Imagine a steaming bowl of rich, velvety tomato soup that's packed with cheesy tortellini and bursting with Italian flavors - this isn't just another soup, it's a culinary hug in a bowl! Whether you're battling a chilly evening or craving something quick and delicious, this Tomato Tortellini Soup is your ultimate comfort food solution that can be whipped up in just 30 minutes using either an Instant Pot or traditional stovetop method.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) cheese tortellini
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in the Instant Pot or a large pot on the stovetop over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the pot. Stir to combine.
- If using an Instant Pot, close the lid and set the valve to "sealing". Press the "manual" or "pressure cook" button and set the cooking time to 10 minutes at high pressure. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
- If cooking on the stovetop, bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the soup has thickened slightly.
- Add the cheese tortellini to the pot and cook for an additional 2-3 minutes, or until they float to the surface.
- Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with fresh basil leaves.
Tips
- Choose high-quality tortellini for the best flavor and texture - fresh or frozen both work wonderfully.
- Don't overcook the tortellini; they should be just tender and floating on top of the soup.
- For extra depth of flavor, consider adding a parmesan cheese rind while simmering.
- If using the Instant Pot, ensure the valve is set to "sealing" for proper pressure cooking.
- Fresh basil is key for garnishing - it adds a bright, aromatic finish to the soup.
- For a creamier version, stir in a splash of heavy cream just before serving.
- This soup freezes beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 30mg
