Instant Pot Kale Tortellini Soup
This Instant Pot Kale Tortellini Soup is everything you want in a comforting meal—quick, flavorful, and satisfying. It’s perfect for a cozy dinner or when you’re short on time but still want something delicious. Give this Kale and Parm Soup a try, and you’ll keep coming back for more!
Equipment
- 1 Instant Pot
- 1 Sharp Knife
- 1 Cutting Board
- 1 Parmesan Grater
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 carrot diced
- 1 small can diced tomatoes about 14 oz
- 10 oz kale sliced (270 g)
- 21 oz frozen tortellini e.g., spinach and ricotta (600 g)
- 3 1/4 cups vegetable broth or water with 2 bouillon cubes (800 ml)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili flakes
- 1 tsp oregano
- 2/3 cup cooking cream 150 ml
- 3 1/2 oz Parmesan grated (100 g)
Instructions
- Turn on the Instant Pot to sauté mode. Add olive oil, onion, and carrot. Sauté for about 5 minutes until softened, then stir in the diced tomatoes.
- Add the kale, frozen tortellini, seasonings (salt, pepper, chili flakes, oregano), and vegetable broth. Mix well.
- Seal the Instant Pot lid and set it to pressure cook for 3 minutes.
- Once cooking is complete, carefully release the pressure manually. Stir in the cooking cream until combined.
- Serve hot, garnished with Parmesan cheese. Enjoy!