Name: 20-Minute Instant Pot Tortellini Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: 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 of fresh cheese tortellini; ¾ cup full fat coconut milk (or half and half); 2-3 large handfuls of spinach; Juice of 1 lemon; Parmesan cheese, for serving

If you’ve ever wanted a comforting, creamy soup that comes together super fast, this 20-Minute Instant Pot Tortellini Soup Recipe is where it’s at. I absolutely love how it balances rich flavors with light, fresh ingredients—all in about the time it takes to tidy up your kitchen. Whether you’re whipping it up on a busy weeknight or craving a warm hug in a bowl, this recipe has become a staple for me (and I can’t wait for you to try it!).

💚

Why You’ll Love This Recipe

Speedy and Convenient: It’s done in just 20 minutes, perfect for busy nights when you want something hearty without the hassle.
Rich, Balanced Flavor: The blend of ground turkey, fire-roasted tomatoes, and creamy coconut milk gives it a satisfying depth without being too heavy.
Comfort Food with a Fresh Twist: The addition of lemon juice and spinach brightens it up, so it never feels dull or one-dimensional.
Simple Ingredients, Big Impact: You probably have most of these pantry staples on hand, making it an effortless go-to meal.

Two white bowls filled with creamy tortellini soup resting on a white marbled surface. Each bowl contains three layers: the bottom layer is a rich orange creamy broth, middle layer has plump tortellini pasta pieces along with chopped carrots, spinach, and small bits of cooked ground meat, and the top layer is sprinkled with grated cheese and chopped fresh herbs. Around the bowls are scattered chunks of parmesan cheese, a cheese grater, slices of white bread, and a bowl filled with grated cheese. A spoon rests near the bowls, and part of a kitchen appliance is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here work beautifully together to create a rich and nourishing soup. You’ll want fresh tortellini if you can find it, since it cooks up quickly and stays tender. And don’t skimp on the Parmesan—it’s what really ties the whole dish together.

Olive oil: I like using extra virgin for flavor, but any olive oil works well as a sauté base.
Yellow onion: Diced small to melt into the soup and add subtle sweetness.
Ground turkey: A lean protein that keeps the soup light but filling—feel free to swap for ground chicken or beef if you prefer.
Salt: Essential for seasoning throughout; I recommend low sodium options in other ingredients to control the salt level.
Pepper: Just enough to add a little warmth without overpowering.
Garlic powder: Gives an easy boost of garlicky richness alongside fresh garlic.
Oregano: This earthy herb complements the tomato base and adds an Italian vibe.
Carrots: Diced small, they bring gentle sweetness and texture.
Garlic cloves: Fresh minced garlic elevates the aroma and fresh flavor.
Tomato paste: Concentrated tomato goodness that deepens the soup’s flavor.
Fire roasted diced tomatoes: Adds a smoky, vibrant tomato base that’s way better than plain canned tomatoes.
Low sodium chicken stock: Keeps the broth flavorful without being salty—plus, it helps you control the seasoning.
Fresh cheese tortellini: Cooks quickly and adds lovely pockets of cheesy comfort.
Full fat coconut milk (or half and half): Gives the soup a luxurious creaminess with a subtle hint of sweetness.
Spinach: Adds a pop of color, nutrients, and a fresh lift at the end.
Lemon juice: Brightens every bite and balances the richness—don’t skip this!
Parmesan cheese: For topping, adds savory saltiness and that classic Italian finish.

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 making this 20-Minute Instant Pot Tortellini Soup Recipe my own depending on what’s in season or what’s in my fridge. Feel free to get creative—you’ll find you can swap in or add lots of veggies or proteins without losing that cozy, comforting vibe.

Meat swap: Sometimes I switch ground turkey for Italian sausage when I want a spicier, more robust flavor—so good!
Veggie boost: Throw in chopped zucchini or kale alongside the spinach for extra texture and nutrition.
Dairy swap: Use heavy cream instead of coconut milk if you prefer a richer, more traditional creaminess.
Spicy kick: Add a pinch of red pepper flakes during sautéing if you love a bit of heat in your soup.

How to Make 20-Minute Instant Pot Tortellini Soup Recipe

Step 1: Sauté and Build Flavor

Hit the sauté button on your Instant Pot and give it a minute or two to warm up. Then add your olive oil, diced onion, ground turkey, salt, pepper, garlic powder, and oregano. Break up the turkey as it cooks so it browns evenly—this is where a lot of flavor starts developing. After about 3-5 minutes, toss in the diced carrots and minced garlic and cook another couple minutes until everything’s fragrant and just starting to soften.

Step 2: Add Liquids and Tortellini

Stir in the tomato paste, fire roasted diced tomatoes, and chicken stock. Give everything a good mix—this is the hearty base of your soup. Then gently add the fresh cheese tortellini, pressing it down so it’s mostly submerged but try not to stir it too much because the tortellini can stick to the bottom if you’re not careful.

Step 3: Pressure Cook and Finish

Pop the lid on, make sure it’s sealed, and set your Instant Pot to cook at high pressure for 2 minutes. When done, quick release the pressure carefully, open up the lid, and stir in the coconut milk, handfuls of fresh spinach, a squeeze of lemon juice, and an extra sprinkle of salt. This last step is when your soup really comes alive with creaminess and brightness.

Step 4: Serve Warm with Parmesan

Ladle into bowls and make sure you’re generous with the Parmesan on top—I promise it’s worth it! This soup is comforting, creamy, and full of layers of flavor you’ll want seconds of.

👨‍🍳

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

Don’t Over-Stir the Tortellini: Gently pressing the tortellini under the liquid prevents sticking without breaking them up—trust me, it makes for a prettier soup.
Quick Release Safely: When releasing pressure, use a towel or utensil to avoid steam burns and don’t rush this step for your safety.
Use Fresh Herbs if Possible: I sometimes swap dried oregano for fresh basil or parsley for an extra fresh pop right before serving.
Adjust Creaminess to Taste: Start with less coconut milk—you can always add more at the end if you want it richer.

How to Serve 20-Minute Instant Pot Tortellini Soup Recipe

Two white bowls filled with creamy tortellini soup are placed on a white marbled surface. The soup has three layers visible: a creamy orange broth base with small green spinach leaves, orange carrot pieces, and red tomato chunks mixed throughout. On top, there are folded pasta tortellinis with a pale yellow color, and a sprinkle of grated white cheese and chopped green herbs covers the soup. A silver spoon rests inside each bowl. Nearby, there are two slices of light brown bread and a small wooden bowl filled with grated cheese. A slow cooker pot is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with freshly grated Parmesan because it melts right into the hot soup and adds just the right salty tang. Sometimes I also sprinkle a pinch of crushed red pepper flakes or chopped fresh basil for a little extra flair and aroma.

Side Dishes

Crusty garlic bread pairs so well with this soup, letting you soak up every last drop. I also like a simple side salad with a lemon vinaigrette to echo the soup’s brightness and keep the meal balanced.

Creative Ways to Present

For a cozy dinner party, serve this soup in rustic bowls with a sprinkle of edible flowers or microgreens on top—it instantly looks fancy and inviting. You could also hollow out small sourdough bread bowls to ladle the soup into for a fun twist!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The tortellini can absorb some broth overnight, so if it seems thick the next day, just stir in a splash of broth or water to loosen it up when reheating.

Freezing

This soup freezes okay but the texture of the tortellini changes slightly, getting a bit softer. If freezing, I recommend undercooking the tortellini slightly before freezing, then finishing cooking when reheating to keep the best texture.

Reheating

Reheat gently on the stove over low heat to prevent the coconut milk from separating. Stir often and add a splash of broth or water if it thickens too much. Avoid microwaving at high power so it warms evenly.

FAQs

Can I use frozen tortellini instead of fresh in this recipe?

Yes! Frozen tortellini works fine, though it may need a minute or two longer under pressure. Just add them to the pot last and adjust cooking time slightly to avoid overcooking.
Is there a vegetarian version of the 20-Minute Instant Pot Tortellini Soup Recipe?

Absolutely! Simply skip the ground turkey and use vegetable broth instead of chicken stock. You can add more veggies like mushrooms or zucchini to keep it hearty.
Can I make this soup on the stovetop instead of an Instant Pot?

Yes! Just follow the sauté steps in a large pot, then simmer with tomatoes and stock, cooking the tortellini separately or directly in the soup until tender—about 5-7 minutes more.
Can I substitute the coconut milk with something else?

You can use half and half or heavy cream if you prefer a more traditional creaminess. Coconut milk adds a subtle sweetness and creaminess but isn’t overpowering in this recipe.
How do I prevent the tortellini from sticking together?

Gently press the tortellini under the broth without stirring vigorously, and avoid stirring while cooking under pressure. This helps them stay separated and prevents sticking.

Final Thoughts

This 20-Minute Instant Pot Tortellini Soup Recipe has quickly become one of my favorite weeknight meals—not just because it’s fast, but because every bite feels like a warm, satisfying hug. I love how the flavors come together effortlessly, and the creamy texture with a hint of lemon brightens everything up perfectly. Give it a try—you’ll find it’s just as easy as it is delicious, and I bet it’ll become a regular in your recipe rotation too.