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Easy Instant Pot Tortellini Soup

Our Instant Pot Tortellini Soup is packed with cheese stuffed tortellini, rich tomato broth, and hearty kale. It’s the perfect vegetarian soup on a cold day.

The weather in Northwest Arkansas has been less than stellar. Cold rain and chilly temperatures are still hanging around.

I don’t know about you, but soup sounds like the perfect dish on cool, rainy day. Something like a Instant Pot cream of tomato soup.

For today’s post, Kim and I are sharing her Instant Pot tortellini soup. It has everything you would expect from creamy pasta soup.

Kim uses kale, heavy cream, spices, and Parmesan cheese to create a savory broth for this easy creamy tortellini soup recipe. The only special equipment needed is an Instant Pot or pressure cooker. As long as you have one on hand, you should be good to go.

Of and if you’re looking for something a little more filling, then try our slow cooker creamy chicken pasta! So, shall we get cooking?

A top-down view of the creamy pasta soup.

How to make Instant Pot Tortellini Soup?

First, go ahead shred or shave the Parmesan cheese. After that, grab the stainless steel liner and place into the pressure cooker.

Next, add the vegetable broth, garlic and onion powders, salt, and pepper to the liner. Stir all the ingredients.

Vegetable broth and spices in the pressure cooker liner.

Now, toss in the frozen tortellinis, open the canned tomatoes and add them on top of the frozen pasta.

Do NOT stir the mixture; otherwise, the tomatoes may stick to the bottom of the liner and burn.

Canned tomatoes and tortellinis added to the broth.

Then, make sure the seal is properly seated in the lid of the machine. Lock the lid into place and close the valve.

Press the high pressure or manual cook button. Set the cook time for 1 minute.

The pasta and tomatoes have pressure cooked in the liner.

Once the timer goes off, allow for a 2-minute natural release. Afterward, carefully (using a towel), open the valve to release the remaining pressure.

Remove the lid and press the saute button. It’s time to stir in the kale and the heavy cream.

Kale and heavy cream added to the soup.

Keep stirring, once the kale has wilted (softened), slowly stir in the shredded Parmesan cheese.

Last, when all the cheese has melted, turn off the machine and serve. That’s it, your Instant Pot cheese tortellini soup recipe is done!

Kim and I hope you enjoy the meal and wish you all the best 🙂

Shredded Parmesan cheese stirred into the soup.

Instant Pot Tortellini Soup Tips:

  • When opening the valve to release steam, use controlled bursts (quickly opening and closing valve repeatedly). If not, the liquid will spew upwards creating a mess in your kitchen.
  • We do NOT recommend doubling this recipe. The pasta noodles and broth create a significant amount of steam near the top of the machine. In other words, doubling this recipe is asking for a mess!
  • Feel free to add pre-cooked sausage or beef to this recipe for a hearty, protein filled soup. Speaking of which, if you haven’t tried our Instant Pot zuppa tuscana, I recommend it.
The finished creamy tortellini soup garnished with kale.

Can tortellini soup be frozen?

Yes, you can freeze this Instant Pot tortellini soup. With that being said, I would not add the frozen tortellinis to the soup until your ready to eat the dish. Because, they will not hold up to freezing in the creamy broth.

When you’re ready to eat the soup, reheat it and stir in the frozen tortellinis and cook the soup until the pasta is ready to eat.

A close-up view of the soup showing pasta and kale.
A close-up view of the soup showing pasta and kale.

Easy Instant Pot Tortellini Soup

5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 1 minute
Come to Pressure and Release: 12 minutes
Total Time: 18 minutes
Servings: 6 Servings

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  • 3 cups Vegetable Broth (or chicken broth)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Salt and Pepper to taste
  • 19 Ounces Tortellinis (frozen, about 4.5 cups)
  • 28 Ounces Crushed Tomatoes
  • 2 cups Fresh Kale (roughly chopped, stems removed)
  • 1 Cup Heavy Cream
  • 1 Cup Parmesan Cheese (shredded)


  • Pour vegetable broth, garlic powder, onion powder, salt, and pepper into the stainless steel liner of the Instant Pot. Stir to combine.
  • Add the frozen tortellini and tomatoes, but DO NOT STIR. Close the lid, set the valve to “sealing”, and press the manual (pressure cook) button. Adjust the time to 1 minute.
  • After the time is up, allow a 2 minute natural pressure release before opening and closing the valve in short bursts or spurts using a controlled release to release the remaining pressure.
  • Remove the lid, and switch the Instant Pot to the saute function. Add the kale and the heavy cream. Stir until the kale is wilted, then slowly add the Parmesan cheese. Continue to stir until the cheese melts. Serve hot with extra Parmesan cheese if desired.


The calories listed are an approximation based on the ingredients and a serving size of about 1 cup of the creamy tortellini soup. Actual calories will vary.
We DO NOT recommend doubling this recipe. The broth and tomatoes boil significantly and reach near the top of the insert. Boiling may cause issues with the way the recipe cooks.


Serving: 1Cup | Calories: 543kcal | Carbohydrates: 54g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 1325mg | Fiber: 6g | Sugar: 10g
Recipe Rating