Instant Pot Creamy Tortellini Soup
This Instant Pot creamy tortellini soup uses frozen cheese tortellini, crushed tomatoes, kale, cream, and Parmesan for a fast, hearty soup in about 20 minutes.
This Instant Pot creamy tortellini soup is my kind of dinner. It’s fast, filling, and it doesn’t require babysitting the stove. Just dump in broth, frozen cheese tortellini, and crushed tomatoes.
Then pressure cook for a minute, and finish it with kale, heavy cream, and Parmesan. The result is a creamy tomato tortellini soup that feels like a full meal, not a “starter soup” that leaves everyone hunting for snacks an hour later.
One quick heads-up so you don’t get the burn notice: pour the crushed tomatoes on top and don’t stir them in before cooking. The tomatoes can settle and trigger the warning if they’re mixed into the bottom. Keep them on top, let the Instant Pot do its thing, and stir everything together after pressure cooking.
You may also like my Instant Pot Zuppa Toscana or Instant Pot Lemon Chicken for another no-fuss dinner.
How to Make Instant Pot Tortellini Soup
Add the broth, garlic powder, onion powder, salt, and pepper to the Instant Pot liner. Stir to combine.
Add the frozen tortellini, then pour the crushed tomatoes over the top. Do not stir.
Lock the lid and set the valve to sealing. Pressure cook on High for 1 minute.
When the timer ends, let the pot sit for a 2-minute natural release, then release the remaining pressure in short bursts.
Switch to sauté. Stir in the kale and heavy cream and cook just until the kale wilts.
Slowly stir in the Parmesan until melted, then serve hot with extra cheese if you want.
How to Video
Ingredients
- 3 cups low sodium broth, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ salt
- ¼ ground black pepper
- 19 ounces frozen tortellini pasta, about 4.5 cups
- 28 ounces crushed tomatoes
- 2 cups fresh kale, roughly chopped, stems removed
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
Instructions
- Pour the broth into the Instant Pot liner and stir in the garlic powder, onion powder, salt, and pepper.
- Add the frozen tortellini, then pour the crushed tomatoes over the top. Do not stir.
- Seal the lid and cook on High Pressure for 1 minute.
- Let the pot naturally release pressure for 2 minutes, then release the rest in short bursts.
- Switch to sauté. Stir in the kale and heavy cream until the kale wilts.
- Slowly stir in Parmesan until melted. Serve immediately.
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
