When the weather turns chilly, few dishes bring as much comfort as a bowl of hearty, creamy soup. This Instant Pot Creamy Tortellini Soup is a vegan-friendly delight that combines tender tortellini, a medley of vibrant vegetables, and a luscious, dairy-free creamy base. It’s perfect for cozy dinners, busy weeknights, or meal prepping for the week ahead. With the Instant Pot, you’ll save time while still enjoying a flavorful and wholesome dish.
Whether you’re vegan or simply looking to include more plant-based meals in your diet, this soup is a winner. Let’s dive into the details and create a meal your family will love.
Ingredients
For the Base:
- 1 tablespoon olive oil – Adds a rich depth of flavor and helps sauté the vegetables.
- 1 onion, diced – Provides a savory and aromatic foundation.
- 3 garlic cloves, minced – Enhances the soup with a warm, pungent flavor.
Vegetables:
- 2 carrots, sliced – Sweet and earthy, adding both flavor and color.
- 2 celery stalks, sliced – For a subtle crunch and fresh undertone.
- 1 zucchini, diced – Adds a tender texture and mild taste.
Canned Ingredients:
- 1 can (14 oz) diced tomatoes (with liquid) – Provides a slightly tangy and robust tomato base.
- 1 can (14 oz) full-fat coconut milk – For creaminess without dairy.
Herbs and Spices:
- 1 teaspoon dried thyme – Offers an earthy, slightly floral note.
- 1 teaspoon dried oregano – Adds a touch of herbal warmth.
- 1 teaspoon dried basil – Enhances the tomato and vegetable flavors.
- ½ teaspoon dried rosemary – For a woody, aromatic hint.
- ½ teaspoon red pepper flakes (optional) – Adds a mild heat if desired.
- Salt and pepper, to taste – Balances and elevates the flavors.
Liquid and Pasta:
- 4 cups vegetable broth – Creates the soup’s flavorful base.
- 1 package (9 oz) vegan tortellini – The star of the dish, adding heartiness and texture.
Optional Garnishes:
- Fresh spinach – Adds a burst of color and nutrients.
- Vegan Parmesan cheese – For an optional cheesy finish.
Instructions
Step 1: Sauté Aromatics
Start by setting your Instant Pot to Sauté mode. Drizzle in the olive oil and let it heat for a minute. Add the diced onion and garlic, cooking until the onion is translucent and fragrant—this typically takes about 3–4 minutes. This step builds the aromatic base of the soup.
Step 2: Add Vegetables
Add the sliced carrots, celery, and zucchini to the pot. Stir well to coat the vegetables with the olive oil, onions, and garlic. Allow the vegetables to sauté for another 2–3 minutes until they start to soften slightly.
Step 3: Season the Soup
Sprinkle in the thyme, oregano, basil, rosemary, and optional red pepper flakes. Season with a generous pinch of salt and a few cracks of black pepper. Stir to ensure the spices coat the vegetables evenly, enhancing their natural flavors.
Step 4: Add Liquid Ingredients
Pour in the vegetable broth and diced tomatoes, including their liquid. Stir everything together thoroughly to combine the ingredients and evenly distribute the flavors.
Step 5: Pressure Cook
Secure the Instant Pot lid, ensuring the valve is set to Sealing. Select the Pressure Cook or Manual mode and set the timer for 5 minutes. While the Instant Pot works its magic, you can prepare your garnishes or set the table.
Step 6: Quick Release
Once the timer beeps, perform a quick release by carefully turning the valve to Venting. Be cautious of the steam. When the pressure has fully released, remove the lid and give the soup a gentle stir.
Step 7: Cook Tortellini
Turn the Instant Pot back to Sauté mode. Add the vegan tortellini and pour in the coconut milk. Stir gently to combine. Allow the soup to simmer for 5–7 minutes, or until the tortellini is tender and cooked through according to the package instructions.
Step 8: Adjust and Serve
Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and garnish with fresh spinach and a sprinkle of vegan Parmesan cheese, if desired. Serve hot and enjoy the creamy, comforting goodness!
Helpful Tips
Choosing Tortellini
For a plant-based version, select vegan tortellini filled with ingredients like spinach or dairy-free ricotta. You can find these in specialty stores or the frozen section of well-stocked grocery stores.
Enhancing the Flavor
If you’d like a slightly tangier soup, add a splash of balsamic vinegar or a squeeze of lemon juice before serving. This brightens the overall flavor profile.
Making It Gluten-Free
If you’re catering to a gluten-free diet, replace the tortellini with gluten-free pasta or gnocchi.
Batch Cooking and Storage
This soup is an excellent candidate for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to thin the consistency.
Substitutions and Variations
Creamy Alternatives
If you don’t have coconut milk, you can substitute it with almond milk, cashew cream, or oat milk for a different creamy texture.
Additional Vegetables
Feel free to add more vegetables based on what you have on hand. Spinach, kale, green beans, or peas make excellent additions.
Spicy Kick
For those who enjoy heat, increase the amount of red pepper flakes or stir in a small amount of harissa paste.
Frequently Asked Questions
1. Can I Make This Soup Without an Instant Pot?
Absolutely! Use a large pot on the stovetop. Follow the same steps, cooking the soup on medium heat. After adding the broth and tomatoes, let the soup simmer gently for about 15 minutes before adding the tortellini and coconut milk.
2. Can I Freeze This Soup?
While the soup base freezes well, tortellini can become mushy after freezing and reheating. If you plan to freeze the soup, cook and store the tortellini separately. Add it fresh when reheating.
3. Can I Add Protein?
For a non-vegan option, cooked chicken or turkey sausage pairs beautifully with the flavors of this soup. Vegan protein options include chickpeas or cubed tofu.
Conclusion
This Instant Pot Creamy Tortellini Soup is a testament to how simple ingredients can come together to create something truly special. It’s quick to make, customizable, and packed with nutrients from fresh vegetables and plant-based ingredients. The creamy texture and satisfying bite of tortellini make this dish a crowd-pleaser for vegans and non-vegans alike.
Whether you’re serving it as a weeknight dinner, a cozy lunch, or part of a larger spread, this soup will warm your heart and nourish your body. Try it today and experience the comfort of homemade goodness in every spoonful!