Tomato Tortellini Soup – Instant Pot + Stove Top

Warm up with a bowl of this creamy Tomato Tortellini Soup! This quick and easy recipe can be made in the Instant Pot or on the stove.

Tomato Tortellini Soup

Tortellini are quite possibly one of my favorite things to swirl into soup recipes, aside from veggies of course!

This stuffed and shaped pasta cooks in a matter of minutes and adds that little something extra that can’t be beat. It’s great in broth based soups, creamy soups, veggie-packed soups, pasta salads, or simply swirled in sauce.

I almost always have a box or two in my fridge as well as in my freezer too. I love how fast they are to cook and how effortless it is to make a healthy dinner based around them!

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup with Instant Pot and Stove Top Instructions

This easy peasy one-pot tomato tortellini soup can be made with any variety of tortellini you choose!

I like to use the classic three cheese tortellini pasta to keep things gloriously vegetarian, but there are so many tasty varieties to choose from including spinach and ricotta tortellini, chicken and herb tortellini, sweet Italian sausage tortellini, and so on.

This dreamy, creamy tomato tortellini soup is so easy to make! You can whip it up in a pot on the stove or reach for your trusty Instant Pot and try the pressure cooker method!

Tomato Tortellini Soup
5 from 1 vote
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Tomato Tortellini Soup

Warm up with a bowl of this creamy Tomato Tortellini Soup! This quick and easy recipe can be made in the Instant Pot or on the stove.

Course Soup
Cuisine American
Keyword Tomato Tortellini Soup
Prep Time 12 minutes
Total Time 27 minutes
Servings 6 servings
Calories 327 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 large yellow onion
  • 4 cloves garlic
  • 1 TBSP olive oil or avocado oil
  • 28 oz canned crushed tomatoes (undrained)
  • 15 oz canned tomato sauce
  • 2 cups vegetable broth (or chicken broth)
  • 1 TBSP sugar (to cut acidity – optional)
  • 1 tsp dried basil plus extra to taste
  • 1/2 tsp dried oregano leaves
  • 12 oz refrigerated cheese tortellini
  • 3-4 oz cream cheese (heavy cream works as a swap)
  • salt and pepper to taste
  • 1-2 TBSP fresh chopped basil for topping
  • freshly grated Parmesan cheese for topping

Instructions

  1. Peel and finely dice onion. Peel, smash, and mince garlic.

  2. Heat oil in a large pot over medium-high heat. Sauté onion for 6-7 minutes or until tender and translucent. Add garlic, basil, oregano, salt, and pepper and cook for an additonal minute or until fragrant, stirring often.

  3. Add crushed tomatoes, tomato sauce, and vegetable broth. Next stir in sugar. This is optional but helps cut the acidity of the tomatoes.

  4. Bring the soup back up to a medium simmer and whisk in your cream cheese or heavy cream. Add tortellini and allow to simmer approx. 5 minutes until the pasta is tender and the soup has thickened, sitrring occasionally.

  5. Remove from heat and taste test. Add salt and pepper to taste plus any additonal seasoning desired. Top with fresh basil and grated parmesan cheese and dive in while it's hot!

INSTANT POT INSTRUCTIONS

  1. Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.

  2. To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)

  3. Add canned diced tomatoes (with juices) canned tomato sauce, and vegetable broth. Next stir in sugar, basil, and oregano.

  4. Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.

  5. Carefully open the lid and stir in cream cheese (or cream) and tortellini) return the lid and allow pasta to sit 5-7 minutes or until tender. Stir well and serve in bowls topped with fresh basil and grated parmesan cheese.

Recipe Notes

Using frozen tortellini? Simply allow to simmer a bit longer to allow the pasta to cook until tender.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on amount of parmesan cheese used and any extras/swaps. Enjoy!

Nutrition Facts
Tomato Tortellini Soup
Amount Per Serving
Calories 327 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 37mg12%
Sodium 1152mg50%
Potassium 677mg19%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 14g16%
Protein 13g26%
Vitamin A 1004IU20%
Vitamin C 19mg23%
Calcium 161mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this tomato tortellini soup recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

more tasty tortellini recipes

Looking for more tortellini goodness? Check out my collection of 8 Easy Tortellini Recipes and get yo pasta on!

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Comments

  • Cassie

    5 stars
    Delicious. Plus, I always appreciate that your recipes are clear and easy to follow. Another instant pot recipe for the win!

    • So so glad you enjoyed it! Always makes my day!

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