Instant Pot Kale Tortellini Soup [Healthy Comforting Recipe]
Craving a warm, hearty meal that comes together quickly? This Instant Pot Kale Tortellini Soup is a winner! It’s rich, comforting, and packed with nutritious kale, flavorful spices, and cheesy tortellini. Perfect for a weeknight dinner or when you need a cozy bowl of comfort.
Why Will You Love This Recipe?
- Quick and Easy in the Instant Pot
With just 3 minutes of pressure cooking, this recipe delivers a hearty soup in no time. Perfect for busy days when you want a wholesome meal fast. - Nutritious and Delicious
Loaded with kale and other fresh ingredients, this soup is both satisfying and good for you. It’s a delicious way to sneak in those veggies. - Versatile and Crowd-Pleasing
Whether you’re cooking for your family or hosting guests, this soup is always a hit. Adjust the flavors to suit your preferences and enjoy!
Recipe Variations
- Try Different Tortellini
Use meat-filled tortellini for a heartier option, or opt for a vegan or gluten-free variety to suit dietary needs. - Spice It Up
Add extra chili flakes or a dash of hot sauce for a spicier kick. You can also experiment with smoked paprika or cumin for a deeper flavor. - Make It Creamier
Swap the cooking cream for half-and-half or coconut milk for a richer texture.
Tools You’ll Need
- Instant Pot
The star of the recipe! It makes cooking this soup fast and hassle-free. - Ladle
Perfect for serving the soup straight into bowls with ease. - Parmesan Grater
For fresh Parmesan to sprinkle on top. Freshly grated cheese makes a big difference! - Sharp Knife and Cutting Board
FAQ
Can I freeze this soup?
Yes! Let the soup cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding extra broth if needed.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until hot.
Are there vegetarian or vegan options?
This soup is vegetarian-friendly if you use vegetable broth and cheese tortellini. For a vegan version, swap the tortellini for a plant-based option and use coconut cream instead of cooking cream.
Can I make this on the stovetop?
Yes! Sauté the vegetables, then simmer the soup for 15 minutes before adding the tortellini. Cook until the tortellini is tender, about 5 minutes.
What should I serve with this soup?
A side of crusty bread or a light salad complements this soup perfectly. Garlic bread is also a fantastic choice for dipping!
Other Recipes You’ll Love
- Juicy Instant Pot Chicken Paprikash
- Instant Pot Lasagna Soup
- Instant Pot Beef Stroganoff
- Instat Pot (Pressure Cooker) Shredded Chicken
- French Onion Soup with Worcestershire Sauce
- Turkey Stew Recipe
- European Cabbage and Sausage Soup
Instant Pot Kale Tortellini Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 carrot diced
- 1 small can diced tomatoes about 14 oz
- 10 oz kale sliced (270 g)
- 21 oz frozen tortellini e.g., spinach and ricotta (600 g)
- 3 1/4 cups vegetable broth or water with 2 bouillon cubes (800 ml)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili flakes
- 1 tsp oregano
- 2/3 cup cooking cream 150 ml
- 3 1/2 oz Parmesan grated (100 g)
Instructions
- Turn on the Instant Pot to sauté mode. Add olive oil, onion, and carrot. Sauté for about 5 minutes until softened, then stir in the diced tomatoes.
- Add the kale, frozen tortellini, seasonings (salt, pepper, chili flakes, oregano), and vegetable broth. Mix well.
- Seal the Instant Pot lid and set it to pressure cook for 3 minutes.
- Once cooking is complete, carefully release the pressure manually. Stir in the cooking cream until combined.
- Serve hot, garnished with Parmesan cheese. Enjoy!
