Description
This 20-Minute Instant Pot Tortellini Soup is a hearty and satisfying meal perfect for busy weeknights. Packed with flavorful ground turkey, diced tomatoes, cheese tortellini, creamy coconut milk, fresh spinach, and a bright finish of lemon juice and parmesan cheese, this recipe delivers comfort and nutrition quickly and easily.
Ingredients
Scale
Main 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
Instructions
- Preheat and Sauté: Turn on the sauté button on the Instant Pot and let it preheat for 2-3 minutes. Add olive oil, diced onion, ground turkey, 2 teaspoons salt, pepper, garlic powder, and oregano. Cook for 3-5 minutes, breaking up the meat until turkey is browned. Add diced carrots and minced garlic, then cook for an additional 1-2 minutes.
- Add Tomato and Stock: Stir in tomato paste, fire roasted diced tomatoes, and chicken stock until combined. Gently press the tortellini into the soup to submerge but do not fully stir them in. Press cancel to turn off the sauté function.
- Pressure Cook: Close the Instant Pot lid securely and set to cook on high pressure for 2 minutes. When the cooking time completes, perform a quick release of the steam valve to release pressure safely.
- Finish the Soup: Open the lid, then stir in the coconut milk, fresh spinach, juice of one lemon, and the remaining ¼ teaspoon salt. Stir gently to combine and wilt the spinach in the hot soup.
- Serve: Ladle the soup into bowls and generously sprinkle with parmesan cheese. Serve hot for a delicious, comforting meal.
Notes
- This recipe comes together in under 20 minutes, making it ideal for quick weeknight dinners.
- The use of coconut milk lends a creamy texture and subtle richness; half and half can be used as a substitute if preferred.
- Fire roasted diced tomatoes add a smoky depth to the soup; regular diced tomatoes can be used if unavailable.
- Fresh spinach can be substituted with kale or Swiss chard for a different leafy green.
- You can cook this soup on the stovetop by following the same steps but simmering the soup with tortellini for 5-7 minutes until cooked through.
- Adjust salt and pepper to taste, especially if using low-sodium stock or other substitutions.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
