Instant Pot Cheese Tortellini Tomato Soup

I am really getting into instant pot recipes. They are so easy, so flavorful, and usually make a ton of food so it’s great for meal prep! I love a warm, hearty soup especially in the winter. You can pair this with a side salad or sandwich to make a full meal. It’s creamy and rich so you can eat it alone too! Please tag me if you make this recipe, love seeing your creations πŸ™‚


  • 1 tsp cumin seeds
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 small yellow onion, diced
  • 4 cloves garlic, finely minced
  • 3/4 large green bell pepper, diced
  • 1 plum tomato, diced
  • 2 vegetable bouillon cubes (I use Knorr)
  • 3 cups water
  • 2 cups canned crushed tomatoes
  • 1 cup Rao’s marinara sauce
  • 10 oz package frozen cheese tortellini (I used spinach cheese tortellini from Trader Joe’s)
  • 4 tsp fresh basil, roughly chopped
  • 1/2 cup light cream
  • 1/4 cup Parmesan cheese, grated

instructions (makes ~4 servings)

  • Hit the saute button on the instant pot, and place 2 tsp olive oil in the pot. Add cumin seeds, salt, and black pepper. Saute for 1-2 min.
  • Add onion, garlic, bell pepper, and tomato to the instant pot and stir well. Cook for 4-5 min until vegetables are soft. Hit the cancel button to stop the saute function.
  • Add the remaining ingredients EXCEPT the light cream and Parmesan. Stir well, cook on high pressure for 20 min (or hit “pressure cook” button to default to these settings).
  • Once finished, change valve to “venting position” to release the steam. Add the light cream and Parmesan and stir well.
  • Top with more basil & Parmesan if desired, and serve warm.

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