Description
Creamy Instant Pot Pesto Tomato Tortellini Soup made with tomatoes, pesto, spinach, and tortellini for an easy, comforting meal.
Ingredients
Scale
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato sauce
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1½ cups chicken broth
- 1 cup cream, half-and-half, or fat-free half-and-half
- 1 pound refrigerated tortellini
- 1 pound chopped frozen spinach
- 3 heaping tablespoons store-bought pesto (plus more for serving)
Instructions
- Set the Instant Pot to Sauté mode and add olive oil.
- Add diced onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Turn off sauté mode. Add crushed tomatoes, diced tomatoes, tomato sauce, and chicken broth. Stir well.
- Seal the lid and cook on High Pressure for 10 minutes.
- Allow a Quick Release once cooking is complete.
- Stir in frozen spinach, cream, tortellini, and pesto.
- Set the Instant Pot to Sauté (Low) and cook for 5–7 minutes, stirring occasionally, until tortellini are tender.
- Taste and adjust seasoning if needed. Serve hot with extra pesto on top.
Notes
Add cream after pressure cooking to prevent curdling.
Tortellini cook quickly—avoid overcooking to keep them tender.