This Instant Pot Creamy Tortellini Soup recipe makes a quick, easy one-pot meal that is delicious and perfect for busy weeknights!

Instant Pot Creamy Tortellini Soup

Creamy Tortellini Soup is just what I need to warm me up on a chilly day. During the cold winter months, I often crave a warm bowl of soup. It is one of my favorite comfort foods, and pasta is my absolute favorite! The combination makes this Instant Pot creamy tortellini soup a super yummy bowl of goodness!

The Instant Pot has quickly become my favorite way to make soup. It’s 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. You can also top your soup with Bourbon Mushrooms, Baked Tofu, or these Italian Roasted Shrimp. Yum!

Try serving this yummy soup with some crusty bread, like this Garlic Toast, and a nice side salad for a super satisfying meal. I hope that you enjoy the Creamy Tomato Tortellini Soup!

Creamy Tortellini Soup Recipe Ingredients

Here are the creamy tortellini soup recipe 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 Creamy 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 the “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!

Print Recipe

Creamy Tortellini Soup

This Instant Pot Creamy Tortellini Soup recipe makes a quick, easy one-pot meal that is delicious and perfect for busy weeknights!

Cook Time20

Total Time20

Course: Soup

Cuisine: Italian

Keyword: Creamy Tortellini Soup, Instant Pot Creamy Tortellini Soup

Servings:

Author: Christi

Equipment

1 Instant Pot

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

This soup is wonderful served with bread, like this Garlic Toast, and a salad. You can also top your soup with things such as Bourbon Mushrooms, Baked Tofu, or these Italian Roasted Shrimp.
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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