Instant Pot Creamy Tomato Tortellini Soup
This creamy tomato tortellini soup is made in no time in the Instant Pot or pressure cooker. Majorly creamy and cheesy and packed with bright summer basil!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
*For vegetarian option - omit turkey sausage and use vegetable broth.
**For gluten-free - make sure to use gluten-free tortellini.
Nutrition
Serving: 1SERVING | Calories: 1249kcal | Carbohydrates: 75g | Protein: 88g | Fat: 67g | Saturated Fat: 26g | Polyunsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 351mg | Sodium: 2202mg | Fiber: 8g | Sugar: 14g