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 broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, Salt 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.
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 kale, 1 cup heavy cream, 1 cup Parmesan cheese
Notes
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.