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Instant Pot Tortellini Meatball Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute (plus 5 minute NPR)
  • Total Time: 16 minutes
  • Yield: 6-8 servings 1x


A dump and go FAST soup recipe (only 1 minute under pressure!). Delicious and comforting and loved by both kids and adults. 


  • 6 cups beef broth (or 6 cups water + 2 Tbsp better than bouillon beef base)
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 pound frozen Italian meatballs
  • 10 ounces frozen tortellini
  • 1 cup frozen mixed veggies
  • Parmesan cheese for garnish


Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. Add in the beef broth and crushed tomatoes. While the pot is heating up add in the garlic powder, oregano, basil, salt, thyme, pepper and bay leaf. 
  2. At this point the liquid should be boiling. Add in the meatballs, tortellini and mixed veggies. Turn off the Instant Pot.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then perform a controlled release (move the valve back and forth between sealing and venting every 20 seconds or so…this will prevent foam or hot soup from spewing out). Remove the lid.
  4. Stir, season to taste and serve with parmesan cheese. 

Slow Cooker Instructions:

  1. Add beef broth, crushed tomatoes, garlic powder, oregano, basil, salt, thyme, pepper, bay leaf meatballs and mixed veggies into the slow cooker. 
  2. Cover and cook on high for 2 hours. Pour in the tortellini and cook on high for another hour. 
  3. Stir, season to taste and serve with parmesan cheese. 
  • Category: Soup
  • Method: Instant Pot or Slow Cooker