It’s definitely soup weather! Warm up with this easy Instant Pot Pesto Tomato Tortellini Soup! Delicious cheese filled tortellini simmered in a creamy tomato broth, dolloped with flavorful pesto!
Instant Pot Pesto Tomato Tortellini Soup is so full of flavor and comes together so quickly that you will want to make this easy soup recipe all winter long!
I love the Instant Pot for so many reasons. Tender, fall apart roasts in less than a hour, eight minute super creamy mashed potatoes, and frozen chicken breasts, shreddable in 20 minutes, but you know what I love most of all? Soups and chilis come together quickly but taste like they simmered all day long!
During the cold winter months, we love soup for lunch, with a hot sandwich or roll. I love all types of soup, but my husband prefers hearty and filling soups and this Instant Pot Pesto Tomato Tortellini Soup definitely fits the bill.
If you are wondering how to make soup in the Instant Pot, it is so easy. Pro Instant Pot Tip for Soup: Throw all your ingredients in and cook under pressure for 15-20 minutes and then, when it is finished, add the pasta or noodle and let boil on saute. You get perfectly cooked soup without cooking the pasta to a pulp!
If you are craving easy comfort food, this flavorful soup recipe is definitely what you need to make for dinner! Nothing beats tomato soup and grilled cheese and this is a fun, adult take on the classic tomato soup, made even easier by using your Instant Pot!
Looking for more Instant Pot Recipes?
The Best Instant Pot Mashed Potatoes
Sixteen Instant Pot Chicken Recipes
Instant Pot Pesto Tomato Tortellini Soup
Ingredients
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 28 oz can tomato sauce
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 1/2 cups chicken broth
- 1 cup cream half and half, or fat free half and half
- 1 lb refrigerated tortellini
- 1 lb chopped frozen spinach
- 3 heaping tbsp store bought pesto plus more for serving
Instructions
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In the bowl of your Instant Pot, add olive oil, onion, garlic, chicken broth, pesto, and three types of tomatoes. Seal your Instant Pot and hit the Soup button. Reduce time to 20 minutes.
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Once 20 minutes is up, do a quick release and open the pot. Turn pot to saute and let soup come to a rolling boil. Add spinach and tortellinis. Cook 2-3 minutes or until tortellini are tender, stirring frequently.
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Add cream or half and half and stir well. Season with salt and pepper to taste. Serve immediately.
Recipe Notes
In the bowl of your Instant Pot, add onion, garlic, chicken broth, pesto, and three types of tomatoes. Seal your Instant Pot and hit the Soup button. Reduce time to 20 minutes. Once 20 minutes is up, do a quick release and open the pot. Turn pot to saute and let soup come to a rolling boil. Add spinach and tortellinis. Cook 2-3 minutes or until tortellini are tender, stirring frequently. Add cream or half and half and stir well. Season with salt and pepper to taste. Serve immediately.
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At what point are the 2 tbsp. of olive oil added? I don’t see it in the instructions.
At the very beginning! I just updated the post!
Do you need to thaw the spinach before adding it, or could you use fresh spinach? Thank you!
I did not thaw my spinach before hand. The broth was hot enough to defrost it! You could definitely use fresh if you prefer.