Instant Pot Vegan Tortellini Soup with Spinach
This vegan tortellini soup is a hearty, Italian-style dinner made in the Instant Pot with dairy-free tortellini, cannellini beans, and fresh spinach in a herby marinara broth. Everything cooks together in one 5-minute pressure cycle, so this easy tortellini soup recipe is ready in under 30 minutes. No sausage, no cream, and perfect for weeknights and meal prep.
Servings 6 people
Calories 266.41kcal
Equipment
Ingredients
- 10 oz refrigerated vegan tortellini
- 1 tablespoon olive oil
- 4-5 cloves garlic
- 1 onion
- 1 jalapeno
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 15.5 oz cannellini beans
- 15.5 oz marinara sauce
- 2 cups spinach
- ½ cup basil
- ¼ cup cilantro
- 2 tablespoon dried parsley
- 5 cups water or veg broth
- salt
- ⅓ cup vegan Parmesan cheese
Instructions
- Set the Instant Pot to Sauté and add olive oil. Fry the minced garlic and chopped jalapeño until fragrant, about 30 seconds.
- Add the chopped onions and cook until they turn soft and translucent. Priya's tip: don't rush this step. Well-cooked onions add sweetness and depth to the broth.
- Stir in the marinara sauce and mix well so it coats the onions evenly.
- Drain and rinse the cannellini beans, then add them to the pot. Mix gently so the flavors start to come together.
- Sprinkle in the dried oregano, red pepper flakes, thyme, and rosemary, along with a little salt. Stir to combine.
- Pour in the water or vegetable broth and stir well. Priya's tip: scrape the bottom of the pot before you close the lid. Marinara can stick and trigger the Instant Pot's burn warning.
- Gently add the vegan tortellini and press it down so it's fully submerged in the broth. Priya's tip: if you're using frozen tortellini, the pot takes a little longer to come to pressure, and that's fine.
- Press Cancel, close the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. As soon as it's done, release the pressure manually. Priya's tip: release the pressure right away, or the tortellini will keep cooking and turn mushy.
- Open the lid and stir in the fresh spinach. It wilts in seconds in the hot soup and stays bright green. Priya's tip: You can chop the spinach or add it whole.
- Taste and adjust the salt, then sprinkle with dried parsley, chopped cilantro, and torn basil leaves. Top each bowl of tortellini soup with vegan Parmesan or nutritional yeast.
Notes
- Release the pressure right away. Leaving it on natural release overcooks the tortellini.
- Scrape the pot before pressure cooking. Marinara can stick to the bottom and trigger a burn warning.
- Add the spinach last. It wilts in seconds in the hot soup and stays bright green.
- Taste after cooking. Marinara brands vary a lot in salt, so season at the end.
- Expect it to thicken. Leftover Instant Pot tortellini soup keeps absorbing broth, so add a splash of water or broth when reheating.
- Check every label. Look for dairy-free tortellini and vegan Parmesan, and gluten-free tortellini if you need it.
Nutrition
Calories: 266.41kcal | Carbohydrates: 40.74g | Protein: 13.77g | Fat: 6.98g | Saturated Fat: 2.46g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 2.1g | Cholesterol: 27.09mg | Sodium: 857.98mg | Potassium: 361mg | Fiber: 7.11g | Sugar: 4.96g | Vitamin A: 1732.12IU | Vitamin C: 14.61mg | Calcium: 248.5mg | Iron: 3.96mg