Instant Pot Creamy Tortellini Soup Recipe
Servings: 6 Servings
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
- 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.
- The salt and pepper can be adjusted. If desired, you can wait until the soup is finished to add them.
- Store leftovers in an airtight container for up to 3 days. The tortellini will soak up broth as it sits, so add a splash of broth or cream when reheating.
- This is the Instant Pot I used for this recipe: https://amzn.to/4bitvs1
Nutrition Facts
Instant Pot Creamy Tortellini Soup Recipe
Serving Size
1 cup
Amount per Serving
Calories
538
% Daily Value*
Fat
27
g
42
%
Saturated Fat
14
g
70
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
90
mg
30
%
Sodium
1324
mg
55
%
Potassium
526
mg
15
%
Carbohydrates
53
g
18
%
Fiber
7
g
28
%
Sugar
11
g
12
%
Protein
24
g
48
%
Vitamin A
3479
IU
70
%
Vitamin C
33
mg
40
%
Calcium
453
mg
45
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
