Instant Pot Zucchini Tortellini Soup is so smooth and creamy without a drop of cream! We're using vegetables to deliver that velvety, rich flavor we all want in a comforting soup. Read on for my trick!
I am indeed soup obsessed.
I've even been known to whip up a batch or two of this Chicken Enchilada Soup in the dead of summer and adjust my AC so I can enjoy it without sweating.
Anyone else? There must be someone.
Well, this Zucchini Soup was actually developed in the dead of summer as a way to use up some of the zucchini exploding from my garden.
It was love at first slurp, and we've been enjoying it ever since with all kinds of mix-ins, toppings, and dippers.
My kids' favorite version of this soup was this tortellini version, and being the sucker that I am for fun recipe titles, this Zucchini Tortellini Soup was the version I decided to bring to you all (I'll give you more options below).
WHY YOU WILL LOVE INSTANT POT ZUCCHINI TORTELLINI SOUP
- HELLO VEGGIES!: We're using the power of vegetables to bring flavor and creaminess. We start out with the mighty leek to build incredible flavor, then use zucchini and potato to thicken the soup, making it feel similar to a cream-based soup.
- TORTELLINI: Who can resist cheese-filled pasta? We're fans through and through. If you have a “green food”-resistant individual at home, the tortellini just might be the thing to convince them to dive in.
- VERSATILE: Even without the tortellini or any other optional garnishes, this soup is incredible. You can eat it without the extras for a “Cream of Zucchini”-type experience, or you can clean out the fridge of any meat or veggie scraps because it will pair with just about anything.
HOW TO MAKE ZUCCHINI SOUP IN THE PRESSURE COOKER
- Sauté the leeks until they start to soften
- Add potato, zucchini, seasonings, and broth; pressure cook
- Blend the soup until smooth and creamy
- Add the tortellini
- Simmer until they float to the top
- Top to your heart's content or eat it as is
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- USE LEEKS: Diced onions will, of course, work, but I've tried it both ways and leeks rule all. With so few ingredients going into this soup, you need that delicious savory flavor that only leeks can give. Trust me on this! Don't know how to cut leeks? Check out this post for the details.
- WATCH THE LEEKS CLOSELY: Leeks don't give off as much moisture as regular onions do, so be sure to sauté them in oil (or water) and stir often. They will burn in seconds (I know from experience).
- START WITH HALF THE BROTH: In the recipe instructions, I write to add only half of the broth to pressure cook the soup. This is important because the soup will come up to pressure quicker, and when it comes time to blend, the job is much easier with the smaller volume.
- BLENDING PRECAUTIONS: If using a tabletop blender, make sure to start at a slow speed then gradually turn it up. This will help to prevent splattering very hot soup on your arms. I even go as far as to put a kitchen towel over the top just to be safe.
- GET CREATIVE: This makes a great base for all kinds of add-ins or toppings. More on that in a second.
- FREEZING TIPS: If you plan to freeze the soup, I suggest you store the tortellini separately. I haven't tried it — it may actually work just fine, but pasta can go mushy once cooked, then frozen, then thawed. Let me know if you try it though!
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers and store in a sealed container in the fridge for up to 4 days.
- REHEAT: Use the microwave or a pan on the stovetop to reheat the soup. It will be thick when it's cold, but will loosen up once heated through.
- FREEZE: If possible, freeze the soup without the tortellini. Cool leftovers and place in a freezer safe bag or container for up to 3 months.
MAKE AHEAD TIPS
- Chop leeks and zucchini up to 3 days in advance and store them in the fridge.
- The soup reheats well, so you can even make the entire soup up to 3 days in advance and reheat before serving. Add extra broth if needed to thin.
WHAT TO SERVE WITH ZUCCHINI SOUP
- ADD-INS: Any kind of pasta, rice, or quinoa makes an excellent substitute for the tortellini. I've also added the following with great success: roasted vegetables, rotisserie chicken, sliced sausage, and chopped spinach.
- TOPPINGS: My favorite is a swirl of sour cream or yogurt and a squeeze of lemon. Chopped dill and basil are delicious. I'm assuming cilantro or parsley would also go well.
- DIPPERS: A torn piece of this Rosemary Asiago Bread is positively dreamy! Breadsticks and Focaccia Bread are great options. Also serves well in a Whole Wheat Bread Bowl.
- CREAM OF ZUCCHINI SOUP: Keep it simple by adding no extras and just adding a splash of cream or yogurt to add more richness.
- ZUCCHINI SOUP WITH SPINACH: Blend a big handful of spinach into the soup for added veggies and nutrients.
- ZUCCHINI SOUP WITH SAUSAGE: My favorite version of this soup includes sliced sausage with the tortellini. I highly recommend it!
Nothing makes me happier than watching my kids joyfully eat vegetables, and this one was a winner all the way around the table (“soup-is-not-a-meal” hubby included).
With so many options for add-ins, toppings, and dippers, this is one of my favorite soups to serve alongside a buffet of options. It makes it fun for the kids and speaks to my “go-big-on-toppings-or-go-home” philosophy.
I hope you love it too!
MORE INSTANT POT ZUCCHINI RECIPES
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT ZUCCHINI SOUP
This recipe was inspired by both Mel's Kitchens Café Basil Spinach Soup and Foolproof Living's Cream of Zucchini Soup. I love them both so I decided to mish-mash them into this new version that I simply adore!Print
Instant Pot Zucchini Tortellini Soup
Easy Instant Pot Zucchini Tortellini Soup is a nourishing soup filled with vegetables that's versatile enough for any toppings you can imagine.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
- 1 tablespoon olive oil
- 3 medium leeks, white and light green parts only, sliced in half then into half moons; rinsed and drained well
- 2 cloves garlic
- 1 medium size Yukon gold potato, peeled and coarsely chopped
- 4 medium zucchini (approximately 1 ½ pounds), ends trimmed and coarsely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups low-sodium chicken broth, divided
- 10–20 ounces frozen tortellini (depending on how much tortellini you want in it)
Toppings: fresh chopped dill and/or basil, sour cream or yogurt, fresh squeezed lemon juice
Optional add-ins: Chopped spinach, rotisserie chicken, sliced cooked sausage, etc.
- Select sauté on the pressure cooker and add oil. When hot, add leeks and sauté until soft, about 4 minutes. Add garlic and saute 1 more minute.
- Add potato, zucchini, salt, pepper, and 2 cups of the chicken broth.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When pressure cooking is complete, use a quick release.
- Blend with an immersion blender right in the pot until very smooth, or carefully pour into a blender and purée until smooth. BE CAREFUL WHEN BLENDING HOT LIQUIDS.
- Add remaining 2 cups of chicken broth (or less if you want the soup thicker). Press sauté to bring soup to a boil. Add tortellini and cook per package instructions. Typically, once the pasta floats to the top, it’s done.
- Season to taste. Serve hot topped with herbs, a dollop of sour cream or yogurt, and a squeeze of lemon juice.
- I add only half of the chicken broth to the pot in the beginning because this will allow the pressure cooker to come up to pressure quicker. It’s also less soup to blend after it’s done cooking, which is especially nice if you’re using a tabletop blender.
- Be very careful when blending hot liquids in a high-speed blender. I place a hand towel over the lid, then start on a slow speed and gradually turn it up.
- This soup is an amazing base for all kinds of add-ins. Try adding rotisserie chicken or sliced cooked sausage for extra protein, or extra steamed or roasted vegetables.
- If planning to freeze the soup, serve cooked tortellini on the side instead of adding it all to the soup.
Keywords: Cream of Zucchini Soup, Instant Pot Soup, Healthy Soup
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.