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

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.
Course Soup
Cuisine Italian
Keyword creamy tortellini soup recipe, tomato tortellini soup, tomato tortellini soup instant pot
Prep Time 5 minutes
Cook Time 4 minutes
Servings 6
Calories 533kcal
Author Jessica - Together as Family

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 ½ teaspoon - ¾ 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 ¼ 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