Instant Pot Cheesy Butternut Squash Tortellini Soup Recipe

If you're looking for a flavorful filling dinner this Instant Pot Cheesy Butternut Squash Tortellini Soup is for you!

Prep Time10

Cook Time18

Pressurize Time10

Total Time38

Course: Soup

Cuisine: American

Keyword: butternut squash, Instant Pot soup, Instant pot soup recipe, squash soup

Servings:

Calories: 611kcal

1 Tablespoon butter
1 onion diced
3 cloves garlic minced
4 cups chicken broth
5 cups cubed butternut squash (one fresh butternut squash, peeled and cut into cubes OR 20-24 ounces frozen cubed butternut squash )
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
4 ounces cream cheese
½ cup fresh grated Parmesan cheese
1 cup shredded Mozzarella cheese
19 ounces frozen cheese tortellini
12 ounces pre-cooked chicken sausage cut into slices

Press SAUTE button on the Instant Pot and let it warm up.
Add in the onion and cook for 2-3 minutes. Add in the garlic and saute for 1 more minute.
Pour in the chicken broth, then add in the butternut squash, thyme, salt, and pepper.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 15 minutes.
When the timer is done, move the valve to VENTING and do a QUICK RELEASE of the pressure.
Add in the cream cheese, Parmesan cheese, and mozzarella cheese and blend until smooth (either using an immersion blender right in the Instant Pot or pour the contents of the Instant pot into a blender and blend, then pour soup back into Instant Pot.
Press SAUTE button and add frozen tortellini and cooked sausage to the Instant Pot with the soup. Cook for about 3-5 minutes or until the tortellini is cooked and the sausage is warmed.
Serve topped with additional Parmesan cheese.

We live to serve this with a green salad and homemade breadsticks!