Instant pot tortellini soup is a hearty soup filled with ground beef, vegetables and tortellini in a savoury tomato broth. It is made with simple ingredients and is on the table in approximately 30 minutes. Perfect for busy weeknights.
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Soups in the instant pot are one of our favourite meals during the cooler months.
They are easy to prepare and quick to cook.
This tortellini soup is made with a rich tomato broth and is filled with ground beef, vegetables and plump, cheesy tortellini. It is hearty and delicious, but extremely simple to make. It is also easy to customize it based on your preferences or what you have on hand.
We like to serve tortellini soup with a side of crusty bread, garlic bread or fresh biscuits, but it is just fine on its own or with some saltine crackers.
The leftovers package up nicely and make a great grab-and-go lunch the next day.
Why We Love This Recipe
It’s simple – This is one of the easiest soups to make. All you need to do is chop a few carrots and saute the beef before adding everything else to the pot and turning it on.
Easy ingredients – This soup is made with ingredients that are easy to find and even easier to swap. If you don’t like ground beef you can use chicken instead, if you like more vegetables you can add them, if you only have ravioli on hand you can use that instead of tortellini. The simplicity of this soup means it’s no fuss and can be tossed together quickly.
It’s quick – Because there is very little prep involved this soup is quick to throw together. All you need is a few minutes to brown the beef then you just add everything else to the instant pot and turn it on. In less than 30 minutes you should be eating dinner.
For a complete list of ingredients see the printable recipe card at the bottom of this post.
We love that this recipe is made with simple, easy-to-find ingredients and that it is easy to change or add things depending on your preference and taste.
The main ingredients of this soup are:
- Lean ground beef – I recommend lean for the best flavour, but you can use extra lean or regular if you prefer.
- Beef broth – I use beef broth from a carton, but if you have homemade broth it’s even better.
- Tomatoes – Diced, canned tomatoes. There is no need to drain them. For richer flavour I like to use diced fire-roasted tomatoes if I have them in the pantry.
- Condensed tomato soup – This helps thicken the soup a bit and adds helps add more tomato flavour without adding more acidity.
- Tortellini – I use cheese tortellini for this recipe since we are already using ground beef. But you can use any tortellini you like.
You will also need:
- Worcestershire sauce
- Dried onion flakes
- Sliced or diced carrots
If you prefer to use fresh onion instead of onion flakes you can add 1 cup of diced onions when you cook the beef.
There are only a few steps to make this delicious tortellini soup, which means that it is perfect for busy weeknights when you don’t have a lot of time to prep dinner.
You will begin by browning the beef using the sauté setting. Then drain the beef and return it to the pot.
Then you simply add the water and scrape up any bits of beef that might be stuck to the bottom, followed by adding the broth, tomatoes, tomato soup, Worcestershire sauce, onion flakes and carrots. Stir to combine then add the tortellini and stir to make sure it’s submerged.
You will cook the soup under high pressure for 1 minute. If the tortellini is frozen when you add it to the pot you should add 2 minutes to the cooking time.
Once the timer is complete you can go ahead and do a quick release to vent the pressure from the pot. It is ready to serve as soon as the lid comes off.
Pro Tip – Make this soup a creamy tomato soup by adding 1 cup of heavy cream after you’ve released the pressure. Just set the pot to sauté, add the cream and stir. Wait until the soup comes back up to temperature and thickens slightly before serving.
Additions & Substitutions
This soup has always been a family favourite. Partially because it is so easy to customize and you can change things up depending on what you have on hand and what you’re in the mood for.
Some substitution suggestions are:
- Swap the ground beef and beef broth for ground chicken and chicken broth.
- Use fire-roasted tomatoes instead of regular diced tomatoes.
- Use fresh diced onion instead of onion flakes.
- Swap the tortellini for ravioli or cappelletti.
- Swap the diced carrots for equal parts of frozen vegetable mix.
Additions you might like to try:
- Add a clove or two of minced garlic.
- Add a tablespoon of Italian seasoning.
- Add a few handfuls of spinach before serving.
- To make the soup creamy, stir in 1 cup of heavy cream after you release the pressure. Set the pot to sauté and cook for a few minutes to let it come back up to temperature and thicken slightly.
If you want to use dry pasta, such as penne or macaroni instead of tortellini you can do so. You can use 2 cups of dry pasta and increase the water by one cup. You will need to increase the cook time to 4 minutes.
If you want to freeze this soup to reheat later it is best to cook it without the pasta. Once the soup has thawed you can add the fresh tortellini to the pot when you reheat the soup. If the soup is frozen with the pasta the pasta will generally become soft and mushy.
You can keep the leftovers in the fridge in an airtight container for about 2 days. After that the pasta tends to become too soft.
More Instant Pot Recipes
Instant Pot Tortellini Soup
- 1 ½ Pounds lean ground beef
- 2 Cups water
- 4 Cups beef broth
- 28 oz canned diced tomatoes
- 1 can condensed tomato soup
- 1 tablespoon dried onion flakes
- 2 tablespoons Worcestershire sauce
- 1 ½ Cups thinly sliced carrots 3-4 medium carrots
- 1 Pound refrigerated cheese tortellini
- Salt & pepper to taste
- shredded parmesan cheese optional
- Using a 6 or 8 qt instant pot, turn the pot to saute and add the beef. Cook until the beef is no longer pink, then press cancel, drain the beef and return it to the pot.
- Add the water and using a wooden spoon be sure to scrape any bits of beef from the bottom of the pot.
- Add the beef broth, diced tomatoes, tomato soup, Worcestershire sauce, onion flakes and carrots and stir to combine.
- Add the tortellini and gently stir to make sure it is submerged.
- Place the lid on the pot, turn the valve to seal and set on high pressure for one minute.
- When the timer is complete, turn the valve to release the steam. When the pin drops, carefully remove the lid.
- Taste and season with salt and pepper, if needed.
- Serve topped with shredded parmesan cheese, if desired.