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Pressure Cooker Cheese Tortellini and Meatball Soup


This variation has full sized meatballs and cheese filled tortellini. A hearty soup for at least six people.

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Rate this recipe 3.5/5 (2 Votes)


  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 1/3 cup sliced celery (around 6 to 7 trimmed celery hearts)
  • 8 cups chicken stock or broth
  • 38 to 40 frozen meatballs (around 20 ounces, I use Farmrich Italian)
  • 1 8 ounce bag dried cheese-stuffed tortellini
  • 2 1/2 cups chopped kale or spinach
  • 1 tablespoon minced garlic or 2 garlic cloves, minced
  • 1 1/2 tablespoon lemon juice
  • 1 1/3 teaspoon sugar
  • 1 1/3 teaspoon dried basil
  • 1/2 cup heavy cream


Preparation time 15mins
Cooking time 20mins


Step 1

With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling.
Place onion in cooker and saute until translucent, about 5 min.
Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil.
Securely lock pressure cooker and set for 5 minutes on HIGH.
Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.


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