Instant Pot Creamy Tortellini Soup

I’ve seen all the tortellini soup recipes out there (and there’s a LOT). But your search ends here. My version is loaded with those little pasta purses swimming in a medley of a creamy, cheesy, tomato-based broth along with a burst of sweet tomatoes and fresh basil. It also couldn’t be easier as you just add everything to the Instant Pot, hit a button, stir and it’s done. It’s Creamy Tortellini Soup and once you try it, it’s going right in your rotation.

creamy tortellini soup
Adding broth to pot
Add a broth of your choice to the Instant Pot…
Adding tomato sauce to pot
…along with tomato sauce (from the can, NOT the same thing as pasta sauce)…
Adding Italian seasoning to the pot
…and Italian seasoning.
Stirring pot
Stir until combined.
Adding tortellini to pot
Now add in any fresh tortellini of your choice (usually found in the refrigerated deli section of most markets).
Adding fresh basil leaves to pot
Top with some fresh basil leaves…
Adding cherry tomatoes to pot.
…and cherry or grape tomatoes.
Showing pot
Did you notice we didn’t sauté anything here? We literally just aded ingredients to the pot. That’s IT! Secure the lid and cook at high pressure.
Pot after cooking
When done, you’ll see the tortellini will have livened and the tomatoes will have burst – yummmmm.
Okay, just a few finishing, creamy touches.
Adding cream to pot
Pour in some heavy cream…
Adding shredded cheese to pot
…and add any shredded cheese of your choice (I use a Cheddar blend).
Stirring pot
Stir the pot until creamy.
Adding herb cheese to pot
For an extra creamy finish, add in some garlic herb cheese (or Boursin, Alouette, Rondele, etc.).
Final stir of pot
Give it a final stir until the creaminess is melted into the soup…
Ladle in soup
Grab that ladle…
Soup in bowl
…and do a bowl a favor by gracing it with this amazingness.
Man with soup
Lift the spoon and look at all the goodies!
Man eating soup
Give it a taste…
Man looking happy
…and be floored at how sometimes less is, in fact, more. Simply the best and easiest creamy tortellini soup around.
Instant Pot Creamy Tortellini Soup
Yield: 6

Instant Pot Creamy Tortellini Soup

Instant Pot Creamy Tortellini Soup

I've seen all the tortellini soup recipes out there (and there's a LOT). But your search ends here. My version is loaded with those little pasta purses swimming in a medley of a creamy, cheesy, tomato-based broth along with a burst of sweet tomatoes and fresh basil. It also couldn't be easier as you just add everything to the Instant Pot, hit a button, stir and it's done. It's Creamy Tortellini Soup and once you try it, it's going right in your rotation.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes


  • 4 cups chicken or vegetable broth
  • 2 (8-ounce) cans tomato sauce (not the same as pasta sauce, see Jeff’s Tips)
  • 20 ounces fresh tortellini of your choice
  • 2 teaspoons Italian seasoning
  • 1 bunch fresh basil leaves
  • 10-20 ounces grape or cherry tomatoes
  • 1 1/2 cups heavy cream or half-and-half
  • 2 cups shredded Cheddar cheese (or any cheese you prefer)
  • 5.2-ounce package Boursin (any flavor), or garlic herb cheese, cut into chunks (optional)
  • 2 tablespoons - ¼ cup hot sauce (optional)


  1. Add the broth, tomato sauce, and Italian seasoning to the Instant Pot. Stir well. Addthe tortellini but do not stir – just smooth it out. Top with the basil leaves followed by the tomatoes and again, do not stir. Secure the lid, move the valve to the sealing position and then hit Pressure Cook or Manual at High Pressure for 1 minute. Quick release when done.
  2. Stir in the cream, Cheddar, Boursin (if using) and hot sauce (if using, start with less and you can always add more - See Jeff's Tips). Stir until all is combined. If you wish for the soup to be hotter after adding the cooler dairy, simply hit Cancel and then Sauté and bring to the desired temperature before serving. Then, hit Cancel again followed by Keep Warm.

Jeffrey's Tips

Want to make this soup very zesty? In addition to the optional hot sauce, sub 2 cups of your favorite Bloody Mary mix for the tomato sauce (I like Zing Zang or Mr. & Mrs. T brands).

If you find you want more tomato in the soup, simply add 1-2 cups more more tomato sauce, Bloody Mary Mix or even your favorite Marinara sauce (p.000) in Step 2 for it to be a bit chunkier.

Reader Interactions


  1. Jaimie

    If I leave out the Cherry tomatoes, do I need to substitute anything for it? Will it take away from the flavor or soup base? Can’t wait to try this!

  2. Melissa Freye

    Is the 2 c. marinara a substitute for the 2 c. tomato sauce or an ADDITION to the recipe? Seems like an addition if your directions “add in Step 2” are correct. Isn’t that a lot of extra liquid?

  3. Helyn

    Hope not insult to ask, but can evaporated milk be used in place of cream for this culinary wonder as well?
    Please and thanks.
    Drooling in wait😊

    • Patti

      Helyn, I always use evaporated milk in recipes calling for heavy cream or half and half and have found it a good substitute. I’m making this tonight for dinner and will let you know how it turns out!

  4. Mel

    If you’re adding the Boursin, which definitely adds flavor and creaminess, then using half and half would be better than the heavy cream. Better for your health too…

  5. Karen

    This looks so good! I’m going to try it tonight. I always look for quick meals on bowling night and it can’t get any quicker than this.

      • Jeremy

        When / how would you add the shrimp? (Pre-cook them and add them at the end?) I have also been toying with the idea of adding baby spinach in the final step (after the pressure cooking is done, but before adding the additional dairy).

  6. Heather Bonsell

    I made this and it was soooo delicious. Unfortunately, I didn’t have Boursin but next time I will.
    Love your recipes, Jeffrey.

  7. Chris B

    I just made this tonight and the family devoured it. This was so simple to me and so full of flavor. Jeffery thank you for sharing. This will be going into the dinner rotation.

  8. Anastasia

    So simple and tastes amazingly great! I followed the instructions exactly. My daughter says there is no optional for Boursin. This one is a keeper! Thanks!

  9. Beth Hoyle

    Thank you, absolutely love this recipe! Could you possibly share thoughts on frozen tortellini, or dried even? Also – I don’t usually have fresh basil on hand and was thinking spinach might be nice in there… Any thoughts on whether frozen spinach would be ok for the 1 minute pressure cook? Thank you!!

  10. Janice Centritto

    Made it tonight, just delicious!!
    For those asking about using frozen Tortellini, yes you can! I increased the time to 3 mins and they came out perfect! I didn’t add the boursin cheese but actually didn’t miss it, veryCreamy! Definitely on my soup rotation!

  11. Patti Jiminez

    So deliciously but expensive
    Glad it serves quite a few people
    I am in So Cal
    Tortellini was 8.00 Basil $4.00 , Herbed cheese $5.50
    So glad it was delicious

  12. Vanessa

    This was the first Pressure Luck recipe our family tried and it was out of this world delicious! Our family normally tries a recipe as-is then make modifications for when we make it again in the future – this recipe it was agreed by everyone, no changes needed!

  13. Stephanie Mouat

    Didn’t have any fresh basil so I substituted dry flakes and then a small jar of pesto. It turned out amazing

  14. Denise

    I make a soup like this but cook it for zero minutes. Yes, it’s true, you can cook things for zero minutes. I’m afraid of the tortellini disintegrating. I also don’t use basil (never have any) but stir in some fresh spinach to add extra goodness and vitamins. Looks yummy. I’m gonna try your recipe.

  15. Gary Toth

    Absolutely delicious! I do agree with the comment that if you are adding the optional Boursin, you might want to consider using half-and-half instead of heavy cream. This is certainly a recipe that does not belong in your “lighter” cookbook. Also, I would suggest adding the Boursin to the mixture before you add the shredded cheese or cream/half-and-half, which will facilitate the melting of the Boursin before the addition of the cooler dairy items.

  16. Heather

    I used cream cheese instead of Boursin and canned diced tomatoes instead of cherry tomatoes. I also added 3 cloves of garlic. It was delicious.

    • 𝘽𝙤𝙣𝙣𝙞𝙚

      𝘼𝙬𝙚𝙨𝙤𝙢𝙚, 𝙄 𝙬𝙖𝙨 𝙡𝙤𝙤𝙠𝙞𝙣𝙜 𝙛𝙤𝙧 𝙨𝙤𝙢𝙚𝙤𝙣𝙚 𝙩𝙤 𝙢𝙚𝙣𝙩𝙞𝙤𝙣 𝘾𝙧𝙚𝙖𝙢 𝘾𝙝𝙚𝙚𝙨𝙚.

  17. Carmen

    Making tonight! Can’t wait to try it!! Adding sausage to it to give it a bit more protein because my boy is always hungry! 🙂

    • Paula

      Will you use cooked and crumbled sausage? Would love to know if the sausage gives it a little more flavor although I did enjoy the recipe as written.

  18. Don Nelson

    I was thinking of omitting the tomatoes and substituting with baby bella mushrooms. Wondering your thoughts if that would change anything in regard to cook time?

  19. Becky Fletcher

    Made this today!!! It was delicious! I think next time I might also throw in a bag of spinach just for the extra greens. Definitely will add this to my rotation.

  20. Linda

    I made this for dinner tonight. It was so wonderful. I will be putting this in my rotation of recipes. I will probably cut the tomatoes in half because husband has swallowing issues but he really like this. I added sriracha to my bowl. Had garlic knots with it. Thank you Jeffrey for a great recipe.

  21. Tom W.

    I made this tonight. It was FANTASTIC. Just me so I’ll have leftovers for weeks (frozen… it’s definitely freeze-worthy).

    I did add mushrooms and sweet italian sausage (6 halved then cut 5 ways for 10 mini-meatballs per sausage; I sauteed in the instant pot, breaking the “no saute necessary” rule for this recipe. No regrets, I’d do it again, and I’d like it.)

    I used mushroom based Better than Bouillon.

    The basil was the star of the show. The smell still permeates the house.

    I LOVED how creamy it is. I can’t wait to do this one for guests.

    The dog fruitlessly salivates and begs. No doggie, not for you. Not tonight. Not this time.

  22. Tammy

    This is delicious! I made as is and added a zucchini as I knew it would get thrown away if I didn’t use it. I can’t wait to try it with ZingZang.

  23. Michael

    Out Effing Standing!!
    Made it almost as written and it was incredible. I used whole milk instead of cream. We use no fat milk for everything so cream is way too cloying for us. The herbed Boursin is perfect. I can’t wait to try variations; different broths, portabella mushrooms, spinach, shrimp. So many possibilities with such a flavorful broth.

  24. Amber

    My husband is currently laid on out the floor. In a good way! This was INSANELY delicious. My 6 and 9 year olds agree – and my husband groaned in agreement. Made it just as the recipe calls for (except I used just a few splashes of hot sauce). Will definitely make again!

  25. Amy

    Delicious! Added Italian sausage and used fire roasted canned tomatoes because that’s what I had on hand. It’s not often I find a recipe that each person in my family will eat. Will definitely be making again!

  26. Timothy W Kaczmarek

    this is a great recipe. Boursin cheese definitely makes it that much more tasty. Omitted the grape tomatoes, added a can of drained mushrooms and some of that frozen grilled chicken from Tyson. A delicious meal with no not a lot of prep time. Used Garlic Better than Bullion broth. OMG this is delicious.

  27. Cheryl

    Is 1 minute AL debate? I like my pasta cooked a bit past AL dente, so was wondering if I should go 2? I’ve been looking forward to making this all week! (Finally made and got my grocery order.) It’s raining and I can’t wait to eat this!

    • Jeremy T

      For fresh (refrigerated) tortellini, 1 minute was plenty… I also like my pasta softer than al dente and had no complaints at all. We have added this to our rotation and make it probably every other week.

  28. Tom W.

    I’ve been working through the frozen soups I have in my freezer (living from the fridge). This soup, frozen, is my absolute favorite. But I’ve done mine up… and I did it again tonight.

    I had some groceries on their last legs; tomatoes, mushrooms, leftover marinara (used for meatball sandwiches, one or… two… or three months ago).

    THIS particular recipe (which probably changes the nature and scope of the recipe, I’ll admit) is SO POSITIVELY ENHANCED by taking 5 sweet or hot italian sausages, in casings, cutting them in half (to deglove them; don’t look this up), then cutting them crosswise to make 10 or 12 sausagettes (… it’s a word) per sausage link. Saute these first (they don’t have to be done all the way through… just browned a bit. Best done in 2 batches). Once both batches are browned (for me, it was two), then add the chicken broth and scrape the bottom to get the fond (that totally savory brown bits burnt to the bottom… so not burnt).

    Followed exactly to the directions (adding sausage first, 2 cups of sliced mushrooms on top of the torelline; would change; Tortellini should be the top most ingredient).

    The sausage, mushrooms and tortellini have made this a favorite of mine and it freezes SO well. Love coming across this in the freezer.

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