20-Minute Instant Pot Tortellini Soup Recipe

If you’re looking for a cozy, hearty meal that comes together in a flash, you’re going to love this 20-Minute Instant Pot Tortellini Soup Recipe. Trust me, this soup has become one of my absolute go-to dinners when I want something comforting without the fuss. It’s packed with flavor from the ground turkey, fire-roasted tomatoes, and those melt-in-your-mouth cheese tortellini, all jazzed up with a splash of coconut milk and brightened with lemon juice. Keep reading—I’ll share everything you need to make this fan-freaking-tastic soup shine in your kitchen tonight!

this Recipe

Ingredients You’ll Need

The magic behind this soup comes from a handful of ingredients that balance heartiness with freshness. Using fresh tortellini really makes this different than your average soup, and cooking it in the Instant Pot means everything melds perfectly in less than half an hour.

• Olive oil: Use a good quality extra virgin oil for a subtle fruity flavor that starts the base with a light richness.
• Yellow onion: Diced finely, it adds a sweet and earthy depth once sautéed.
• Ground turkey: Lean and healthy, it soaks up all the spices beautifully while keeping the soup light.
• Salt: Essential for flavor—don’t skimp here, but you can always adjust at the end.
• Pepper: Adds just the right amount of subtle heat.
• Garlic powder: Enhances that savory note without overpowering.
• Oregano: Brings a touch of Italian herbiness.
• Carrots: Diced for sweetness and a little texture.
• Fresh garlic cloves: Minced—because fresh garlic always upgrades the soup’s aroma.
• Tomato paste: Concentrated tomato flavor that deepens the broth.
• Fire roasted diced tomatoes: Adds smoky brightness and bits of tender tomato.
• Low sodium chicken stock: Keeps the broth flavorful but not too salty.
• Fresh cheese tortellini: The star of the show—creamy filling and tender pasta that cooks directly in the soup.
• Full fat coconut milk (or half and half): Creaminess that gives the soup a luscious mouthfeel without being heavy.
• Spinach: Adds color, nutrition, and fresh flavor—throw it in right at the end.
• Lemon juice: A splash to brighten and balance all the rich flavors.
• Parmesan cheese: For topping—the salty, nutty finish that ties everything together.

Variations

I love how versatile this 20-Minute Instant Pot Tortellini Soup Recipe is—you can easily switch things up depending on what you have on hand. Feel free to make it your own by swapping proteins or adding extra veggies.

• Protein Swap: I once used Italian sausage instead of turkey for a spicier kick, and it was a hit with the family.
• Vegetarian Version: Skip the meat, add more veggies like zucchini or mushrooms, and use vegetable broth instead of chicken.
• Dairy-Free Twist: Use full fat coconut milk as suggested, and skip the parmesan or use a vegan alternative.
• Spice It Up: Add a pinch of red pepper flakes while sautéing for some heat that wakes up the flavors.

How to Make 20-Minute Instant Pot Tortellini Soup Recipe

Step 1: Sauté the Base of Flavor

Hit that sauté button on your Instant Pot and give it 2-3 minutes to preheat—this sets the stage for tender onions and juicy turkey. Add olive oil, diced onion, ground turkey, salt, pepper, garlic powder, and oregano. Cook for about 3-5 minutes, breaking up the meat with your spatula until it’s no longer pink and the onion smells sweet and fragrant. Then toss in the diced carrots and minced garlic, cooking just another 1-2 minutes to soften the carrots slightly and get that garlic aroma going. This step is where all your flavor layers start building up, so don’t rush it.

Step 2: Add Tomato, Stock, and Tortellini

Next, stir in the tomato paste, fire roasted diced tomatoes (with their juices!), and chicken stock. Give everything a good mix to combine all those ingredients. Then add the fresh cheese tortellini, gently pressing it down so it’s just below the surface but don’t stir it all the way in—this prevents it from clumping together while cooking. Turn off the sauté function by pressing cancel.

Step 3: Pressure Cook and Final Touches

Seal the Instant Pot lid and make sure the valve is set to sealing. Cook on high pressure for 2 minutes. I know—it sounds short! But fresh tortellini cooks super fast under pressure. Once it beeps, do a quick release to let out the steam immediately. Open the lid carefully, then stir in the coconut milk, handfuls of fresh spinach, lemon juice, and an extra pinch of salt to balance everything. The spinach will wilt quickly with the residual heat and the lemon juice brightens up the entire bowl.

Serve right away with a generous sprinkle of parmesan cheese on top—you’ll find it pulls all the flavors together beautifully.

How to Serve 20-Minute Instant Pot Tortellini Soup Recipe

Garnishes

I swear by a generous grating of fresh Parmesan cheese over each bowl—it melts into the soup just perfectly. Sometimes, I add a quick drizzle of extra virgin olive oil or sprinkle chopped fresh basil if I have it on hand for a fragrant, fresh burst. A little cracked black pepper on top never hurts either!

Side Dishes

To round out the meal, I like pairing this soup with some crusty garlic bread or a simple green salad. Warm focaccia or buttery dinner rolls are also fantastic companions—perfect for dunking and soaking up all that luscious broth.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this soup in hollowed-out bread bowls—your guests always get excited about that! Another idea is layering with fresh herbs and a sprinkle of chili flakes on top to add a pop of color and heat. It makes the experience feel a little special even on a casual night.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. Because tortellini tends to soak up broth over time, I keep some extra chicken stock on hand to loosen it up when reheating—makes it feel almost freshly made.

Freezing

Freezing this soup isn’t my favorite because the cheese tortellini can get a little mushy after thawing, but if you want to prep ahead, I recommend freezing the soup base without the tortellini and adding fresh tortellini when you reheat. That way, it stays fresh and perfectly textured.

Reheating

When reheating, I prefer warming the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of chicken stock or water. Toss in a handful of fresh spinach or fresh tortellini at the end to refresh it and keep flavors vibrant.

FAQs

Final Thoughts

This 20-Minute Instant Pot Tortellini Soup Recipe is one of those meals I find myself turning back to again and again because it strikes the perfect balance between easy, comforting, and flavorful. The Instant Pot makes it so accessible—even on the busiest days—and I love how the fresh ingredients come together into a harmonious bowl of goodness. I truly hope you enjoy making (and eating!) this as much as I do. It’s perfect to cozy up with, share with family, or impress friends who crave a touch of homemade Italian comfort food. Give it a go, and let me know how it turns out for you!

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