A super easy and Cheesy Tortellini Tomato Soup, made in the Instant Pot or Slow Cooker. Creamy and full of Italian flavors. A yummy recipe for the whole family!
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*Check the recipe notes below for slow cooker instructions.
I’ve finally jumped on the Instant Pot bandwagon. I saw everyone posting delicious, quick, and simple recipes using the Instant Pot and I had to try it.
So I bought one a few months ago and have been playing with it ever since, now I’m a believer. This appliance is the bomb.com! I love that I can prepare healthy meals in a fraction of the time and it always turns out so yummy.
Cheesy Tortellini Tomato Soup is the first Instant Pot recipe that I have posted and boy is it good. This is a soup that I have made both in the slow cooker and on the stove with great results. I wanted to convert this recipe so that I could have yet another reason to use my Instant Pot.
Here we are. This soup is so hearty and flavorful and is packed with veggies! My picky kids, who don’t like vegetables, didn’t even realize they were there! This soup comes together quickly but will taste like its been simmering on the stove all day!
Soup Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Onion
- Celery
- Carrots
- Diced Tomatoes
- Chicken Broth
- Bay Leaf
- Basil
- Oregano
- Garlic Powder
- Salt
- Black Pepper
- Frozen Tortellini
- Flour
- Butter
- Half and Half
- Grated Parmesan Cheese
Soup Instructions
[1] Begin by adding the two cans of diced tomatoes, celery, carrots, onions, oregano, basil, bay lear, salt, pepper, garlic powder, and chicken broth to the Instant Pot.
[2] Close the lid and make sure that the steam valve is sealed. Press the soup button and let it do its magic.
[3] When the time is up, use the quick release method to allow the steam to escape from the Instant Pot.
[4] On the stovetop over medium heat, prepare a roux for the soup by melting the butter in a sauce pan and adding the flour. Once that is combined, mix in one cup of soup. Add two more cups of soup and stir.
[5] Turn the Instant Pot on Saute and bring it to a boil. Add the frozen cheese tortllini to the soup and allow it to boil for 2-3 minutes.
[6] Turn the Instant Pot on warm and add the roux mixture back into the soup. When the soup begins to thicken, add the parmesan and warmed half and half. Stir until the cheese is melted.
[7] Add more salt and pepper if needed.
[8] Serve warm, topped with shredded parmesan cheese and warm breadsticks on the side.
Soup Recipes to Try:
Cheesy Tortellini Tomato Soup
A super easy and Cheesy Tortellini Tomato Soup, made in the Instant Pot or Slow Cooker. Creamy and full of Italian flavors. A recipe for the whole family!
Ingredients
- 1 Cup onion, chopped
- 1 Cup Celery, chopped
- 1 Cup Carrots, chopped
- 2 Cans Diced Tomatoes
- 4 Cups chicken broth
- 1 Bay Leaf
- 1 Tablespoon Basil
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 1 Bag Frozen Tortellini
- 1/2 Cup butter
- 1/2 Cup All-Purpose Flour
- 2 Cups Half and Half, warmed
- 1 Cup Grated Parmesan Cheese
Instructions
- To the Instant Pot add the chopped onion, celery, carrots, diced tomatoes, chicken broth, bay leaf, basil, oregano, garlic powder, salt, and black pepper.
- Close the lid and make sure the Instant Pot is set to seal. Press the Soup button. When time is up, open the vent to release the pressure. When all of the steam is released, remove the lid and turn on the saute function.
- On the stove top, in a medium sauce pan over medium-high heat, prepare a roux by melting the butter and stirring in the flour. Add one cup of soup to the sauce pan and combine. Then add another two cups of soup. Turn the stove down to low.
- While preparing the roux, add the frozen tortellini and boil for three minutes. Turn the Instant Pot to the warm function and add the roux back to the soup. When combined, add the parmesan cheese and warmed half and half. Stir until the cheese is melted. Serve.
Notes
*Slow Cooker Modification: Follow the first step by adding the ingredients listed to the slow cooker. Cook on LOW for 5-7 hours. About 30 minutes before serving, prepare the roux and follow the rest of the directions as listed.
Nutrition Information:
Yield: 8 Serving Size: 1 BowlAmount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 1338mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 10g
Amanda
Tuesday 13th of February 2018
So "press the soup button"...what should that time be? Is that the 40min earlier in the recipe?
Ariel
Saturday 10th of February 2018
It has been so cold here in Saskatchewan, Canada, so I wanted to make a 'comfort food' for dinner. This did the trick...thanks for the recipe, Mindy! I will definitely be making this again.
Linda Racine
Sunday 4th of February 2018
Thanks Mindy!
mindymoser
Thursday 8th of February 2018
You're Welcome!
Linda Racine
Saturday 27th of January 2018
Hi...
Thanks for the recipe. Sounds delicious.
2 cans of diced tomatoes?? What size please.
--Linda
mindymoser
Monday 29th of January 2018
(2) 14-15 ounce cans