Name: 20-Minute Instant Pot Tortellini Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 pound ground turkey; 2 ¼ teaspoons salt, divided; ½ 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; ¾ cup full fat coconut milk (or half and half); 2-3 large handfuls fresh spinach; Juice of 1 lemon; Parmesan cheese, for serving

If you’re craving a cozy, comforting meal that you can whip up fast, you’re in for a treat with this 20-Minute Instant Pot Tortellini Soup Recipe. I absolutely love how this soup comes together with rich flavors, tender tortellini, and that velvety coconut milk finish — all ready in just about 20 minutes. Trust me, once you try this, it’ll become your go-to weeknight soup that satisfies everyone at the table without a ton of hassle.

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Why You’ll Love This Recipe

Speedy and Easy: The whole soup is done in just 20 minutes thanks to the Instant Pot magic.
Creamy and Comforting: Coconut milk adds a beautiful creaminess without heaviness.
Flavors That Pop: Lemon juice and Parmesan balance the rich broth perfectly.
Family-Friendly: Ground turkey and cheese tortellini make it hearty enough for everyone to love.

Two white bowls filled with creamy tortellini soup sit on a white marbled surface. Each bowl has three visible layers: a creamy orange broth base, a mix of tortellini pasta with a pale yellow color curled into round shapes, and a topping of orange carrot slices, dark green spinach leaves, small chunks of browned ground meat, and specks of finely chopped green herbs. A sprinkle of grated pale yellow cheese lightly covers the top of the soup. Surrounding the bowls, there are pieces of light beige crusty bread, chunks of hard pale yellow cheese, a wooden bowl filled with more grated cheese, a metal cheese grater with holes visible, and part of a pressure cooker with a digital display. The scene has bright, soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients create a delicious, well-rounded soup with a nice balance of protein, veggies, and creamy richness. When shopping, look for fresh cheese tortellini and fire-roasted diced tomatoes to really elevate the flavor.

Olive oil: I use a good quality extra virgin for the sauté base—it lends a subtle fruity note.
Yellow onion: Adds sweetness and depth when sautéed.
Ground turkey: Lean protein that cooks quickly and soaks up all the seasonings.
Salt & pepper: Essential for seasoning; I recommend tasting as you go.
Garlic powder & oregano: These spices bring warmth and Italian flair.
Carrots: Diced small so they cook quickly yet still provide some bite.
Fresh garlic cloves: Give a punch of flavor—mince finely for even distribution.
Tomato paste: Intensifies the tomato flavor and adds body.
Fire-roasted diced tomatoes: Smoky notes enhance the soup’s savoriness.
Low sodium chicken stock: Use low sodium so you control overall saltiness.
Fresh cheese tortellini: The star ingredient; tender and cheesy for a comforting bite.
Full fat coconut milk (or half and half): Creams up the soup without dairy heaviness—coconut milk adds a lovely subtle sweetness.
Spinach: Adds freshness and a pop of color right before serving.
Lemon juice: Brightens and balances all the rich flavors perfectly.
Parmesan cheese: Nothing beats a generous sprinkle on top for that savory umami kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this soup depending on the season or what’s in my fridge. Feel free to personalize and make it your own — that’s the best part about soups, isn’t it?

Swap the meat: I’ve used Italian sausage instead of turkey for a spicier, richer flavor, and it’s a hit every time.
Make it vegetarian: Skip the meat and add mushrooms or zucchini—just increase the cooking time slightly to soften the veggies.
Dairy alternative: If you don’t have coconut milk, half and half or heavy cream both work great to keep it creamy.
Greens choices: Spinach works beautiful, but kale or Swiss chard are also fantastic for more bite and nutrition.

How to Make 20-Minute Instant Pot Tortellini Soup Recipe

Step 1: Sauté the aromatics and turkey

Start by turning on the sauté function on your Instant Pot and letting it preheat for 2 to 3 minutes. Add the olive oil, diced onion, ground turkey, salt, pepper, garlic powder, and oregano. Cook for about 3 to 5 minutes, breaking the meat up with your spoon to get nice little crumbles. When the turkey is starting to brown, toss in the diced carrots and minced garlic, cooking for another 1 to 2 minutes. You’ll smell those amazing flavors building right here!

Step 2: Build the soup base

Next, stir in the tomato paste, fire roasted diced tomatoes, and chicken stock. Give everything a good stir to combine. Now, add your fresh cheese tortellini right on top, gently pressing them down so they’re just lightly submerged but don’t completely stir them in — this helps prevent sticking during pressure cooking.

Step 3: Pressure cook for speedy perfection

Cancel the sauté mode, close your Instant Pot lid, and seal the valve. Cook on high pressure for 2 minutes — yes, just 2! That’s the magic of fresh tortellini. When time is up, do a quick release to let out the steam safely. Once the valve drops, open the lid carefully.

Step 4: Stir in creamy greens and fresh brightness

Immediately stir in the coconut milk, fresh spinach, and lemon juice. Add a touch more salt if needed to balance everything. The spinach wilts instantly in the hot soup, and the lemon juice brightens the whole bowl like sunshine on a chilly day.

Step 5: Serve with love (and parmesan!)

Ladle the soup into bowls and top generously with freshly grated Parmesan cheese. I love how the cheese melts slightly into the hot broth, adding a salty, nutty finish that keeps everyone coming back for seconds.

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Pro Tips for Making 20-Minute Instant Pot Tortellini Soup Recipe

Don’t Overcook the Tortellini: The 2-minute pressure cook keeps fresh tortellini tender but not mushy.
Add Greens Last: Tossing in spinach at the end keeps it vibrant and not overcooked.
Use Lemon for Balance: I learned adding lemon juice brightens the flavor and cuts through the richness perfectly.
Quick Release Steam Safely: Always shield your hand when releasing pressure quickly to avoid steam burns.

How to Serve 20-Minute Instant Pot Tortellini Soup Recipe

The image shows two white bowls filled with a creamy soup with three main visible layers. The top layer has chopped green spinach leaves and sprinkled grated cheese with a powdery texture. Below that, there are round orange carrot slices and red tomato chunks, scattered around and soft in texture. The bottom layer consists of tender, folded tortellini pasta pieces in a light beige color, floating in a creamy, orange-tinted broth. Each bowl has a metal spoon resting inside it. The bowls sit on a white marbled surface next to slices of rustic bread and a wooden bowl filled with more grated cheese. There is also a silver kitchen appliance partly visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for plenty of freshly grated Parmesan — it melts beautifully and adds that perfect salty finish. Sometimes I sprinkle some crushed red pepper flakes for a little heat or chopped fresh basil when I have it on hand. A drizzle of good olive oil on top brings out extra richness, too.

Side Dishes

A crisp green salad with a tangy vinaigrette complements this warm, creamy soup wonderfully. Or, if I’m feeling indulgent, some garlic bread or warm crusty baguette to soak up every last drop is a must-have.

Creative Ways to Present

For a special occasion, I like serving this soup in pretty soup bowls with a small Parmesan crisp on the side. You can also layer the soup into mason jars for an individual serving idea that’s cute and practical—perfect for casual dinner parties.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini will soak up a lot of the broth over time, so I like to keep a little extra chicken stock on hand to loosen it back up when reheating.

Freezing

Freezing works okay but the tortellini texture can get a bit mushy after thawing. If you want to freeze it, I recommend storing the soup and cooked tortellini separately if possible — freeze the soup base without pasta, then add fresh tortellini when reheating.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to avoid sticking. If the soup is too thick, stir in broth to get your preferred consistency. Add fresh spinach during reheating to revive that vibrant color and texture.

FAQs

Can I use frozen tortellini in this soup?

Yes, you can swap fresh tortellini for frozen, but you might want to increase the pressure cooking time by a minute or two to ensure they cook through well. Keep an eye on texture to avoid overcooking.
What if I don’t have an Instant Pot?

This soup also works beautifully on the stovetop. Simply sauté the ingredients, bring the soup to a boil with tortellini, then simmer until the pasta is tender—usually 5 to 7 minutes. Add the coconut milk and spinach at the end.
Can I make this soup vegan?

Absolutely! Use plant-based ground “meat” alternatives or more veggies, swap the chicken stock for vegetable broth, and opt for dairy-free cheese tortellini or pasta. Coconut milk keeps it creamy and delicious.
How do I avoid the tortellini sticking together?

In the Instant Pot, add the tortellini on top of the soup ingredients without stirring them in completely, then gently press down to submerge. This helps keep them from clumping while cooking under pressure.
What type of tortellini should I use?

Fresh cheese tortellini works best for quick cooking and that luscious melty cheese inside, but you can also use frozen or refrigerated versions. Just adjust cook times accordingly.

Final Thoughts

This 20-Minute Instant Pot Tortellini Soup Recipe has quickly become one of my absolute favorites for busy nights when I want a warm, satisfying meal on the table fast. It’s one of those dishes that feels like a big, comforting hug in a bowl — creamy, flavorful, and just the right amount of hearty. I hope you enjoy making it as much as I do, and that it becomes an easy staple for your family too!