Add the olive oil to the Instant Pot and turn it to the Sauté setting. When the olive oil heats up, add the shallots and cook for three minutes. Add the garlic and stir constantly for 30 seconds.
Pour in the chicken stock and add the tortellini and white pepper. Secure the Instant Pot lid and cook on the Manual setting. When it finishes cooking, move the valve for a quick release.
Remove the lid and stir in the spinach, heavy cream, lemon juice and tarragon. Spoon into bowls and serve immediately.
For the perfect finishing touch, you can garnish the soup with some fresh oarsley and grated Parmesan cheese, though this is optional.
When cold weather hits, let’s get cozy with a big bowl of this creamy, lemony Instant Pot tortellini soup. You’ll love those tender bites of cheesy pasta in that bright, citrusy broth.
Made this soup for dinner last night and it was amazing! So happy my first try turned out great! I loved the addition of lemon juice and zest, it really brightened up the dish.