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This Tomato Tortellini Soup is an easy and creamy soup recipe that cooks for just 4 minutes in an Instant Pot. Creamy tomato tortellini soup is a simple weeknight meal made with convenient ingredients like canned crushed tomatoes, dried seasonings, frozen cheese tortellini, parmesan cheese, and cream. 

Be sure and try my other tomato based soup recipes like this Minestrone Soup and Pasta Fagioli Soup

A white bowl with tomato soup inside of it and tortellini, garnished with parmesan cheese. A green and white striped napkin beside the bowl.

Creamy Tomato Tortellini Soup Recipe

Tomato Tortellini Soup is an easy & cozy soup recipe that cooks in just 4 minutes in the Instant Pot!

Simple and convenient ingredients like frozen tortellini, canned tomatoes, and dried seasonings makes this creamy tomato soup with cheese tortellini a quick weeknight meal. 

I love to serve this soup with some rolls to soak up all that creamy tomato broth goodness. I love making my One Hour Rolls to serve with this or make it really easy and buy some from the bakery. Don’t forget the extra sprinkle of freshly grated parmesan cheese on top. Comfort in a bowl!

A white bowl with tomato tortellini soup inside of it on a white background.

What You’ll Need

Here are the ingredients you will need to make creamy tomato tortellini soup in the pressure cooker or Instant Pot. I also give some tips for each ingredient and what I use when I make this recipe in my own kitchen.

  • Chicken Broth – I prefer the taste of full-salt, regular chicken broth but you can use reduced-sodium broth as well. 
  • Frozen Cheese Tortellini – No need to thaw! Just dump it into the insert of the Instant Pot. 
  • Crushed Tomatoes
  • Garlic – I use garlic paste from a tube (found in the refrigerated area of the produce section) but any garlic will work fine; chopped garlic from a jar or freshly minced/pressed garlic cloves. 
  • Kosher Salt – I prefer using kosher salt when I am cooking savory foods. It is a larger salt so if you use regular table salt then you’ll want to reduce the amount to 3/4 teaspoon. 
  • Black Pepper
  • Dried Basil
  • Heavy Cream – No substitutes for this one! You need that thickness and fat to make the soup nice and creamy. 
  • Parmesan Cheese – Grate your own cheese from a wedge of parmesan cheese. It’s really the only way to make this recipe. The pre-shredded parmesan cheese won’t melt as smoothly and the taste of the freshly grated stuff is so much better. 

Ingredients laid on a white background for making creamy tomato soup. All ingredients are labeled in text.

How To Make Tomato Tortellini Soup in the Instant Pot

Instant Pot : Pour the chicken broth into the insert and then the frozen cheese tortellini. Gently poke down the tortellini into the broth if some are uncovered. You don’t want to stir this at all, just poke down the exposed tortellini as best you can. Evenly pour the crushed tomatoes over the tortellini. DO NOT STIR! Add the garlic, salt, pepper, and basil on top. Again, no need to stir anything. Cover with the lid and set to the ‘sealed’ position. 

Cook : Set the pressure cook time for 1 minute. Remember that it will take about 6-8 minutes for it to come to pressure before the cook time starts. Once cook time is over allow for a natural pressure release for 3 minutes. This just means that you leave it be, don’t move the valve position, for 3 minutes. Do a quick release after the 3 minutes for any remaining pressure. A quick release is where you move the valve to the ‘venting’ position and the pressure releases. 

Creamy : Turn the sauté function on and stir in the heavy cream and shredded parmesan cheese. Let it simmer for just a few minutes, stirring frequently, until it’s thickened. This won’t take long at all. If you prefer a thinner soup then don’t turn on the sauté function and instead just add the cream + cheese and stir together before serving.

Step by step photos of an instant pot with broth and tortellini in one picture. The next one shows the next step which is canned tomatoes and seasonings added on top.

Visual (with two pictures) on steps needed to make tomato soup with tortellini. Instant pot insert with seasonings and then with cream and cheese.

Tips For Success

Here are a few of my helpful tips that will help make this recipe a success in your own kitchen. 

  • Use a Parmesan Cheese Wedge : Do not use pre-shredded or shelf-stable parmesan cheese for this recipe. Please! Buy a wedge of parmesan cheese and use a cheese grater to grate it yourself. It will melt much smoother, have a better taste, and leave the soup silky smooth and creamy. 
  • Don’t Stir : It’s important, in any Instant Pot recipe especially, to carefully follow the directions. Do not stir at all before cooking. The only thing you need to do is gently push down the tortellini into the broth, you just want to make sure the tortellini are all covered (or at least partially) in the chicken broth. 
  • Chicken Broth : This recipe has been tested with, and I make it all the time with, full-salt chicken broth. You can easily used reduced-sodium chicken broth if that’s what you prefer. 

A white bowl with tomato tortellini soup inside of it and topped with cheese and parsley bits.

Variation & Substitution Ideas

There are several ways that you can switch up this recipe. 

  • Dried Seasonings : I love the simple taste of the basil in this recipe but feel free to add whatever you want. You can add some Italian seasoning, dried oregano, dried parsley, etc. Basil has a much more mild flavor so I would add less of another seasoning if you are using others. Maybe try 1 teaspoon. 
  • Basil : If you prefer using fresh basil then go ahead and chop up some fresh basil and use that in place of the dried. It’s about 1/4 cup of chopped basil if using fresh. 
  • Crushed Tomatoes : I have seen cans of Italian seasoned crushed tomatoes (w/ garlic, oregano, basil) which can be used in place of the plain crushed tomatoes for an added flavor boost. 
  • Garlic : There are lots of different ways to use garlic. Mince or press some fresh garlic cloves. Use garlic paste from a tube. Or use some chopped garlic from a jar. 
  • Tortellini : I usually can only find cheese tortellini but any kind can be used. Spinach + cheese tortellini is a good option if you can find it in the frozen section.

A bowl of tomato soup with a silver spoon picking up a bite of it.

Tomato Tortellini Soup FAQ’s

  • What Do I Serve with Creamy Tomato Tortellini Soup? 
  • What Is a Natural Release on the Instant Pot? 
    • This recipe calls for a natural release for 3 minutes. 
    • A natural release on the Instant Pot just means that when the cook time is done, you let the Instant Pot sit there for 3 minutes, without moving the sealed valves or anything. The Instant Pot will start a timer once the cook time is done, wait for 3 minutes and then move the valve to ‘venting’ for a quick release of the remaining pressure. 
  • What Is a Quick Release on the Instant Pot? 
    • A quick release on the Instant Pot is when you immediately move the valve to the ‘venting’ position to let all the pressure out after the cook time. 
  • How to Store Leftovers
    • Leftover will keep in the fridge, in an air-tight Tupperware container, for 2-3 days. The tortellini does get softer the longer it sits in the fridge. 
    • Heat up leftovers on the stove top or in the microwave. You may need to add some additional broth or water when reheating. 

Close up shot of tomato soup with tortellini inside a white pot and a serving spoon.

White bowl of tomato soup on a white background with an instant pot faded in the background.

More Instant Pot Dinner Recipes You’ll Love

Instant Pot Cashew Chicken : A quick & easy dinner recipe with chunks of chicken, cashews, and fresh vegetables in a homemade sauce with easy ingredients.

Instant Pot Potato Corn Chowder : Frozen corn, chopped potatoes, and cheese in a creamy chicken broth base.

Perfect Instant Pot Baked Ziti : One of my family’s favorite dinner recipes! Ziti pasta cooks with broth and cream in a perfectly seasoned tomato base. 

A white bowl with tomato soup inside of it and tortellini, garnished with parmesan cheese. A green and white striped napkin beside the bowl.
Together As Family Logo

Instant Pot Tomato Tortellini Soup


Author Jessica - Together as Family
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 minutes
Servings 6
This Tomato Tortellini Soup is an easy and creamy soup recipe that cooks for just 4 minutes in an Instant Pot. Creamy tomato tortellini soup is a simple weeknight meal made with convenient ingredients like canned crushed tomatoes, dried seasonings, frozen cheese tortellini, parmesan cheese, and cream.

Ingredients
  

  • 3 cups chicken broth
  • 1 bag (19 oz) frozen cheese tortellini
  • 1 can (28 oz) crushed tomatoes
  • 2 garlic cloves
  • 1 tablespoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese (or more to taste)

Instructions

  • Add chicken broth into the insert of the Instant Pot.
    Dump frozen tortellini in and gently press down on the tortellini to make sure they're covered by the broth. Don't stir.
  • Evenly pour the can of crushed tomatoes over the tortellini. Try to cover the tortellini as best as possible. Don't stir.
  • Add the garlic, basil, salt, and pepper on top of the crushed tomato. Don't stir.
  • Secure the lid and turn the valve to the 'sealed' position. Set the pressure cook time for 1 minute on high pressure.
    When cook time is done allow for a natural pressure release for 3 minutes. Then do a quick release of the remaining pressure by moving the valve to the 'venting' position.
  • Turn on saute mode and stir in the heavy cream and shredded parmesan cheese.
    Let cook, stirring frequently, for a few minutes until thickened slightly. If you prefer a thinner soup then skip the sauté and just stir in the cream and parmesan cheese.

Notes

Parmesan Cheese : Grate your own parmesan cheese from a wedge. A 5 oz or 8 oz wedge is plenty for this recipe. Recipe calls for 1 cup but I always add more, closer to 1.5 cups. 
Chicken Broth : I use full salted chicken broth in this recipe. Reduced-sodium chicken broth may be used as well. 
Salt : I prefer to use kosher salt when cooking savory foods and soups. Kosher salt is a larger salt, so if you use regular table salt, then only use 1/2 teaspoon - 3/4 teaspoon. You can easily find kosher salt in any grocery store. 
Tip : Add any seasoning you want, or add extra! I love the simple taste of basil in this recipe but you could also add Italian seasoning or dried Oregano. You can also use fresh basil instead of dried. Chop up 1/4 cup of fresh basil leaves and add that in place of the dried basil. 
 

Nutrition

Calories: 533kcal | Carbohydrates: 51g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 1665mg | Potassium: 549mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1006IU | Vitamin C: 21mg | Calcium: 420mg | Iron: 5mg

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