Creamy Tomato Tortellini Soup is made in an Instant Pot for a quick and easy one-pot meal that is delicious and perfect for busy weeknights!
Creamy Tortellini Soup
This Creamy Tortellini Soup is just what I need to warm me up on a chilly day. During the cold winter months, I often find myself craving a warm bowl of soup. It is one of my favorite comfort foods and pasta is my absolute favorite! Combine the two and you have a real winner! Yes, this creamy tortellini soup really hits the spot!
The Instant Pot has quickly become my favorite way to make soup, it is just so quick and easy! However, you can also make this soup on the stove, if you do not have an Instant Pot, and it will still be just as tasty! You can also add additional ingredients like spinach or kale if you would like a more nutrient rich soup.
Try serving this yummy soup with some crusty bread and a nice side salad for a super satisfying meal. I hope that you enjoy the Creamy Tomato Tortellini Soup!
Creamy Tomato Tortellini Soup Ingredients
- tortellini – I used fresh refrigerated 3 cheese tortellini but you can use the filling of your choice. I do not recommend using dried ravioli.
- crushed tomatoes
- broth – chicken broth or use vegetable broth for a vegetarian soup.
- olive oil
- carrots – finely chopped
- onion – finely chopped
- minced garlic
- tomato paste
- Italian seasoning
- paprika
- kosher salt
- freshly ground pepper
- cream cheese
- heavy cream
Optional
- parmesan cheese – for garnish.
- cayenne pepper or red pepper flakes – to spice it up!
- onions – I do not love onions. However, if you would like to add onions to your soup, feel free.
How to make Instant Pot Tortellini Soup
First, set the Instant Pot to the “sauté” setting. Add the olive oil to the pot and heat. Add the chopped carrots to the pot and sauté for 3 – 4 minutes, stirring occasionally until they are tender. Then add the minced garlic to the pot, stir and sauté for about 1 minute.
Add all of the seasonings to the pot and stir. Add the tomato paste to the pot, stir, then add the crushed tomatoes to the pot and stir. Pour in the broth and stir to combine. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes.
When the soup is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow a natural release. Once the pressure has been released, carefully remove the lid. Turn the Instant Pot back on to sauté mode.
Add the cream cheese to the pot and stir until the cream cheese has melted and combined with the broth. You can also use an immersion blender to blend the soup until it is super smooth.
Add the tortellini to the pot and cook according to the package instructions for al dente. Mine took 7 minutes.
Finally, turn off the Instant Pot and stir in the heavy cream until it is combined with the broth. Serve garnished with some grated parmesan cheese and enjoy!
Creamy Tomato Tortellini Soup
Ingredients
- 9 oz. fresh tortellini
- 1 28 oz. can crushed tomatoes
- 1 6 oz. can tomato paste
- 3 - 4 cups broth chicken broth or vegetable broth
- 2 tablespoons olive oil
- 1 cup carrots finely chopped
- 2 tablespoons minced garlic 6 cloves minced
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 oz. cream cheese room temperature
- 1 cup heavy cream
Optional:
- parmesan cheese as garnish
Instructions
- Set the Instant Pot to the “sauté” setting. Add the olive oil to the pot and heat. Add the chopped carrots to the pot and sauté for 3 – 5 minutes, stirring occasionally until they are tender. Then add the minced garlic to the pot, stir and sauté for about 1 minute.
- Add all of the seasonings to the pot and stir. Add the tomato paste to the pot, stir, then add the crushed tomatoes to the pot and stir. Pour in the broth and stir to combine. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes.
- When the soup is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow a natural release. Once the pressure has been released, carefully remove the lid. Turn the Instant Pot back on to sauté mode.
- Add the cream cheese to the pot and stir until the cream cheese has melted and combined with the broth. You can also use an immersion blender to blend the soup until it is super smooth.
- Add the tortellini to the pot and cook according to the package instructions for al dente. Mine took 7 minutes.
- Turn off the Instant Pot and stir in the heavy cream until it is combined with the broth. Serve garnished with some grated parmesan cheese and enjoy!
Notes
- I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer's instructions when using the Instant Pot.
- If you want to add onions to your soup, just cut the amount of garlic to 1 tablespoon and add in half a cup of chopped onions with the carrots.
- If you would like to spice up your soup, add 1/8 teaspoon of cayenne pepper with the seasonings, or red pepper flakes as an alternative.
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