Instant Pot Creamy Tomato Tortellini Soup

Fall is here! Which means so is soup weather! haha! This is a simple and delicious recipe that you can throw together in no time thanks to the Instant Pot!

If you’re new to the Instant Pot, start here:

Which Instant Pot is best?

Instant Pot 101

Grab the ingredients you’ll need and let’s whip up this delicious soup! 🙂

For the seasonings:

-1 tsp Italian Seasoning

-1/2 tsp Salt

-1/2 tsp Black Pepper

Start out by chopping the onion and garlic.

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.

Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.

When it is finished cooking and the pressure has released, carefully remove the lid, add the heavy cream or milk and spinach and stir until the spinach has wilted.

Top with Parmesan cheese and serve! yum!

Enjoy!

Ashton

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Print Recipe
Instant Pot Creamy Tomato Tortellini Soup
Easy and delicious Instant Pot soup recipe.
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Chop the onion and garlic. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook until the onions are translucent, about 3-4 minutes.
  2. Add the chicken broth, seasonings, diced tomatoes, tomato sauce and the frozen tortellini and stir.
  3. Close the lid, turn the venting knob to "sealing" and cook on HIGH pressure for 5 minutes before quickly releasing the pressure.
  4. Add the heavy cream/milk and the spinach and stir until the spinach is wilted.
  5. Top with Parmesan cheese and serve! Enjoy!
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Instant Pot Zuppa Toscana Soup

If you haven’t tried Zuppa Toscana soup before…. walk, no wait, RUN to the store and grab the ingredients. You will not regret it! This is my absolute favorite soup recipe and the kids love it too! Yes, the kids love a recipe with kale in it! haha!

Here’s what you’ll need:

For seasonings, you’ll need:

-1/2 tsp of Italian Seasoning

-1/4 tsp of Salt

-1/4 tsp Black Pepper

Start out by washing and slicing the potatoes. You can peel them or leave the skins on, it’s up to you.

Slice the onion and garlic too!

Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook for 3-4 minutes then add the sausage and cook until brown.

Add the chicken broth, seasonings and potatoes and stir.

Close the lid, turn the venting knob to “sealing” and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.

When all of the pressure has released, remove the lid. Add the heavy cream, kale and bacon and stir for 2-3 minutes to allow the kale to wilt.

Serve and enjoy!

Pin this recipe for later!

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Click here for more Instant Pot recipes!

Ashton

 

Check out my favorite Instant Pot Products:


7-inch springform pan

Print Recipe
Instant Pot Zuppa Toscana Soup
A delicious Instant Pot version of this Italian favorite!
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Wash and slice the potatoes. We like the skins on, but feel free to peel them if you'd like!
  2. Chop the onion and garlic.
  3. Turn the Instant Pot to Saute mode and allow it to heat up before adding the olive oil. Add the onion and garlic and cook for 3-4 minutes then add the sausage and cook until brown.
  4. Add the chicken broth, potatoes and seasonings and stir.
  5. Close the lid and turn the venting knob to "Sealing" and cook on HIGH pressure for 10 minutes before quickly releasing the pressure.
  6. Add the heavy cream, bacon and kale or spinach and stir. Stir for 2-3 minutes to allow the kale/spinach to wilt. Serve and enjoy!
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