Description
This 20-Minute Instant Pot Tortellini Soup is a hearty, flavorful, and quick meal perfect for busy weeknights. Made with ground turkey, fire-roasted tomatoes, fresh cheese tortellini, and creamy coconut milk, it delivers comforting warmth with a bright touch of lemon and fresh spinach. Ready in under 20 minutes, this soup combines ease and deliciousness in one pot.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 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
Instructions
- Preheat and Sauté: Turn on the sauté function of your Instant Pot and let it preheat for 2-3 minutes. Add olive oil, diced onion, ground turkey, 2 teaspoons of salt, pepper, garlic powder, and oregano. Cook for 3-5 minutes, breaking up the meat as it cooks until browned and aromatic.
- Add Vegetables: Stir in the diced carrots and minced garlic. Sauté for another 1-2 minutes to soften the vegetables and release their flavors.
- Incorporate Liquids and Tomato Paste: Add the tomato paste, fire-roasted diced tomatoes, and low sodium chicken stock to the pot. Stir well to combine all ingredients evenly.
- Add Tortellini: Gently place the fresh cheese tortellini into the pot, pressing down lightly so they are mostly submerged but do not stir completely yet.
- Pressure Cook: Cancel the sauté mode. Close the Instant Pot lid securely and cook on high pressure for 2 minutes. Once the cooking cycle finishes, perform a quick release of the pressure valve to safely open the pot.
- Finish the Soup: Open the lid and stir in the coconut milk, fresh spinach, lemon juice, and the remaining ¼ teaspoon of salt. Mix gently until the spinach wilts and the soup is creamy and bright.
- Serve: Ladle soup into bowls and top generously with freshly grated Parmesan cheese. Enjoy hot as a comforting and flavorful meal.
Notes
- This soup is wonderfully hearty and comes together quickly for a perfect weeknight meal.
- Fresh cheese tortellini adds creaminess and richness; you can substitute with frozen but adjust cooking time if needed.
- Using fire-roasted diced tomatoes enhances the depth of flavor.
- Full fat coconut milk creates a creamy texture; half and half can be used as a dairy substitute.
- Adding lemon juice brightens the soup and balances the richness.
- Parmesan cheese is recommended for serving but can be omitted or substituted for a dairy-free option.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
