Instant Pot Tomato Tortellini Soup is the perfect cool weather comfort food. A dump and push recipe, it’s full of flavor and deliciously creamy.
Dinner can be on the table in under 15 minutes with this wonderful recipe. Full of flavor and deliciously creamy, you will love this soup recipe as much as our Instant Pot Nordstrom Tomato Basil Soup recipe, which is a truly fantastic tomato soup.
When there is a chill in the air and you want a hot bowl of soup fast, make Instant Pot Tomato Tortellini Soup. This is the most versatile soup recipe ever!
Imagine changing just one ingredient and having a totally different tomato soup each time you prepare this recipe. Seriously, with just one change to an ingredient, you will have a brand new flavor profile each time.
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Ingredients for Instant Pot Tomato Tortellini Soup
- Canned Tomatoes
- Better than Bouillon Chicken Base
- Heavy Cream
- Italian Seasoning
To keep Instant Pot Tomato Tortellini Soup a super easy, limited ingredient recipe, I’ve created this recipe with limited ingredients, which are blends or concentrated flavors, which will take the place of having to use lots of fresh produce and seasonings.
Instant Pot Tomato Tortellini soup is a wonderful change to a regular pasta and sauce recipe and will warm your soul.
As tomatoes are picked at their prime and canned, very often canned tomatoes will taste much better than fresh store bought whole tomatoes. Plus, the skins have been removed and they are so easy to use. The most important thing about canned tomatoes is to use a good brand. San Marzano tomatoes are usually the best to use.
Keep cans of diced tomatoes, crushed tomatoes and pureed tomatoes in your pantry at all times.
Type of Tomatoes for Instant Pot Tomato Soup
- Diced tomatoes and crushed tomatoes are my preference when making soup. Depending on the cook time of the soup, will determine which I use. As this tomato tortellini soup is a quick cooking soup, I would use one can of each or one big can of the crushed.
Pro Tip: Pureed tomatoes work better for things like Instant Pot Spaghetti Sauce and Instant Pot Baked Ziti, where you want a sauce, not a soup base.
If you make this soup every day, you can have a totally different tomato soup every day! My favorite is tomato basil soup, so I like to add in Italian seasonings and fresh basil to finish.
Change Up the Flavor of Tomato Tortellini Soup
- Try a Cajun spice blend to give the soup a bit of heat and a Southern flare.
- A shot of a crab boil would turn tomato tortellini soup into a seafood soup. With this flavor, after cooking toss in some raw shrimp, scallops or chunks of fish.
- Fresh and dried basil would make a nice tomato basil soup!
- Indian seasonings are delicious. Try adding a mild curry blend and a touch of garam masala for a wonderful and fragrant flavor. Just make sure you use good brands when using Indian seasonings. Of course, who spices are best, but the seasonings I link to are good brand and for quick soup, these fit the bill.
When you change up the seasonings, you can also change the flavor of the soup base!
Why this Recipe Works
You can use Homemade Instant Pot Broth or boxes of cans of broth. I like to use a concentrated soup base. Better than Bouillon Chicken Soup Base is a concentrated paste which can be used as a flavor enhancer on its own like in my Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy (I used the beef base) recipe, or mixed with water to make a broth. This product is used in place of a can or box of broth and you can easily change up the soup base flavor. Your options are endless.
Vegetarians will enjoy this soup using Better than Bouillon Vegetable Soup Base is fantastic. We keep jars of Better than Bouillon Soup Base in our refrigerator at all times.
Coupled with a spice blend like Italian seasonings, you have enough flavor for a very flavorful soup.
Tortellini comes in various sizes and with different fillings. Choose your favorite fillings or mix and match.
Fresh, Frozen, Fresh Frozen or Dried Tortellini
As this recipe is so forgiving, you can use tortellini whether it is fresh, frozen, dried and even fresh frozen. We often will buy fresh tortellini and pot it in the freezer. When making Instant Pot tomato Tortellini Soup, there is no need to defrost the tortellini. Whichever type of tortellini you choose to use, your soup will always be amazing.
We almost always have dried tortellini in the pantry. There are so many varieties. Dried pesto tortellini in the pantry is delicious too. The ONLY difference in using dried tortellini verses fresh or frozen is the cook time and amount of water.
Potato gnocchi can be used in place of the tortellini! The possibilities are endless.
How to Reduce Tomato Acidity
Tomatoes are acidic and a pinch of sugar will help to remove that acidic taste.
Did you know a carrot does the same thing?
We prefer to add cheese to individual bowls, but if you want to add cheese to the whole pot, that is fine.
Pro Tip: Allow cheese to melt on top of soup for a bit prior to stirring in. This will prevent the cheese from clumping on the bottom of the cooking pot.
Timing for Instant Pot Tomato Tortellini Soup
- The timing is 100% based on the type of tortellini used. For my bag of frozen, I set the Instant Pot to “0” minutes cook time.
- Fresh and dry may require a bit longer cook time and I will write all that out in the recipe card below.
Pro Tip: Cook time for any type of pasta is always based on the type of pasta and cooking directions.
Extra Ingredients for Tortellini Soup
- Add a can of drained kidney beans or any other beans you might enjoy.
- A handful of spinach would be great or toss in some dehydrated vegetable soup mix for extra nutrition. We love this mix and use it in our Instant Pot Salmon Rice Pilaf recipe.
- Sliced Italian sausage pairs nicely with the Italian seasoning used in this recipe as written.
- Cut chicken breast into bite sized pieces and keep the timing the same. Since the recipe uses so much liquid, the time up to pressure is long enough to cook the small chunks of chicken.
Seriously, how cute are we? Are we the cutest fat people you’ve ever seen? Hehehehe. Actually, we started keto, so soon we will be cute not so fat people. 🙂
Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, so be sure to check it out and subscribe!
Watch my video and then scroll to the bottom for the printable recipe card.
Tips and Tricks for Instant Pot Tomato Tortellini Soup
- Choose two types of canned tomatoes.
- Use seasoning that you love.
- Keep Better than Bouillon Soup Bases in your fridge.
- Allow cheese to melt on top prior to mixing into soup.
How to Eat Tomato Tortellini Soup
My favorite way is with fresh basil and a scoop of Instant Pot Greek Yogurt (Thick and Creamy). I love the combination of the cold yogurt and the hot tomato soup.
Some people sprinkle grated or shredded Parmesan cheese on top.
One bite and you will be hooked. Enjoy your soup with a delicious Greek Tortellini Salad or a Low Carb Avocado Chicken Salad.
More Instant Pot Quick Soup Recipes to Make
- Instant Pot Low Carb Cheesy Cauliflower Soup
- Instant Pot Broccoli Cheddar Soup Low Carb Keto
- Instant Pot Olive Garden Zuppa Toscana Italian Soup
Winter is a great time for soup, but we love soup all year round!
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Porcelain & Bamboo Salt Box with Spoon
- Microplane Artisan Ribbon Grater
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Here is your handy printable recipe:
Instant Pot Tomato Tortellini SoupPrint Pin SaveSaved! Rate
- 28 ounces Crushed Tomatoes (San Marzano) (or half diced and half crushed)
- 3.5 cups Chicken Stock/Broth or vegetable broth (or 3.5 cups water + 3.5 tsp Better than Bouillon Chicken Base)
- 3/4 cup Heavy Cream (or 3/4 cup water + 1 pkg Boursin Cheese)
- 1 Tablespoon Italian Seasoning Blend
- 1 teaspoon Sea Salt (or to taste)
- 12 ounces Cheese Tortellini frozen or fresh. If using dried, add an additional 1/2 cup of water
- 2 teaspoons White Sugar or a 2 inch piece of carrot, cut in half
- 1 Tablespoon Butter optional
- 1/2 cup Parmesan Cheese or Asiago Cheese freshly shredded (NOT the stuff in the green can)
- 1 can Kidney Beans drained
- Fresh Spinach
- Add canned tomatoes, Italian seasoning, sugar (or carrot), salt and heavy cream (or 3/4 cup water + 1 pkg Boursin Cheese) to cooking pot.
- Stir to combine.
- Carefully dump in frozen tortellini and combine.
- Add chicken broth (or 3.5 cups water + 3.5 tsp Better than Bouillon Chicken Base).
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 0 minutes.
- When beep sounds, wait 4 minutes and then carefully release the rest of the pressure.
- Remove lid and stir.
- Add butter and mix into soup.
- If tortellini is firmer than you like, just let the soup simmer until you get the desired softness.
- Ladle into bowls and top with grated or shredded Parmesan (or Asiago) cheese and fresh basil, if desired.
- Sprinkle half the freshly shredded Parmesan cheese into soup and wait about 30 seconds for it to melt and then lightly stir into soup.
- Add the rest of the Parmesan and again, wait for it to melt and then stir into soup.
Add ins for Tortellini Soup
- Drained kidney beans or any other beans you might enjoy.
- Fresh spinach or kale or even add 1/2 cup of dehydrated vegetable soup mix.
- Sweet or hot Italian sausage pairs nicely with Italian seasoning.
- Chicken breast cut into bite sized pieces. Cook time is the same as the recipe uses so much liquid and the chicken will fully cook during the time it takes to come up to pressure.
Pin this Instant Pot Tomato Tortellini Soup Recipe
Tonia Brown says
I can’t wait to try this! My kids love tomato basil soup, so I think this one will be a hit, too.
Constance Rompelman says
so tasty. I had butternut ravioli in the freezer. My husband loved it. I ate some for lunch today and have two mugs ready for dinner tonight . The carrot idea worked very well. Thank you.
Jill Selkowitz says
Oh yum, I love butternut ravioli. I bet your soup was fantastic. Thank you for making it and commenting. Jill
hi. the video says to not use more than 1/2 cup water (when using the soup base concentrates) but the printed recipe says to use 3.5 cups fresh water or broth.
Can I use half and half or something else lighter than heavy cream?
Jill Selkowitz says
Yes, try whole milk. Jill
I tried this with a can of chopped tomatoes and mushroom gnocchi. I used Italian spice. It was awesome. I might add some kidney beans to the left overs! So easy and so good. Thanks, Jill.
Jill Selkowitz says
Thank you so much, Leslie. Each time you make it, it can be different! Jill
Excellent soup! Lots of flavour with little effort, my favourite combination. Can always count on your recipes. Thanks.
Jill Selkowitz says
Thank you, Lori. Jill
Can’t wait to try this recipe! One question I didn’t see anything about when to add the heavy cream….am I right to assume it’s stirred in after cooking?
Step 1 says to “Add canned tomatoes, Italian seasoning, Better than Bouillon chicken base, sugar (or carrot), salt and cream to cooking pot.”
This sounds great! I like all your recipes. Question, could this be done in the Instant Pot Ace Blender, obviously not using the blended soup option? Or would the tortellini get over cooked? Just curious. I don’t have enough recipes for my blender yet, so I am always on the lookout. Thanks, Jill.
Jill Selkowitz says
Sure, why not. Jill