Description

This 20-Minute Instant Pot Tortellini Soup is a comforting and hearty meal featuring ground turkey, cheese tortellini, vegetables, and a creamy coconut milk base. Ready in under 20 minutes, it combines savory flavors of garlic, oregano, and lemon juice, topped with Parmesan cheese for a delicious weeknight dinner.

Ingredients

Units Scale

Soup Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 pound ground turkey
2 1/4 teaspoons salt, divided
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
3 large carrots, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 (14.5 oz) can fire roasted diced tomatoes
2 cups low sodium chicken stock
1 (10 oz) package fresh cheese tortellini
3/4 cup full fat coconut milk (or half and half)
2-3 large handfuls of spinach
Juice of 1 lemon
Parmesan cheese, for serving

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Instructions

Preheat and Sauté: Turn on the sauté function on the Instant Pot and let it preheat for 2-3 minutes. Add the olive oil, diced onion, ground turkey, 2 teaspoons salt, pepper, garlic powder, and oregano. Cook for 3-5 minutes, breaking up the meat continuously until browned and onions are translucent.
Add Vegetables: Stir in the diced carrots and minced garlic. Continue sautéing for an additional 1-2 minutes to soften the vegetables and release their aromas.
Add Liquids and Tomato Paste: Mix in the tomato paste, fire roasted diced tomatoes, and chicken stock. Stir until well combined.
Add Tortellini: Gently press the fresh cheese tortellini into the liquid until they are lightly submerged but do not stir fully to avoid tearing the pasta.
Pressure Cook: Cancel the sauté function, close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 2 minutes.
Quick Release and Final Touches: When cooking is complete, perform a quick release by carefully turning the valve to venting. Open the lid and stir in the coconut milk, spinach, lemon juice, and an additional ¼ teaspoon salt. Mix gently until spinach wilts.
Serve: Ladle the soup into bowls and top generously with grated Parmesan cheese. Serve immediately while hot.

Notes

This easy, delicious Tortellini Soup is hearty and satisfying, perfect for a quick weeknight meal.
Use full fat coconut milk for creaminess; half and half is a good alternative if dairy is preferred.
Adjust salt to taste, depending on the saltiness of your chicken stock.
If you don’t have an Instant Pot, this recipe can be made on the stovetop by sautéing ingredients and simmering the soup as described.
Fresh tortellini cooks quickly; avoid overcooking to prevent it from becoming mushy.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 380
Sugar: 6 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 65 mg