Delicious Instant Pot Tortellini Soup is the latest recipe in my “Mini Series” for the 3-quart electric pressure cooker. This hearty tortellini soup combines vegetables, lean ground beef or turkey, white beans and plenty of herbs for deep flavor. The recipe yields about 5 cups and can be doubled for a 6-quart pressure cooker.
Instant Pot Tortellini Soup
Cooking for one or two can be a challenge if you’re used to making large batches. The 3-quart Mini electric pressure cooker makes it easy to prepare smaller, well-portioned meals without endless leftovers. Scaling down recipes has been fun and led to this Instant Pot Mini – Tortellini Soup, a flavorful, filling choice for weeknight dinners.
This tortellini soup is versatile. If you don’t have every ingredient on hand, you can swap in vegetables like zucchini, corn or celery. Try to keep the herbs—rosemary and thyme—if possible, since they contribute the characteristic savory aroma that defines the soup.
Enjoy experimenting with the ingredients and adjust to your taste.
Instant Pot Mini – Mac and Cheese
Instant Pot Mini – Sweet Potato Chili
Instant Pot Mini – Jerk Thighs and Rice
Instant Pot Mini – Tasty Black Beans
Instant Pot Mini – Spaghetti
Instant Pot Mini – Tortellini Soup
Ingredients
- ½ lb Lean Ground Beef or Turkey* (93% lean)
- ½ small Sweet Onion, chopped
- 2 small Carrots, chopped
- 2 small cloves Garlic, pressed or finely minced
- 1 tsp Fresh Ginger, grated (or 1/4 tsp powdered)
- 3 ¼ cups Chicken or Vegetable Broth, low sodium
- 1 Bay Leaf
- 1 sprig Fresh Thyme (or 1/2 tsp dried)
- 1 sprig Fresh Rosemary, about 3-4 inches long
- 1 cup Mushrooms, thickly sliced
- ½ tsp Kosher Salt (or 1/4 tsp table salt)
- ¼ tsp Pepper
- 1 15 oz can White Beans, drained & rinsed
- 1 cup Refrigerated Tortellini
Optional
- ¾ cup Sweet Potato, cubed
Garnish
- Grated Parmesan Cheese
Instructions
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Set the Instant Pot to Sauté (Normal/Medium). When it reads “Hot,” add the ground meat. If using ground turkey, add a little oil first. Cook, stirring occasionally, until the meat is nearly cooked through.
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Add the chopped onion and carrots and cook a few minutes until the onion becomes translucent, stirring occasionally.
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Stir in the garlic and grated ginger and cook briefly to release their aroma.
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Pour in the broth and give everything a good stir.
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Add the bay leaf, thyme, rosemary, mushrooms, salt, pepper and drained white beans. If using sweet potato, add it now.
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Stir in the refrigerated tortellini.
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Secure the lid and set the steam release valve to Sealing.
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Cancel the Sauté function.
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Select Pressure Cook (Manual) and set the time to 5 minutes.
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When the cooking cycle finishes, allow a 5-minute natural release. Then carefully turn the steam release to Venting to release the remaining pressure.
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When the float valve drops, open the lid, stir the soup, taste and adjust salt if needed.
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Garnish with grated Parmesan if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Resources to Make Instant Pot Tortellini Soup Recipe and More
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