Instant Pot Creamy Tortellini Soup

 hearty, plant-based soup filled with tender tortellini and rich, creamy goodness. Perfect for chilly days or whenever you need a comforting, wholesome meal!

Ingredients:

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced

1 can (14 oz) diced tomatoes (with liquid)

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

½ tsp dried rosemary

½ tsp red pepper flakes (optional)

4 cups vegetable broth

1 can (14 oz) full-fat coconut milk

1 package (9 oz) vegan tortellini

Salt and pepper, to taste

Fresh spinach (for garnish)

Vegan Parmesan cheese (optional)

Instructions:

Sauté Aromatics:

Set Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion and garlic. Cook until onion is soft and translucent.

Add Vegetables:

Add sliced carrots, celery, and zucchini. Sauté for a few minutes until they begin to soften.

Season:

Stir in thyme, oregano, basil, rosemary, and red pepper flakes (optional). Season with salt and pepper.

Add Tomatoes and Broth:

Pour in vegetable broth and diced tomatoes with their liquid. Stir well to combine.

Pressure Cook:

Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” for 5 minutes.

Quick Release:

When the cooking time is up, quick-release the pressure. Carefully remove the lid.

Cook Tortellini:

Turn the Instant Pot back to “Sauté” mode. Add vegan tortellini and coconut milk. Let the soup simmer until the tortellini is cooked, following package instructions.

Adjust Seasoning:

Taste the soup and adjust seasoning with more salt and pepper if needed.

Serve:

Ladle into bowls and garnish with fresh spinach and vegan Parmesan cheese if desired. Serve hot and enjoy!

Nutrition (per serving – makes 6 servings):

Calories: 320

Fat: 15g

Protein: 6g

Carbs: 40g

Fiber: 4g

Sugars: 5g

Net Carbs: 36g

This version is just as creamy and delicious, with all the flavor and none of the fuss. Enjoy