Instant Pot Creamy Tomato Tortellini Soup
Instant Pot Creamy Tomato Tortellini Soup is a warm, comforting dish that delivers rich flavors and creamy textures in every spoonful. Perfect for chilly evenings or busy weeknights, this easy one-pot meal comes together in under 30 minutes. Featuring tender tortellini and a luscious tomato base, it’s an enjoyable option for the whole family. Serve it alongside crusty bread or a fresh salad to create a satisfying dinner that warms both the heart and soul.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 9 oz cheese tortellini (fresh or frozen)
- ¼ cup fresh basil, chopped
Instructions
- Select the sauté function on your Instant Pot. Add olive oil and diced onion; cook until translucent.
- Stir in minced garlic and sauté for an additional minute.
- Add canned crushed tomatoes; mix well.
- Pour in vegetable broth, scraping any bits from the bottom of the pot.
- Secure the lid, seal the valve, and set to high pressure for 5 minutes.
- Perform a quick release once cooking is complete. Open the lid carefully.
- Stir in heavy cream and tortellini; let sit on 'keep warm' mode until heated through.
- Serve garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
Keywords: For added flavor, substitute cheese tortellini with spinach or mushroom varieties. Spice it up with crushed red pepper flakes or toss in some fresh spinach or kale for extra nutrients. Store leftovers in an airtight container for up to three days; reheat gently on the stove.