Loaded Veggie Tortellini Soup – Instant Pot
Tortellini soup loaded with fresh vegetables, kidney beans and flavored with classic herbs! It is made in Instant Pot within minutes. Good mix of carbs, protein and fat!
After having a long, tiring, busy day, all you want is some quick comfort food, don’t you?! Specially during this winter time when the sun goes down early and everything feels so depressing. I personally like to cozy up in my house and have some warm soup during this time of the year. Especially when I have a long work day, this tortellini soup is everything I want. It is so comforting, easy to make, and super quick! It is loaded with nutrients and super flavorful!
It is also a good option for prep ahead, if you have all the veggies prepped ahead of time, you end up throwing everything in the IP and cook for couple of minutes and you’re good to go! It is also kids friendly so you do not have to make separate things for them and adults. Win win , right?!
This is definitely a goto dish in my household, what about you?!
Happy and Healthy Eating!
Loaded Veggie Tortellini Soup – Instant Pot
Equipment
- Instant Pot
Ingredients
- 12 oz Uncooked Tortellini
- 2 cup Canned Crushed Tomatoes
- 2 Zucchini – sliced
- 1 cup Chopped Carrots
- 1 cup Chopped Celery
- ½ cup Chopped Onions
- 1 tsp Minced Garlic
- ½ Chopped Jalapeno/Serrano
- 16 oz Canned/Boiled Kidney Beans
- 4 cup Vegetable Broth
- 2 tsp Salt or as per taste
- ½ tsp Black Pepper Powder or freshly crushed black peppers!
- 2 tsp Oregano
- 1 tbsp Basil Pesto
- 1 tsp Dry Basil
- 2 cup Chopped Baby Spinach
- 1 tbsp Olive Oil
Instructions
- Put Instant Pot on saute mode and heat up 1 tbsp of olive oil.
- Once hot, saute chopped onions, minced garlic, sliced jalapeños/serrano and crushed red peppers. Cut down on serrano and/or crushed red peppers if not want to make it spicy.
- Once onions are translucent, add sliced zucchini, chopped carrots, chopped celery, kidney beans (drain the water that comes in the can and give it a good wash before adding them to the pot).
- Add crushed tomatoes, vegetable broth, pesto, all the spices, herbs and salt.
- Mix it very well. Add uncooked tortellini and mix it again. Bring it to boil while keeping IP on saute mode. Taste it and add more herbs and/or salt if needed.
- Once it comes to boil, cancel out the saute mode. Close the lid, secure the valve and put IP on low pressure for 2 minutes!
- Once the cook time is over, let the pressure release naturally only for 2-3 minutes. Let the rest of the pressure release manually.
- Once the security valve is down, open the lid carefully and add chopped baby spinach to the soup. Mix it gently. The eat of the soup should wilt the spinach!
- Serve it hot with some freshly shredded parmigiano reggiano!
