I stole this recipe for Tortellini Soup with Spring Vegetables from a cookbook called Instant Pot Italian. This easy to make pressure cooker soup is perfect for any time of the year. Chopped carrots, onion and celery are cooked using the sauté function. Then chicken broth, frozen peas and dried tortellini are added to the pot. Next the cooker is sealed and cooks for 10 minutes. After releasing the pressure the soup is seasoned with salt and pepper and then served with Parmesan cheese. Using dried tortellini is the secret to making this soup.
Did you know? Shape is the main difference between the types of pasta. Tortellini means “little twists.”² (see more trivia in the Trivia tab)
Start this recipe by dicing 2 peeled carrots, chop ½ onion and dice 2 celery ribs.
Then sauté the carrot in the pot with the chopped onion and 2 celery ribs first using the sauté function on the pressure cooker.
Then add 6 cups chicken broth, 9 oz package dried tortellini and 1 cup fresh or frozen green peas to the pressure cooker.
Next add 1 minced garlic clove, salt and pepper. Stir to combine.
Lock the lid, then select Pressure Cook and adjust to HIGH for 10 minutes.
When the soup cooking time is up, let the pressure come down naturally for 10 minutes, then quick release the remaining pressure. Season the soup with salt and pepper (if needed)and Parmesan cheese.
If you liked the recipe for Tortellini Soup with Spring Vegetables you can try other tortellini recipes like Italian Tortellini Pasta Salad, Tortellini with Tomato Cream Sauce or Meatball Tortellini Soup.
Tortellini Soup with Spring Vegetables
Ingredients
- 6 cups chicken broth
- 9 oz package dried tortellini
- 1 cup fresh or frozen green peas
- 1 small carrot thinly sliced into coins
- 3 inch Parmesan cheese rind optional
Gremolata
- 2 tbsp fresh Italian parsely leaves
- 1 ½ tsp finely grated lemon zest
- ½ small garlic clove
Instructions
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Combine the broth, tortellini, peas, carrot and cheese rind in the pot. Lock the lid, select Pressure Cook and adjust to HIGH for 10 minutes.
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While the soup is cooking, make the gremolata. Mound the parsley, lemon zest and garlic on a cutting board, Sprinkle with a few pinches of salt and chop everything together until you get a slightly moist, finely chopped mixture.
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When the soup cooking time is up, let the pressure come down naturally for 10 minutes, then quick release the remaining pressure. Season the soup with salt and pepper and discard the cheese rind.
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Ladle the soup into bowls and sprinkle with gremolata.
Recipe Notes
I omit the gremolata. Also, I sauté the carrot in the pot with ½ chopped onion and 2 celery ribs first using the sauté function. Then I continue with the recipe. The dried tortellini at my grocery store is a 12 oz package so I increased the broth to 8 cups instead.