This Instant Pot Shrimp Tortellini Soup is a light, flavorful, and incredibly easy meal that’s perfect for a weeknight dinner! It features tender cheese tortellini, juicy shrimp, cherry tomatoes, and fresh spinach swimming in a savory broth seasoned with garlic, basil, and Italian herbs – all made incredibly fast thanks to the Instant Pot. I love how this Instant Pot Tortellini Soup is packed with flavor but feels light and healthy. It’s a fantastic way to get a comforting soup on the table quickly, especially during these lovely spring days here in the US!
Why You’ll Love This Instant Pot Shrimp Tortellini Soup
- Quick & Easy Instant Pot Recipe: The pressure cooker cooks the pasta and soup base super fast!
- Light and Flavorful: A bright, savory broth packed with tomatoes, basil, garlic, and shrimp.
- Healthy Meal: Features lean shrimp, spinach, tomatoes, and tortellini for a balanced bowl.
- Minimal Cleanup: Most components come together with the help of the Instant Pot and one skillet.
- Perfect for Spring: A lighter soup option that’s still comforting and satisfying.
Ingredients for Instant Pot Pasta Soup with Shrimp
Here’s what you’ll need to make this quick and flavorful soup. The full list with measurements is in the recipe card below.
Soup Base & Pasta
- Tortellini (cheese-filled recommended) (Pasta)
- Garlic cloves, minced (Aromatic)
- Cherry or grape tomatoes, halved (Vegetable)
- Fresh basil leaves, chopped (Herb)
- Tomato paste (Concentrate)
- Water or low-sodium vegetable broth (Liquid)
- Fresh baby spinach (Vegetable)
Shrimp & Seasoning
- Raw medium shrimp, peeled and deveined (Shellfish)
- Olive oil (Oil)
- Red pepper flakes (Spice)
- Smoked paprika (or more, to taste) (Spice)
- Italian seasoning (Spice Blend)
- Kosher salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple Italian-inspired flavors in this Instant Pot Tortellini Soup, but here are some variations:
- Different Pasta: Use small shells, rotini, or other quick-cooking pasta instead of tortellini (adjust pressure cook time slightly if needed).
- Add Sausage: Brown some sliced Italian sausage or chicken sausage before cooking the shrimp and add it back in at the end.
- Make it Creamy: Stir in a splash of heavy cream or coconut milk after pressure cooking for a richer broth.
- Different Greens: Use chopped kale (add before pressure cooking as it needs more time) or arugula (stir in at the very end) instead of spinach.
- Add Veggies: Sauté some diced onion, carrots, or celery before adding the broth and pasta.
How to Make Instant Pot Pasta Soup with Shrimp
Let me show you how easy it is to make this Instant Pot Tortellini Soup with Shrimp:
Cook Pasta and Base in Instant Pot
- In the insert of my Instant Pot, I add the uncooked tortellini, halved cherry tomatoes, tomato paste, chopped fresh basil, minced garlic, and the water (or vegetable broth).
- I close the lid and make sure the steam release valve is set to the “SEALING” position.
- I set the Instant Pot to “Pressure Cook” (or “Manual”) mode on high pressure for 4 minutes. The pressure cooker will take about 10 minutes to come to pressure before the 4-minute cook time begins.
Cook Shrimp
- In the meantime, while the Instant Pot is doing its thing, I cook the shrimp. I add 2 tablespoons of olive oil to a large skillet over medium-low heat.
- I add the peeled and deveined shrimp, red pepper flakes, smoked paprika, Italian seasoning, and salt to the skillet.
- I cook the shrimp on both sides over medium heat until they are pink, opaque, and cooked through, which usually takes about 5 minutes total. Be careful not to overcook them!
- I remove the cooked shrimp from the skillet and set them aside.
Finish the Soup
- When the Instant Pot timer beeps after the 4-minute cook time, I press “CANCEL” to stop the warming mode.
- I carefully perform a quick pressure release by moving the valve to the “Venting” position.
- Once all the steam is released and the pin drops, I carefully lift the lid and open the Instant Pot.
- I stir in the fresh baby spinach and give the soup a good stir until the spinach is just wilted.
- Crucially, I now add the cooked shrimp back into the pot with the soup.
- I stir everything gently just to combine and allow the shrimp to reheat briefly in the hot soup (about 1 minute).
Serve
- Taste and adjust seasoning
- Garnish and serve
Tips and Tricks for the BEST Instant Pot Soup
Here are my secrets for making this Instant Pot Tortellini Soup truly exceptional:
- Don’t Overcook Pasta: Tortellini cooks quickly, especially under pressure. Stick to the short cook time to prevent mushy pasta.
- Cook Shrimp Separately: Cooking the shrimp separately ensures they are perfectly cooked and don’t become rubbery from pressure cooking.
- Rinse Noodles (Stovetop Method Note): The original recipe for a similar stovetop noodle soup mentioned rinsing noodles. For this Instant Pot method where pasta cooks in the broth, do not rinse as the starch helps thicken the soup slightly.
- Quick Release: Use the quick release method to prevent the tortellini from overcooking while the pressure naturally releases.
- Add Spinach Last: Stirring in the spinach at the end keeps its bright green color and prevents it from becoming overly wilted.
How to Serve
This Instant Pot Shrimp Tortellini Soup is a light yet satisfying meal! Serve it hot:
- Garnished: Sprinkle with fresh chopped basil or parsley, extra red pepper flakes, and maybe a drizzle of good olive oil.
- With Bread: Crusty bread is perfect for dipping into the flavorful broth.
- With Parmesan: Offer freshly grated Parmesan cheese at the table.
- As a Light Dinner: Perfect on its own for a quick and healthy meal.
Make Ahead and Storage
- Make Ahead: While best fresh, you can make the soup base (without tortellini, spinach, and shrimp) ahead of time. Store in the fridge. Reheat the base, then proceed with cooking tortellini/adding spinach & shrimp just before serving.
- Storage: Store leftover soup in an airtight container in the refrigerator for 1-2 days. Note that the tortellini will continue to absorb liquid and soften significantly upon storage and reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Avoid boiling vigorously. Add a splash of broth if needed.
FAQs about Instant Pot Pasta Soup with Shrimp
- Can I use frozen tortellini?
- Yes, you can usually add frozen tortellini directly to the Instant Pot without thawing. It might take an extra minute or two for the pot to come back to pressure, but the 4-minute cook time should still be sufficient.
- Can I use chicken instead of shrimp?
- Yes! You could add bite-sized raw chicken pieces directly to the Instant Pot with the pasta and broth (they should cook through in the pressure cook time). Or, stir in pre-cooked shredded chicken at the end with the spinach.
- My soup seems thin. How can I thicken it?
- The starch from the tortellini should thicken it slightly. If you prefer it thicker, you could whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the soup on Sauté mode after pressure cooking, simmering briefly until thickened (before adding spinach/shrimp).
Enjoy this light, flavorful, and incredibly easy Instant Pot Shrimp Tortellini Soup! It’s a perfect quick meal.
Print
Instant Pot Pasta Soup with Shrimp (Tortellini)
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup, Main Course, Instant Pot, Pasta
- Cuisine: Italian-Inspired, American
Description
Light, packed with flavor — This Instant Pot Pasta Soup with Shrimp is a perfect healthy and warming meal, featuring cheese tortellini, shrimp, spinach, and tomatoes in a light broth.
Ingredients
Scale
- 8 ounces (220g) cheese tortellini (refrigerated or frozen)
- 1 pound (450g) raw medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 handful cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon tomato paste
- 6 cups (1 1/2 liters) low-sodium vegetable broth or water
- 6 ounces fresh baby spinach
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon smoked paprika (or more, to taste)
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients in Instant Pot: In the inner pot of your Instant Pot, add the uncooked tortellini, halved tomatoes, tomato paste, chopped basil, minced garlic, and water (or vegetable broth). Stir briefly.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 4 minutes. (Note: The Instant Pot will take about 10 minutes to come to pressure before the 4-minute cook time begins).
- Cook Shrimp (While Pasta Cooks): While the Instant Pot is coming to pressure and cooking, prepare the shrimp. Heat the 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the peeled and deveined shrimp, red pepper flakes (if using), smoked paprika, Italian seasoning, and a pinch of salt and pepper. Cook the shrimp, stirring occasionally, for about 5 minutes, or until pink and cooked through. Do not overcook. Remove the cooked shrimp from the skillet and set aside.
- Quick Release Pressure: When the 4-minute pressure cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Press “Cancel” to stop the warming mode.
- Wilt Spinach: Carefully remove the lid. Add the fresh baby spinach to the hot soup. Stir gently until the spinach is slightly wilted, about 1-2 minutes.
- Add Shrimp & Season: Stir the cooked shrimp back into the soup. Taste and adjust seasoning with kosher salt and freshly ground black pepper, if needed.
- Serve: Ladle the soup with tortellini and shrimp into bowls. Serve immediately.
Notes
- Tortellini: Use refrigerated or frozen cheese tortellini. Cooking time in the Instant Pot is short; adjust slightly based on package directions if needed, but aim for al dente.
- Shrimp: Cook shrimp separately to avoid overcooking them during the pressure cooking phase.
- Broth vs. Water: Using broth adds more flavor, but water works fine. Use low-sodium broth to control saltiness.
- Spinach: Add spinach at the very end so it just wilts and retains its color and nutrients.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. The pasta may absorb more liquid upon standing. Reheat gently.