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4.45 from 75 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!
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
Prep Time 1 minute
Cook Time 1 minute
Total Time 20 minutes
Total Time 22 minutes
Servings 4 -6 Servings
Calories 435kcal
Author Karli Bitner


  • 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


  • 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!


If using dried, uncooked tortellini I would suggest trying to cook it on Manual HIGH for 5 minutes with a 3 min NPR.


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