Instant Pot Creamy Tortellini Soup
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This Instant Pot Creamy Tortellini Soup is the perfect way to use up leftover Thanksgiving turkey while serving up a comforting meal in under 30 minutes. The creamy base and tender tortellini make this soup rich and flavorful, and adding turkey gives it extra heartiness.
If you don’t have turkey on hand, no problem—chicken is a great substitute and works just as well in this versatile dish. It’s a simple, delicious, and fast dinner option perfect for busy weeknights or for warming up after a holiday feast.
It’s a comforting one-pot meal that’s incredibly easy to make, saving time and reducing cleanup. You can also experiment with the type of tortellini. The recipe calls for cheese-filled but you can try spinach or even meat-filled to switch up the flavors.
Ingredients to Make Instant Pot Creamy Tortellini Soup
- BUTTER
- ONION
- CARROTS
- CELERY
- SALT
- GARLIC
- FLOUR
- WATER
- BETTER THAN BOUILLON
- THYME
- OREGANO
- GROUND BLACK PEPPER
- FROZEN CHEESE TORTELLINI
- FROZEN CORN
- WHIPPING CREAM
- SHARP CHEDDAR CHEESE
- PARMESAN CHEESE
- COOKED TURKEY OR CHICKEN
How to Make Instant Pot Creamy Tortellini Soup
It all starts with some butter melted in the pot. Then you add in some onion, carrot, and celery. You cook this on sauté mode until the onion is tender. Then you add in some mixed garlic and salt. Give it a stir. Now you mix in some flour quickly trying to make sure it doesn’t stick to the pot.
Next, add some water to deglaze the pan. Make sure to loosen any bits that may have stuck to the pan. Doing this will prevent you from getting a burn error. Then, you add some Bette Than Bouillon, thyme, oregano, pepper, tortellini, and corn. Now, the cooking comes in. You only need to set it to cook for 1 minute. Follow with a natural pressure release for 5 minutes. Then, remove any remaining pressure with a quick release.
At this point, you will add some heavy whipping cream and cook on sauté mode to thicken. This is followed by turning off the heat and mixing in the two cheeses until melted and combined. Last, add the cooked chicken and allow it to warm through before serving. This is a bowl of creamy comfort goodness.
I really feel you could reduce the amount of turkey or chicken to 1 cup and increase the amount of tortellini to compensate. You could even go meatless and use only tortellini. Any combination will be equally tasty here.
Frequently Asked Questions
How do I store leftovers?
Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tortellini may absorb more of the broth as it sits, so you may want to add a splash of broth or water when reheating.
Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time. Cook everything except the tortellini in advance, then add them when you reheat the soup so they don’t get too soft.
Can I freeze this soup?
Cream-based soups don’t always freeze well because their texture can change once thawed. If you want to freeze this, consider freezing the soup without the cream and tortellini and adding them in when reheating.
Can I add extra vegetables?
Definitely! You can bulk up the soup with vegetables like spinach. Add them during the sauté phase or right before pressure cooking.
Can I make this without an Instant Pot?
Yes, you can make this soup on the stovetop by sautéing the ingredients in a pot and simmering them until everything is cooked, then adding the cream and tortellini last. It will take a bit longer, but the result will be just as delicious.
Instant Pot Creamy Tortellini Soup
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp butter
- ½ cup onion diced
- ½ cup diced carrots
- ½ cup diced celery
- salt to taste
- ½ Tbsp minced garlic
- 3 Tbsp flour
- 4 ½ cups warm water
- 1 Tbsp Better Than Bouillon
- 1 tsp thyme
- 1 tsp oregano
- ¼ tsp ground black pepper
- 10 oz frozen cheese tortellini
- ¾ cup frozen corn
- 1 cup whipping cream
- 1 cup shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- 2 cups cooked turkey or chicken
Instructions
- Turn the Instant Pot on to sauté mode. Add the butter to the pot. When the butter begins to melt add the onion, carrots, and celery. Sauté until the onion begins to soften. Season with salt and add in the garlic and stir to combine.
- Turn off the instant pot and allow the pot to cool down a bit. Add the flour and stir briskly for just 30 seconds. Just until the flour is combined with the butter. Be careful so the flour will not stick at the bottom of the pot or you could get a BURN notification. Immediately pour the water and deglaze the pot scraping the sides & the bottom of the pot with the help of your spatula. This will help loosen any stuck food particles and prevent the BURN error.
- Add in the Better Than Bouillon, thyme, oregano, pepper, tortellini, and corn. Give everything a stir. Stir to combine. Set to pressure cook on HIGH for 1 min. Once, the cooking cycle is over, allow 5 minutes for a natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Remove the lid.
- Now, add the cream, mix well. Cook on sauté mode to thicken. Turn off sauté mode. Add the cheddar and parmesan cheese. Stir well until the cheeses completely melts to form the creamy soup base. Add in the turkey or chicken and allow to warm through. Serves 6.
Nutrition
This recipe is adapted from Foodies Terminal.
