This easy, hearty and delicious Instant Pot Tortellini soup is loaded with flavorful Italian sausage, cheesy tortellini, and fresh spinach. It is like a cozy bowl of comfort which is just perfect to warm you up during these cold winter nights!
Happy New Year folks! Wishing you a year full of happiness, good health, and success in all your future endeavors.
I hope you guys had a fantabulous Holiday season! I sure did, celebrating Christmas with my family after 5 years
I’m sure you all enjoyed the yummy food and sweet treats this festive season! After all that binging, if you are in the mood for something that is simple, light, yet delicious, then this creamy tomato tortellini soup ticks all the boxes, it just perfect to warm up your belly!
Yes, I can’t get enough of soups! And I hope you are enjoying this series of soups that I’ve shared so far this winter!
This Instant Pot cheese tortellini soup is yet another heartwarming, one-pot meal, that is so good, you will definitely be adding it to your rotation meals. Winter or not, you can enjoy this soup all year round!
List of ingredients required to make creamy Instant Pot Tortellini Sausage Soup
For this easy, pressure cooker creamy tomato tortellini soup, you will need;
- Italian sausage: I’ve used the hot variety, but feel free to use sweet Italian sausage.
- Aromatics i.e. onions and garlic
- Seasoning mix: A blend of dried rosemary, thyme, basil, and oregano. You may substitute it with Italian seasoning.
- Better than bouillon chicken stock base: You may use homemade or store-bought chicken stock or broth. Or swap the chicken stock with beef or vegetable stock.
- Tomato sauce: We prefer a mild tomato flavor in this soup, and so I’ve kept it very basic. I’ve listed more options in notes below, if you like a pronounced tomato flavor profile.
- Fresh tortellini, the kind you get in the refrigerated section of your grocery store.
- Fresh spinach, feel free to swap with baby kale.
- Heavy cream: If you want to keep it lighter, simply use half-and-half or evaporated milk.
If you love a bowl of good tomato soup, you will enjoy this variation with the added goodness of sausage and fresh tortellini, making this one complete meal.
You require only a handful of ingredients to make this simple Instant Pot Italian sausage tortellini soup, making it perfect for busy weeknights. We absolutely love it, and I’m certain that it will soon become your family’s favorite too!
Can I leave out the sausage?
Yes, you can leave out the sausage for a vegetarian version, also use vegetable stock instead of chicken stock. I’d suggest making the soup on the stove-top.
I’ve used turkey sausage for this recipe, but you can replace it with pork sausage or ground chicken/pork/beef or even meat chunks (of your choice).
During the pressure cooking cycle, all that delicious sausage flavor is infused into the soup making the soup really flavorful! So, if you choose to omit the sausage due to dietary restrictions, remember to go heavy on the seasonings, or else the soup will fall flat and taste bland.
Can I use dried tortellini?
Yes, you can use dried tortellini. In fact, when I first tested this recipe for the Instant Pot, I used dried tortellini that I got from Costco. It was good enough, but I prefer this soup made with fresh tortellini.
If you only have the dried ones in your pantry, you will add that in step 4 and you will also need to adjust the cooking time to half of that mentioned on the cooking instructions of the pasta box or packet. Also, you will need to add 1-2 cups of extra stock. Start with 5 cups liquid, add more if required after the cooking cycle is completed.
Can I use frozen tortellini?
Yes, you may use frozen, add it instead of the fresh at the same time, and cook until they float to the top.
What can I substitute tortellini with?
You can use fresh ravioli for a fun twist to make ravioli soup 😀 Or feel free to add any other dry pasta, follow the same process as mentioned for the dried tortellini above.
Can I add more veggies?
Yes, of course, feel free to add more veggies. You can add veggies like zucchini, broccoli, corn, potatoes, green beans, peas or even mushrooms. Frozen peas and corn are best added towards the end and cooked just until heated through.
Can I make this recipe gluten-free?
Yes, you can. If you can find gluten-free tortellini, use that instead. Or replace it with gluten-free pasta. Or you can even consider using gluten-free gnocchi.
Can I freeze this Instant Pot tortellini sausage soup?
I’m not a fan of freezing pasta or cream-based dishes, as the pasta can turn to mush and the cream may separate.
If you intend freezing this soup, follow steps 1-6. Once the soup has cooled, transfer to freezer-safe bags or containers, squeeze out the air, and seal. Label the contents and lay flat in the freezer. Freeze up to 2-3 months.
Thaw the frozen soup overnight in the refrigerator. When you are ready to serve, transfer the contents to a pot, and follow steps 7-10.
More easy and yummy Instant Pot soup recipes that you may like to try
How to make Instant Pot tortellini soup – Step by step instructions
(Printable recipe card below instructions)
Step 1: Cook the sausage
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add 2 tablespoons of olive oil. Add 1 lb of Italian sausage (hot or sweet, as per your preference), cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
Step 2: Cook the aromatics
Add diced onions (1 medium onion) along with minced garlic (3 to 4 garlic cloves), saute until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
Step 3: Seasoning mix
Add the seasoning mix (1 teaspoon dried basil, 1/4 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper). Saute for another minute.
Step 4: Add tomato sauce and chicken stock
At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add 1-(15 oz) can tomato sauce and 1-quart less-sodium chicken stock or broth, give everything a good mix.
Step 5: Pressure cook
Press ‘CANCEL’, close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
Step 6: Natural pressure release (NPR) for 5 minutes
Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
Step 7: Add fresh cheese tortellini
Press the ‘SAUTE’ button, set it to ‘NORMAL’, bring the soup to a boil. Add 1-(9 oz) package refrigerated cheese tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
Step 8: Add baby spinach
Stir in 2 oz of baby spinach, mixing it until it wilts.
Step 9: Add heavy cream
Finally, add 3/4th to 1 cup heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
Step 10: Serve
Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.
- If you prefer a more tomato-ey flavored soup, feel free to double the tomato sauce. You can also add a couple of tablespoons of tomato paste or simply use a 24 oz jar of your favorite pasta sauce.
- You can also throw in a 28-oz can of diced tomatoes with juices if you prefer a chunky tomato tortellini soup.
- If you’d like to add chicken, you can add in about 2-3 cups of diced, rotisserie chicken in the last step, or add about 1 lb of chicken breasts/thighs in step 4 and increase the pressure cooking time to 8 minutes. After the cooking cycle has completed, you can shred the chicken and add it to the soup in the last step.
- Stove-top version: Use a heavy-bottomed pot or dutch pot, follow steps 1-4, bring the soup to a boil, cover the pot and simmer for about 10 minutes. Then follow steps 7-10.
- You can use fresh herbs in lieu of dried. Throw in a few sprigs of rosemary, and thyme in step 4. Finish off the soup with a sprinkle of fresh basil leaves.
★ If you try this Instant Pot creamy sausage tortellini soup recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected] Thanks so much 🙂
Instant Pot Tortellini Soup With Sausage
- Instant Pot DUO60 6 Qt 7-in-1
- 1 to 1.25 lbs lean hot Italian sausage, casings removed, you may substitute with sweet Italian sausage
- 1 medium onion diced finely
- 3 to 4 cloves of garlic minced
- 15 oz can tomato sauce
- 4 teaspoons Better than Bouillon chicken stock base dissolved in 4 cups of hot water, or 1-quart, less-sodium chicken stock or broth
- 9 oz package refrigerated cheese tortellini
- 2 oz baby spinach, can add more if you like
- 3/4th to 1 cup heavy cream
- 2 tablespoon olive oil
- Grated parmesan cheese, as required, optional
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil. Add the sausage, cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
- Add diced onions along with minced garlic, saute until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
- Add the seasoning mix, and saute for another minute.
- At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add the tomato sauce and chicken stock, give everything a good mix.
- Press 'CANCEL', close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
- Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
- Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil. Add the fresh tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
- Stir in the spinach mixing it until it wilts.
- Finally, add the heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
- Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.
You can use fresh herbs in lieu of dried. Throw in a few sprigs of rosemary, and thyme in step 4. Finish off the soup with a sprinkle of fresh basil leaves. Nutrition values are calculated for a single serving. This recipe should yield about 4 servings. These are approximate nutrition values, if you rely on them for your diet, please use your preferred nutrition calculator. Measuring cup used, 1 cup= 250 ml, 1 teaspoon = 5 ml