Creamy Tomato Tortellini Soup
A rich and comforting creamy tomato tortellini soup, ready in under 30 minutes. Perfectly cooked cheese-filled tortellini swim in a flavorful tomato broth enriched with milk and cream, seasoned with Italian herbs, and topped with freshly grated Parmesan.
Ingredients
Main ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 2 cans condensed tomato soup 10 ¾ ounce each
- 1 ½ cups milk
- 2 cups half and half
- 2 cups vegetable broth or chicken broth
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 package cheese-filled tortellini 9 ounces
- grated Parmesan for serving
Instructions
Instructions
- Heat the olive oil in your pressure cooker on medium heat. You want it warm enough not to burn but just ready for the garlic.
- Add the minced garlic and sauté for about 1 minute. You’re waiting till it’s fragrant and golden.
- Pour in the condensed tomato soup, milk, half and half, and your broth. Give it a good stir so everything’s mixed nicely.
- Sprinkle in the onion powder, salt, pepper, and Italian seasoning. Stir again to wake up those spices.
- Seal your cooker lid and set for high pressure. You’re aiming for about 8 minutes of pressure cook time here. That steam cue is your friend.
- Once time’s up, do a slow release to keep the soup creamy and avoid a messy splatter situation.
- Carefully open the lid and add your cheese-filled tortellini. Pressurize again but this time for just 3 minutes. The tortellini cook super fast.After another slow release, give the soup a stir. Taste test and fix salt or pepper if you gotta. Serve it hot with Parmesan grated on top. Enjoy!
Notes
Variations: Substitute garlic powder for fresh garlic in a pinch. Use heavy cream instead of half and half for a richer soup. Add fresh spinach after the last pressure cook for extra nutrients. Use pre-shredded Parmesan for convenience.