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Instant Pot Zucchini Tortellini Soup

zucchini tortellini soup in a white bowl garnished with lemon and basil

Easy Instant Pot Zucchini Tortellini Soup is a nourishing soup filled with vegetables that’s versatile enough for any toppings you can imagine.

Ingredients

Scale
  • 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
  • 1020 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.

Instructions

  1. 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. 
  2. Add potato, zucchini, salt, pepper, and 2 cups of the chicken broth. 
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  4. When pressure cooking is complete, use a quick release.  
  5. 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.  
  6. 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.
  7. Season to taste.  Serve hot topped with herbs, a dollop of sour cream or yogurt, and a squeeze of lemon juice.

Notes

  • 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