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?
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.
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.
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.
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.
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 🙂
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.
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.
Recipe Card with Ingredient Amounts and Instructions
- 3 cups low sodium vegetable broth, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper
- 19 ounces tortellini pasta, 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 off the block
- Pour vegetable broth, garlic powder, onion powder, salt, and pepper into the stainless steel liner of the Instant Pot. Stir to combine.3 cups low sodium vegetable broth1 teaspoon garlic powder½ teaspoon onion powderSalt and pepper
- 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.19 ounces tortellini pasta28 ounces crushed tomatoes
- 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.2 cups fresh kale1 cup heavy cream1 cup Parmesan cheese