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4.47 from 79 votes

Instant Pot Creamy Tomato Tortellini Soup

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!
Prep Time1 minute
Cook Time1 minute
Total Time20 minutes
Total Time22 minutes
Course: Soup & Stew
Keyword: creamy, creamy tortellini, creamy tortellini soup, instant pot, instant pot creamy tomato tortellini, pressure cooker, pressure cooker soup, soup instant pot soup, tomato soup, tomato tortellini, tortellini, tortellini soup
Servings: 4 -6 Servings
Author: Karli Bitner

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.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 46g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 1512mg | Fiber: 4g | Sugar: 8g