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creamy tomato tortellini soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Tomato Tortellini Soup That Hits the Spot

This creamy tomato tortellini soup delivers cozy comfort with a rich, velvety broth made from condensed tomato soup, milk, and half and half. Pressure cooking locks in deep flavors while cooking tortellini to tender perfection for a quick, satisfying meal perfect any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main ingredients

  • 1 teaspoon olive oil helps sauté garlic nice and slow
  • 2 cloves garlic minced, fresh flavor punch
  • 2 cans (10 ¾ ounces each) condensed tomato soup creamy base y’all can’t skip
  • 1.5 cups milk adds a mellow creaminess
  • 2 cups half and half for that extra smooth, rich bite
  • 2 cups vegetable or chicken broth your soup's liquid backbone
  • 1 teaspoon onion powder subtle depth without fuss
  • 0.5 teaspoon salt controls the flavor’s balance
  • 0.5 teaspoon pepper a little kick but not too crazy
  • 1 teaspoon Italian seasoning herbs to tie everything together
  • 1 package (9 ounces) cheese-filled tortellini the star noodles soaking up tasty broth
  • to taste grated Parmesan sprinkle when serving for sharp cheesy goodness

Instructions
 

Instructions

  • Start by heating olive oil in your pressure cooker pot over medium heat to sauté garlic without burning.
  • Add the minced garlic once the oil is warm. Stir for about one minute until fragrant.
  • Add condensed tomato soup, milk, half and half, and broth. Stir well to combine.
  • Sprinkle in onion powder, salt, pepper, and Italian seasoning. Stir to lock in flavors.
  • Close the lid with sealing ring snug and valve set to seal. Pressure cook on high for 5 minutes until valve hisses.
  • Perform a natural pressure release for 5 minutes, then quick release remaining pressure and open lid carefully.
  • Toss in cheese-filled tortellini and cook according to package instructions (3-5 minutes) until tender. Serve hot with a sprinkle of grated Parmesan.

Notes

Serve hot with grated Parmesan cheese. Store leftovers in airtight containers refrigerated up to 3-4 days or freeze broth base alone for longer storage. Add tortellini fresh when reheating for best texture.