This Instant Pot Cheesy Butternut Squash Tortellini Soup is a cozy, flavor-packed meal that’s ready in under 40 minutes. Creamy butternut squash blends with rich cheese and tender tortellini, creating a velvety texture that’s pure comfort in every spoonful. The hint of sweetness from the squash pairs perfectly with savory herbs, making each bite a delightful balance of flavors.
With just 10 minutes of prep and 18 minutes of cooking, this soup is a lifesaver for busy nights. The Instant Pot locks in all the goodness, delivering a hearty, restaurant-quality dish that’s both satisfying and nutritious. Warm, cheesy, and brimming with fall vibes, it’s the ultimate bowl of comfort you’ll want to make again and again.
What You’ll Need for Cheesy Butternut Squash Tortellini Soup
- 1 Tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 5 cups cubed butternut squash (use one fresh butternut squash, peeled and cubed, or 20-24 ounces frozen cubed butternut squash for convenience)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces cream cheese
- ½ cup fresh grated Parmesan cheese (plus extra for garnish)
- 1 cup shredded Mozzarella cheese
- 19 ounces frozen cheese tortellini
- 12 ounces pre-cooked chicken sausage, sliced (substitute with any pre-cooked sausage of your choice)
How to Make Instant Pot Cheesy Butternut Squash Tortellini Soup
- Saute the aromatics: Press the SAUTE button on the Instant Pot. Add the butter and diced onion, cooking for 2-3 minutes until softened. Stir in the garlic and saute for 1 more minute.
- Add the base ingredients: Pour in the chicken broth, then add the cubed butternut squash, thyme, salt, and pepper. Stir to combine.
- Pressure cook: Secure the lid on the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set the timer for 15 minutes.
- Release pressure: When the timer is done, carefully move the valve to VENTING for a quick release of the pressure.
- Blend in the cheeses: Open the lid and add the cream cheese, Parmesan cheese, and mozzarella cheese. Use an immersion blender to blend until smooth (alternatively, transfer the soup to a blender, blend, and return it to the Instant Pot).
- Cook the tortellini and sausage: Press the SAUTE button again. Add the frozen tortellini and sliced sausage to the soup. Cook for 3-5 minutes, stirring occasionally, until the tortellini is cooked and the sausage is warmed through.
- Serve: Ladle the soup into bowls and top with additional grated Parmesan cheese. Enjoy warm!
Perfect Pairings: Serving Suggestions
This creamy, cheesy soup is a meal in itself, but you can elevate it with a few simple sides. Serve with a crusty baguette or garlic bread for dipping into the rich broth. For a lighter option, pair it with a fresh green salad tossed with a tangy vinaigrette to balance the soup’s richness. Don’t forget to sprinkle extra Parmesan on top for a finishing touch!
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally to prevent the cheese from separating. If the soup thickens, add a splash of chicken broth or water to loosen it up. Avoid freezing, as the dairy and tortellini may not hold up well.
Quick Swaps: Recipe Variations
Customize this soup to suit your taste! Swap the chicken sausage for Italian sausage or leave it out for a vegetarian version. Use spinach or kale instead of butternut squash for a different veggie twist. If you’re short on time, skip the fresh squash and use frozen cubed butternut squash—it works just as well!
Instant Pot Tips for Success
Make sure your Instant Pot is properly sealed before pressure cooking to avoid any mishaps. If you don’t have an immersion blender, a regular blender works fine—just blend in batches and be cautious with the hot liquid. For a smoother soup, blend longer; for a chunkier texture, blend briefly or skip blending altogether.
Common Questions Answered
Can I use fresh tortellini instead of frozen? Yes! Fresh tortellini cooks faster, so reduce the cooking time to 2-3 minutes. What if I don’t have cream cheese? Substitute with heavy cream or Greek yogurt for a similar creamy texture. Lastly, can I double the recipe? Absolutely, but ensure your Instant Pot isn’t overfilled—leave at least 1 inch of space at the top.
Instant Pot Cheesy Butternut Squash Tortellini Soup Recipe
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.