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Ingredients
1 tablespoon vegetable oil
1 yellow onion diced
2 carrots diced
4 cloves garlic minced
1 (15-ounce) can diced tomatoes
3 cups vegetable stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon kosher salt or ½ teaspoon table salt
1/2 teaspoon ground black pepper
10 ounces (300 grams) fresh tortellini I used cheese-filled tortellini
1/2 cup whipping/heavy cream
2 cups baby spinach leaves

Instructions

Over the stovetop:
Heat oil in a pot, and add diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
Add diced tomatoes, vegetable stock, and all the seasonings to the pot. Cover with the lid and simmer for 10 minutes.
Remove the lid, and add the fresh tortellini and cook for 3 minutes.
Stir in the cream, and add the baby spinach leaves. Cover with the lid to let the spinach wilt. Once the spinach is wilted, Serve warm with a sprinkle of parmesan cheese if desired.

Using the Instant Pot:
Select the SAUTE setting on the pressure cooker, and add the oil.
When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.
Add diced tomatoes, vegetable stock, and all the seasonings to the pot.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.
The Instant Pot will take around 10 minutes to come to pressure and start cooking.
When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.
Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.
Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.

Notes
You can use dried tortellini, but you will need to add it before pressure cooking if using a pressure cooker. Or add after adding the stock if cooking over the stovetop.
This soup can be made vegan if using plain vegan tortellini, soy cream, or canned coconut milk, and omit the parmesan/hard cheese.
You can add Italian sausage if you like. Just crumble it and saute it lightly after you cook the onion and garlic. Or you can use ground turkey meat or any other ground meat.
You can also add other vegetables like celery, pumpkin, sweet potato, zucchini.
Any tortellini flavor is fine, I used 3 cheese for this recipe.
This soup is vegetarian if you’re using vegetarian hard cheese instead of parmesan cheese as an optional topping.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1177mg | Potassium: 364mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4766IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 3mg