtight container in the fridge.
It should last for 3-5 days, but it is best when eaten sooner rather than later, as the tortellini can get a bit soggy from sitting in the broth.
You can also freeze this soup, which I highly recommend!
Just take it out of the freezer 1-2 days before you’re ready to eat it and put it in the fridge to thaw. Then, microwave until steaming hot and enjoy!
I hope this cozy soup becomes a favorite for your family. You’ll find the full vegetarian tortellini soup recipe at the end of this post.
What’s a soup recipe you find yourself making over and over?
Looking for more soup recipes? Check these out:
- Instant Pot Vegetable Soup
- Instant Pot Butternut Squash Soup
- Vegan Minestrone Soup (Healthy & Quick!)
- Instant Pot Chicken Tortilla Soup
- Curried Carrot Ginger Soup
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced or grated
- Leaves from 3 sprigs thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 14.5-oz can petite diced or crushed tomatoes
- 4 cups vegetable broth
- 1 red bell pepper, chopped
- 1 small zucchini, chopped
- 1 15-oz can cannellini beans, drained and rinsed
- 1 16-oz package frozen cheese tortellini
- 2 cups baby spinach, roughly chopped or torn
- salt, black pepper, and red pepper flakes or cayenne to taste
- grated parmesan and fresh chopped parsley, for garnish
- Set the instant pot to the "saute" function. Once hot, add the olive oil, onion, carrots, celery, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until the onion is translucent.
- Add the thyme, tomatoes, vegetable broth, bell pepper, zucchini, cannellini beans, and tortellini to the instant pot insert. Season with salt and red pepper flakes.
- Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "soup" setting (or a general high-pressure setting) for 2 minutes. Once the timer goes off, carefully turn the pressure valve to manually release steam.
- Stir the spinach into the soup and allow to wilt.
- Season to taste with salt and pepper/cayenne if desired. Top with parmesan and parsley to serve.
Complete step 1 in a large pot on the stove over medium heat. Add the remaining ingredients, bring mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 10-15 minutes, until all the vegetables are tender. Stir in the spinach until wilted, then remove from the heat and serve.