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.