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Instant Pot Creamy Tomato Tortellini Soup is a quick and easy soup made completely in the Instant Pot! With only a handful of ingredients, this soup is one that will be on your weekly rotation!
Instant Pot Soup For The Win!!
Okay, first off, Instant Pot: If you don’t have one, you need one. Like, yesterday. ? I love mine for a zillion and one reasons, but you can read all about that here.
Making soup in my Instant Pot makes me love it even more. The soup is made in under 20 minutes, easily. Out of those 20 minutes, I can be doing whatever I wang (read: cleaning my house) for about 19 of them!
I made this soup a few days ago for dinner and it was a major hit! I had quite a bit left over, I took it to a friend’s house and by the time we were done chatting I had a clean Tupperware to bring back home with me!
Family approved and friend approved. ?
It will be 100% mom approved too once she finds out how crazy easy it is to, literally, throw together!
How to make Instant Pot Tomato Tortellini Soup
This recipe is 100% dump and start, which automatically makes it a favorite. ?
Pour chicken broth and tortellini into your Instant Pot’s liner. I use the frozen tortellini. The cook time will be different if you are using the dried, uncooked tortellini. I will get more into that a little bit later.
Pour a can of crushed tomatoes into the Instant Pot. No need to stir.
Season with minced garlic, salt and pepper. Roughly chop up some basil and throw it into the pot as well.
For the frozen tortellini, cook on Manual HIGH for 1 minute. (Crazy, I know!)
I haven’t ever used the dried, uncooked tortellini, but from looking at the packages I would suggest trying to cook it on Manual HIGH for 5 minutes.
A good rule of thumb for cooking pasta is half the time printed on the box. This varies some, but is a pretty good way to approximate cook time in the Instant Pot.
Let the Instant Pot naturally release it’s pressure for 3 minutes before quick releasing the pressure. After removing the lid, turn the Instant Pot onto saute.
Give everything a good stir and then add in a little carton of heavy whipping cream.
Once the soup starts boiling, slowly add in 1/2 cup of shredded Parmesan cheese. Kind of let it sit on the top for a minute and let it melt a bit before stirring.
If it is added too quickly and the soup isn’t hot enough, the parmesan cheese tends to stick together and fall to the bottom of the pan instead of melting into the soup.
Your soup is ready to be served! I was so stinking excited to eat this the other night that I totally burned my whole mouth on the first bite! Don’t be like me, let the soup cool for a minute!
Instant Pot Creamy Tomato Tortellini Soup
Ingredients
- 3 cups chicken broth
- 4 cups frozen cheese tortellini
- 28 oz crushed tomatoes
- 1 tsp dried minced garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh basil, roughly chopped
- 1 cup heavy whipping cream
- 1/2 cup shredded parmesan cheese
Instructions
- Pour the chicken broth and frozen tortellini into the Instant Pot.
- Pour the can of crushed tomatoes on top of the tortellini, do not stir.
- Add the garlic, salt, pepper and chopped basil to the pot.
- Secure the lid, make sure the knob is set to sealing.
- Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.
- After taking the lid off, turn the Instant Pot onto saute.
- Stir in the heavy cream.
- Once the soup is boiling, slowly add in the parmesan cheese.
- Serve and enjoy!
Notes
If using dried, uncooked tortellini I would suggest trying to cook it on Manual HIGH for 5 minutes with a 3 min NPR.
Similar recipes I think you will LOVE:
- Broccoli Cheese Soup
- Chicken Noodle Soup
- Cauliflower Cheese Soup
- Chicken and Dumplings
- Instant Pot Beef Stew
- Chicken Pot Pie
- Alfredo Sauce
- Stuffed Shells
- Mississippi Chicken Sandwiches
- Instant Pot Chicken Tenders
- Crack Chicken Bombs
- Creamy Ziti
- Teriyaki Chicken Bowl
- Chicken Lo Mein
- Chicken Lettuce Wrap
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Instant Pot Creamy Tomato Tortellini Soup
Ingredients
- 3 cups chicken broth
- 4 cups frozen cheese tortellini
- 28 oz crushed tomatoes
- 1 tsp dried minced garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh basil, roughly chopped
- 1 cup heavy whipping cream
- 1/2 cup shredded parmesan cheese
Instructions
- Pour the chicken broth and frozen tortellini into the Instant Pot.
- Pour the can of crushed tomatoes on top of the tortellini, do not stir.
- Add the garlic, salt, pepper and chopped basil to the pot.
- Secure the lid, make sure the knob is set to sealing.
- Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.
- After taking the lid off, turn the Instant Pot onto saute.
- Stir in the heavy cream.
- Once the soup is boiling, slowly add in the parmesan cheese.
- Serve and enjoy!
What do you think about using evaporated milk instead of heavy cream? Love this soup but trying to lighten it up on calories.
Hi Karen- That should work just fine! 🙂
This was super yummy! I used dried tortellini. I started at 5 min with the 3min npr but my tortellini wasn’t done. I added 1 more cup of water and then did 5 more minutes. That got most of it cooked. My husband and I loved it! It was more like a creamy pasta dish which we were both ok with. Thank you for a delicious recipe!
Made it tonight and added some sun-dried tomatoes. Tasted great for an extra little burst of flavor. Kids ate well with a side of grilled cheese!
Would like to make this soup tomorrow but I don’t have fresh basil and won’t have time to buy any. Would it be ok to use dried? And if so, how much. Thanks
Hi Terri- I have used dried before, I usually use about 1 tsp and add more after tasting if it seems to need it. 🙂
If I doubled the recipe would the time under pressure still be the same? I’m new to making things in the instant pot
Hi Rachel- yes, you can double all of the ingredients, the cook time will stay the same. 🙂
Made this for my family’s dinner tonight along with some olive cheese bread. It smells divine and I took a sample taste of it and it’s a great soup. Will make it again for sure. I did add a pinch of chili pepper flakes.
Great job with the soup! I have never tried it with the chili pepper before, sounds great!
I made this tonight and used dried basil and it worked well. Instead of just parmesan cheese, I used a blend of parmesan and Romano. So good! But it doesn’t seem to have enough liquid. Would it work ok to add another cup or so of broth without adding more cream? But – it is one of the best soups I have made in my IP! Thank you!
Hi Debbie, yes you can add more broth if you’d like! I am glad you enjoyed the recipe. 🙂
Will this freeze well?
Hi Mackenizie, it should freeze and reheat fine. 🙂
Whole family loved it! Thanks
Hi Terri- I am so glad your family all enjoyed this recipe! This is one that I can count on my family loving, too. 🙂
Hello! Would this be ok to make the night before and put in a crockpot to reheat for a potluck?
Yes, that would work great!
Hey if my tortellini isn’t frozen just in the fridge, will the cook Time be the same?
Yes, it should cook fine in the allotted cook time.
I’m loving this soup. I’ve made it several times. Today was the first time I used fresh basil. Really fresh as I have an Aerogarden and grew my basil. It makes a world of difference using fresh basil. Previously I used dried. I didn’t have any heavy cream so used half and half.
Hi Diane! YES, the fresh basil does make a massive difference!! I absolutely love it. Thanks so much for taking the time to leave a comment!