My daughter loves everything Italian. She is a fan of Tomato and basil soup along with pizza and pasta and today we are combing two family favourites to create this fantastic Creamy Tomato Instant Pot Tortellini Soup recipe.
Cooking Tortellini soup in the pressure cooker has never been easier and I’m sure you will love this recipe as much as we enjoyed creating it.
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WHAT IS IN A TORTELLINI?
Tortellini are small semi circles of rolled dough that are folded around a filling. Tortellini is one of the most popular types of pasta in Italy and originates from the Italian city of Bologna. Here Tortellini is serves as a broth like dumpling.
Stuffed Pasta can have a number of fillings from a mix of meat such as pork loin or prosciutto to egg or cheese for example Parmingiano Reggiano.
Tortellini is very similar to ravioli, however tortellini is rolled into circles whereas ravioli has stuffed items between two pillows of pasta. That’s the difference between tortellini and ravioli.
WHAT GOES WELL WITH TORTELLINI SOUP
If you’re wondering what to serve with Tortellini soup then here are some of my top suggestions:
Bread, Rolls, Stuffing, Cornbread and Garlic Bread, These are all great options to go alongside your creamy Tomato Tortellini soup bowl.
A Side salad. Yes, you could have a side salad with your tortellini soup. We have a great Avocado Caprese salad recipe that can pair nicely with your Tortellini soup.
Frico chips, Zucchini chips or sweet potato chips could go nicely with this Tortellini soup.
HOW LONG WILL TORTELINNI SOUP LAST?
Tortellini soup when stored in an airtight container in the fridge will last from 3-5 days. I would not store this soup for longer than this time frame as it won’t stay fresh for much longer than this.
To reheat your Tortellini soup simply place back into the Instant pot and saute for several minutes or add to a saucepan and reheat on the stove top for five minutes.
Instant POT tORTELLINI sOUP ingredients
- 3 pounds ripe vine tomatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 medium white onion
- 3 tablespoons minced garlic
- 28 oz can fire roasted tomatoes
- 2 cups fresh basil leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon of Italian seasoning
- 1 teaspoon of red pepper flakes
- 1 quart chicken stock
- 1 package of ready made tortellini
RELATED POST: INSTANT POT CHICKEN NOODLE SOUP RECIPE
HOW TO MAKE this tORTellini soup instant pot recipe
Turn your Instant Pot to Saute.
If your tomatoes are large, halve or quarter them, place them in the
Instant Pot.
Add the garlic, onions, olive oil, and salt and pepper, to the
tomatoes and toss together until coated.
Cook for 5-7 minutes, stirring often.
Turn the Instant Pot off and add all remaining ingredients, except the
tortellini.
Lock the lid, turn the steam release vent to ‘sealing’.
Set to the manual setting, for 5 minutes at High Pressure.
Once time is up let the pressure drop for an additional 10-15 minutes
before opening the lid.
Blend soup using a hand blender in the pot.
Add the tortellini to the soup mixture.
Turn the Instant Pot to saute’ and cook for 3-4 minutes until pasta is soft.
Add salt and pepper as needed.
Serve with fresh basil leaves.
If you love this Tomato Tortellini Soup recipe you may also love the following posts:
Easy Italian Instant Pot Recipes For Beginners
The Best Instant Pot Chicken Soup
Instant Pot Tomato Gnocchi Soup
Creamy Tomato Instant Pot Tortellini Soup
This Instant Pot Recipe is a fusion of pizza and pasta that is easy to make.
Ingredients
- 3 pounds ripe vine tomatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 medium white onion
- 3 tablespoons minced garlic
- 28 oz can fire roasted tomatoes
- 2 cups fresh basil leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon of Italian seasoning
- 1 teaspoon of red pepper flakes
- 1 quart chicken stock
- 1 package of ready made tortellini
Instructions
Turn your Instant Pot to Saute. If your tomatoes are large, halve or quarter them, place them in the Instant Pot.
Add the garlic, onions, olive oil, and salt and pepper, to the tomatoes and toss together until coated. Cook for 5-7 minutes, stirring often.
Turn the Instant Pot off and add all remaining ingredients, except the tortellini. Lock the lid, turn the steam release vent to ‘sealing’. Set to the manual setting, for 5 minutes at High Pressure.
Once time is up let the pressure drop for an additional 10-15 minutes before opening the lid.
Blend soup using a hand blender in the pot. Then add the tortellini to the soup mixture. Turn the Instant Pot to sauté’ and cook for 3-4 minutes until pasta is soft. Add salt and pepper as needed. Serve with fresh basil leaves.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 802mgCarbohydrates: 29gFiber: 6gSugar: 13gProtein: 10g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
In the Creamy Tomato Instant Pot Tortellini Soup, which is better, refrigerated or dry tortellini?
i prefer fresh but you can use either.