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Instant Pot® Tortellini Soup

Rated as 5 out of 5 Stars

"This is a quick, stick-to-your-ribs soup. I serve this with fresh, crusty bread."
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45 m servings 406
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and adjust the heat to high. Pour oil into the pot and swirl to evenly coat the bottom. Add carrots, celery, and onion and cook, stirring consistently, about 4 minutes. Add garlic and cook 1 minute. Add tomato sauce, beef broth, parsley, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add tortellini and press down into the liquid, but do not stir.
  3. Turn pot back on and choose Saute function. Simmer tortellini until tender and fully cooked, about 5 minutes; dense pasta will take longer. Spoon into bowls and top with freshly grated Parmesan cheese.

Nutrition Facts

Per Serving: 406 calories; 12.9 57.3 18.4 42 1307 Full nutrition

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Loved this recipe!!! I made it as is, but next time I’m adding spinach and a pinch of crushed red pepper flakes for heat. The recipe is super easy to double which is a huge plus when cooking for...

So easy to make. I changed out the beef stock for vegetable stock and my vegetarian friends gobbled it up!