Tortellini vegetable soup Instant Pot method
Vegetable Tortellini soup is a comforting Italian-American soup made with Instant Pot. This tastes amazing with the tender tortellini and with rich vegetable soup. This healthy soup is made with loads of fresh vegetables, with smoky roasted green and red peppers.
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
- 1 cup tortellini
- 1 tbsp olive oil
- 1/4 cup red pepper
- 1/4 cup green pepper
- 1 tbsp garlic minced
- 1/2 cup carrot chopped
- 1/2 cup cauliflower florets
- 1/4 cup sweet corn
- 1/4 cup green peas
- 1/2 cup mushrooms sliced
- 1 cup tomato chopped
- 1 cup green beans
- 1 cup water
- 2 cup vegetable broth
- 1 salt or as required
- 1/6 tsp oregano dried
- 1/6 tsp basil dried
- 1/6 tsp thyme dried
Set instant pot in saute mode.
Add olive oil, minced garlic, red pepper slices, green peppers slices.
Saute until the peppers shrink down from its original shape or garlic discolors slightly.
Now corn, peas, carrots, mushroom, cauliflower, green beans, tomato.
Set the timer for 10 minutes manually.
Then allow the instant pot to release the pressure by itself.
Open the lid and add frozen tortellini.
Now set the timer for 3 minutes manually by using +,- buttons.
Once the cooking cycle ends, quick release the pressure manually for a couple of seconds at regular intervals.
Once the Instant pot completely released the pressure. Open the lid and add dried oregano, thyme and basil. Adjust the salt.
Transfer the soup to the serving bowls and serve hot.
Calories: 422kcal | Carbohydrates: 67g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1414mg | Potassium: 1001mg | Fiber: 12g | Sugar: 18g | Vitamin A: 7275IU | Vitamin C: 81mg | Calcium: 160mg | Iron: 5.2mg