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Instant Pot Creamy Tomato Tortellini Soup |

Instant Pot Creamy Tomato Tortellini Soup

  • Author: Laura
  • Total Time: 7 plus time to come to pressure
  • Yield: 4-6 servings 1x


  • 3 cups chicken broth
  • 1 (19 oz) bag frozen cheese tortellini
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil, roughly chopped
  • 1 cup heavy whipping cream
  • 1/2 cup shredded parmesan cheese plus addtional if desired for garnish


  1. Add the chicken broth and frozen tortellini into the Instant Pot.
  2. Pour the can of crushed tomatoes on top of the tortellini, do not stir.
  3. Add the garlic, salt, pepper and chopped basil on top of the tomatoes.
  4. Secure the lid, make sure the valve is set to seal.
  5. Cook on manual high for 1 minute.  Allow for a natural pressure release for  3 minute, then a quick release for any remaining pressure.
  6. Turn the Instant Pot onto saute and stir in the heavy cream. Once the soup is boiling, slowly add in the parmesan cheese. Mix until cheese is melted. Serves 4-6.
  • Prep Time: 1 minute
  • Cook Time: 6 minutes plus time to come to pressure
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
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