This Instant Pot creamy tomato tortellini soup is made in no time thanks to pressure cooking – majorly creamy and cheesy and packed with bright summer basil!
*This post is sponsored by Cabot. All content and opinions are my own.
Creamy, cheesy, pasta and sausage soup – probably not something you think of when you think summer fare.
I hear ya.
While I’m definitely craving peaches (or nectarines rather because nectarines > peach fuzz), watermelon, cherries (omg they’re SO good at the moment), all the salads, good corn on the cob and pretty much anything off the grill 98% of the time right now, throw a cloudy, slightly cooler day into the mix and immediately I revert to wanting comfort food.
Funny how that works, isn’t it?
In the midst of our scorching 90+ degree days lately (not complaining, I LOVE it!), we had exactly one slight reprieve where it was cloudy, drizzly and the humidity seemed to momentarily vanish.
That’s the day I made this Instant Pot creamy tomato tortellini soup because who says you can’t have comfort food in the summer?
While the creaminess factor is off the charts thanks to Cabot cream cheese and my favorite, their Farmhouse Reserve cheddar (although any of their cheddars would be great in this) and there’s some definite comfort food additions like hearty cheese filled tortellini and ground turkey sausage, there’s actually quite a bit of summer flavor packed into this soup thanks to basil.
I used crushed tomatoes with basil flavor, dried basil and fresh basil stirred in at the end for that pop of herby brightness.
If there’s one herb that embodies summer, it’s basil, no contest.
How Do I Make Tortellini Soup In The Instant Pot?
This soup utilizes a couple of the Instant Pot functions not just the pressure cooker portion and the key is the three different stages so you don’t end up with mushy tortellini!
- Before setting to pressure cook, I sauté the turkey sausage, onions, garlic and spices. This helps deepen all their flavors.
- I then add the liquids – the crushed tomatoes and broth and set the pressure cooker to do its thing like normal. Once the Instant Pot has finished its 15 minutes of cooking time, I manually release the pressure, stir and set the mode back to sauté.
- At this point I add the cream cheese and tortellini. Once the tortellini is fully cooked (I usually undercook it a minute or two as it will continue to soften in the warm soup and in any leftovers), this is when I add the cream, greens and basil to finish it.
Every bite of this creamy tomato tortellini soup is the perfect balance between summer and comfort food.
I bet it will have you wishing for a cooler, rainy day (or two) to break out the Instant Pot and make it!
Love This Instant Pot Creamy Tortellini Soup? Check out these other Instant Pot recipes:
Instant Pot Coconut Pork with Turmeric Ginger Rice
Instant Pot Tomato White Beans
Instant Pot Sweet Potato Steel Cut Oats
Instant Pot Bean Soup
Lentil Vegetable Soup
Instant Pot Beef and Mushroom Stew
- 1 tablespoon olive oil
- 1 pound turkey sausage, removed from casing (*optional)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 4 ounces Cabot cream cheese, room temperature
- 4 cups fresh cheese tortellini (**use gluten-free if necessary)
- 1/2 cup light cream
- 4 ounces baby greens (spinach, kale, chard, etc.)
- 4 ounces Cabot Farmhouse Reserve Cheddar, grated
- Freshly chopped basil for garnish
- Turn the Instant Pot on to sauté mode. Once hot, add the olive oil and turkey sausage (if using) breaking the sausage into small pieces as it cooks with a wooden spoon or spatula.
- Once sausage is mostly browned, add onions (or start with this step if not using sausage) to the pot and continue cooking another 2-3 minutes until softened.
- Add garlic, cook an additional 30 seconds – 1 minute until fragrant then add tomato paste, red pepper flakes, dried basil, salt and pepper. Stir to combine and cook for 20-30 seconds.
- Add the crushed tomatoes and broth to the pot and give everything a few stirs until well combined.
- Place the lid of the Instant Pot on and set valve to sealing position. Press manual pressure cook button and set to 15 minutes.
- When Instant Pot signals the end of the cooking time by beeping, release pressure manually by carefully turning the valve to venting position.
- Once pressure is fully released, slowly remove lid and turn the Instant Pot back on to sauté mode.
- Add the cream cheese to the pot and stir for a few minutes until dissolved in the soup.
- Add the tortellini to the pot and cook according to package directions for al dente, usually about 7 minutes for fresh tortellini.
- Add the cream and baby greens, stir until incorporated and greens begin to wilt.
- Turn the Instant Pot off and add the grated cheddar right before serving.
- Garnish each bowl with freshly chopped basil.
*For vegetarian option - omit turkey sausage and use vegetable broth.
**For gluten-free - make sure to use gluten-free tortellini.
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Amount Per Serving: Calories: 1249 Total Fat: 67g Saturated Fat: 26g Trans Fat: 1g Unsaturated Fat: 31g Cholesterol: 351mg Sodium: 2202mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 8g Sugar: 14g Sugar Alcohols: 0g Protein: 88g