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!
Table of Contents
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!
Quick FAQs
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
Corn potato chowder with bacon
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.
Notes
- 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 aromaticessence77@gmail.com. Thanks so much 🙂
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Instant Pot Tortellini Soup With Sausage
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 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
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 or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- 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.
Video
Notes
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
Nutrition
I’ve been making your soup for years now. It is my husband’s absolute favorite and whenever we bring food to someone for whatever reason (new baby, funerals, surgeries…anything at all) he insists we bring them this soup because it’s the best! The recipients tend to agree. Thank you!
Hi!! Im so glad to hear that’s thanks for sharing your feedback. I truly appreciate it 🙂
Amazing! I made once with Tortellini and once with Jasmine Rice. Both were delizioso!
Hi Karen! Glad your enjoyed it this recipe. Your variation using jasmine rice sounds yum! Thanks for sharing your feedback 🙂
I made this for my husband and I for dinner. I did use a 1lb roll of regular sausage in place of hot sausage. I also only had frozen tortellini on hand. I followed the rest of the recipe as instructed. We both loved it and my husband asked for it to be added to our recipe box. We will definitely be making it again! It was great with garlic toast.
Hey Cortney! So glad to hear this. Thanks so much for sharing your feedback 😊
Fantastic recipe. One of our favorites. I also use diced tomatoes instead of tomato sauce with 2 tablespoons of tomato paste. This is heavenly! Question, though, would it be possible to add fresh herbs instead of dried? What would be the proper measurements for these? And, have you tried it? Thanks!
Hi Alisa! Glad you enjoyed the recipe 😊 I haven’t tried using fresh herbs, but you absolutely can. A general guideline is 1 tsp of dried herbs = 1 tablespoon of fresh herbs.
Can I make this in a Dutch pot and then transfer to my crockpot to keep warm for later?
Hi Carly! I’m so sorry, I do not have a crockpot, so I’m not sure. But here’s an article that I found online, it says you can use a crockpot to keep the bread warm for around 2 hours. https://homesteadcrowd.com/keep-your-bread-warm/
I just made this and it is SO delicious, with or without cream. I added in frozen kale, frozen tortellini, finely chopped carrots and celery, browned tomato paste, used some veggie broth (I had some left over from a previous recipe). I’ll be making this on the regular.
Glad you enjoyed it, Lina! Thanks for sharing your feedback with us 😊
Heaven… Made this last weekend for the wife and I and we ate it all week. I added my own twist as I had a Smoked Cherrywood Bacon Slab so I chopped a piece of the slab up, added it with the sausage and wow! Had just the right amount of smokey flavors but too overpowering. Thanks for this recipe. This will be a regular on our menu especially in the winter months…. William
Hi William! Your addition of smoked cherrywood bacon sounds awesome! Glad you enjoyed it, thanks for sharing your feedback 😊
I made this soup for supper tonight and we loved it! I used basil and Italian seasoning because that is what I had on hand. I can’t wait to eat the leftover soup for supper tomorrow night.
Glad you enjoyed it, Sue! Thanks for sharing your feedback 😊
Made this tonight and it was DELICIOUS!!! Made some changes to fit my family (sweet instead of hot sausage, no rosemary, half the salt, twice the basil) and even my picky picky 14-year-old liked it? Definitely going into rotation around here. Thank you for sharing!
Hey Lissie! Glad to hear you enjoyed the soup. Thanks for rating the recipe and sharing your feedback 🙂
This recipe is a winner in my house. I’ve made it with both hot and mild Italian sausage; either way, it turns out well. I have also used heavy cream and half-n-half and can’t tell much of a difference in the final product, so I now use the half-n-half every time. Yesterday I took this to a family get-together my soup was the most popular, and two of my sisters asked for the recipe. Thanks for sharing such a great recipe.
Hi Ken! So glad to know that everyone loved it! Thanks for sharing your feedback 😊
Fantastic soup that makes everyone in the house happy, thanks again!
Glad to hear that! Thanks for sharing your feedback, Emily 🙂
I found this recipe almost two years ago and make it all the time in the fall and winter! It’s so darn good. I usually add a bit extra tortellini (because my husband and I just love pasta that much), and sometimes omit the spinach if I don’t have any on hand. I’ve made it for my husband’s family too – it’s a hit!
Hi Courtney! So glad to hear that. Thanks for taking the time to leave your feedback 🙂
Have you ever had anyone use coconut milk as a replacement to the cream?
I personally haven’t tried using coconut milk here, but if you are okay with the flavor, it should taste great 🙂
The recipe says it will make 4 servings. Can I double the recipe or will it overflow the instant pot?
Hi Melissa! Yes, it might. You can scale it to 1.5 times.
I don’t understand why this recipe doesn’t have more five star reviews. This is one of the best soups we’ve ever made and my kids absolutely love it. We have not changed the recipe whatsoever as the soup is perfect as is!
That’s so kind of you, Susan! Thank you so much for taking the time to share your feedback with us. I’m so happy you loved the soup 🙂
Very flavorful followed recipe exactly but I see many possibilities fron now on. Definitely a keeper!
I love this recipe! And it is versatile, I have used many different pastas and meats, whatever I have on hand. The recipe is perfect as written but it is also a great starting point for whatever you have on hand. Thank you!
Hi Melanie! Glad to hear your feedback, thanks for sharing. Yes, you are absolutely right, this recipe is very adaptable 🙂
Hi, I am relatively new to using the instant pot. I have only made a few meals. I am making this for dinner tonight. However i want to add fresh broccoli and artichoke hearts. I will add the artichoke when doing spinach, but was wondering about the broccoli. Do I put that in with the tomatoes and broth and pressure cook the broccoli too? Thanks
Hi Lauren! The broccoli would turn quite soft if added before pressure cooking. You could add it with the pasta later.
Yummy. Didn’t have rosemary. Added some chipotle chili pepper. We like a little spice. Was super easy and delicious.
Thanks for sharing your feedback, Joanne! Glad you enjoyed it 😊
Thanks for sharing your feedback, Joanne! Glad you enjoyed it 😊
Has anyone tried this with frozen spinach?
I mean…. WOW. My husband and I have only been married a year but he says this is one of his favorite homemade meals EVER. So full of flavor and comforting on cold days! I will always keep this recipe in my back pocket for friends or family coming over! Always a hit.
Yay!! So glad to hear that, Bailey! Thanks for sharing your feedback with us 😊
My son sent me this recipe. I made it for myself and my husband and HE LOVED IT! So very flavorful, and he even didn’t complain too much about the spinach. He actually went back for seconds and asked me to make sure I kept the leftovers for his lunch. I found and used a package of hot Italian ground sausage so I didn’t have to deal with removing it from the casings. The perfect meal for one of our rare COLD and RAINY Arizona days. Super easy meal to make, Thank you.
Hi Jodi! I’m so glad you gave the recipe a shot and loved it! Thanks so much for sharing your feedback with me 😊
This is a delicious recipe but I mistakenly used regular chicken stock and should have omitted the salt. A more accurate pasta measurement (re frozen or fresh pasta) would be helpful. Overall very good and one of our faves. Thank you!
Thanks for sharing your feedback, Golumpki!
Can you use frozen pasta?
Yes, add it instead of fresh tortellini at the same time, and cook until they float to the top.
Phenomenal and easy recipe. We make it about once a week after discovering it a month ago! We add a can of mostly drained fire roasted tomatoes and leave out the spinach because kids are picky! But the whole family devours it this way- thank you so much for sharing!
I so happy to hear that Ashley! Thanks so much for sharing your feedback with us 😊
I only have frozen tortellini. Would I need to adjust anything?
Hi Brittany. Not really, because it’s added in the end. Cook it on Sauté mode until they float to the top. I hope this helps.
Wonderful recipe. I used 24 oz marinara it was great
Glad to hear that! Thanks for sharing your feedback, Barbara 🙂
Does this freeze well?
Hi Sarah! Yes, you can freeze it without the tortellini though coz that will turn mushy on thawing.
This was so easy and so good!! I used 1 lb of Johnsonville ground mild Italian sausage and a 20 oz package of chicken tortellini (I accidentally bought the wrong sized package 🤦♀️). My kids and I loved all the extra tortellini in the soup though lol. This will become a regular meal in our house from now on! Thank you!
Thanks for taking the time to share your feedback, Jamie! I’m glad everyone loved it 😊
So good! The seasonings from the recipe are spot on. Only changes I made-I did this on the stove top. I did not add the sugar because I did not feel the broth was overly tomatoey. Rave reviews from the family, liking the tortellini, meat and spinach in one, like a full meal. It’s a keeper!
So glad to hear your feedback, Kathleen! Thanks so much, I appreciate it 😊
This is my husband’s new favorite food!
Glad to hear that, Alison! 😊
I’m cooking this for dinner right now in my instant pot! My home smells so good that my son came out and said mom what are you cooking for dinner? Can’t wait to dive in; it’s almost done!
That’s great, Beverly! So happy to hear that! I truly appreciate you taking the time to share your feedback with us, thanks so much 😊
Absolutely delicious! This was my first recipe using my new instant pot and I could not be more pleased. Very, very tasty! Made exactly as the recipe stated and served with crusty bread. Yum!
So happy to hear that your first recipe was a success in the IP. Appreciate you taking the time to share your feedback, Jenn! Thanks so much 😊
First time commenter on a recipe here! This soup is so hearty, satisfying and downright delicious!! I added a can organic fire roasted tomatoes and I used !/2 lb mild italian sausage , 1/2 lb hot italian sausage for a nice “kick!” Highly recommend this soup recipe! Tastes like one you would eat in a family owned italian restaurant! Make it you won’t be dissapointed.
Appreciate you taking the time to share your feedback, Susan! Thanks so much 😊
A family favorite! We use a quart of vegetable broth instead of chicken stock and skip the spinach.
Glad you guys love it! Appreciate you taking the time to share your feedback, Becca 😊
This soup is AMAZING! It is my 14 yr old son’s new favorite meals. I use jimmy dean Italian sausage with it, and OMG. I share this recipe with everyone.
Thank You!
SO glad to hear that, Penni! Appreciate you taking the time to leave a review, thanks so much 🙂
Wow great flavor but is a little bit salty. If you are watching your salt intake I would suggest just omitting it. I made in my instantpot mini and it worked fine.
Thanks for sharing your feedback, Denise! 🙂
Wow! This reminds me of a tortellini soup I used to eat when I was in college from a local Italian restaurant. It’s delicious! I followed the recipe only I’m vegetarian so I used the Beyond Meat Hot Italian Sausage instead of pork sausage. So so good and will happily be eating this all week!
That’s fantastic, Stacy! Thanks for sharing a vegetarian alternative, I hope this benefits others reading this as well!
Thank you for the rating and review, truly appreciate it 😊
I made this Saturday and followed the recipe exactly except I used homemade pasta sauce I made in the Instant Pot. It was delicious and filling. At that point, I would have rated it 4.5 stars. Last night, I reheated it but added a can of diced tomatoes and a little more spinach. Now, its rating would be more than 5 stars if that were possible. Fantastic! I reheated the leftovers right in the IP, starting on Slow Cook High for a few minutes, then on Sauté Low, stirring often and then adding the spinach. It really thickened up nicely. I had thought about using Italian seasoning as one reviewer said but I’m so glad that I didn’t. The seasoning mix is terrific.
So glad to hear that, Jeanie 🙂 The tomatoes can definitely be customized to one’s liking, as some don’t like the chunks, while some don’t mind it. Thanks so much for rating the recipe and taking the time to share your feedback with us 🙂 I really appreciate it!
This recipe is a keeper!!! I have high cholesterol so I replaced the heavy cream for 2% milk…I was so satisfying! I will be making this again! Thanks for sharing!
Glad you enjoyed it, Marisa! Thanks for taking the time to share your feedback with us 😊
My family loves thos recipe. Are you able to double the recipe in the 6 quart instant pot?
Glad to hear that 🙂 I haven’t tried doubling this recipe, Heather. As far as it doesn’t go past the max mark, it should be fine. I think 1.5 times the recipe would be good.
This is definitely a 5 star recipe . It is our favorite soup ever ! Make exactly as written !! Delicious !!!
Thanks for sharing your feedback, Lauri! So happy to hear that, glad you love it 😊
I make this almost every week! Hubby DEMANDS it, and even starts throwing the ingredients in the cart while shopping! Huge hit here at our home! For an extra kick I add red chili flakes, cayenne powder, garlic powder, onion powder, and a can of diced Chili’s/tomatoes! Fantastic every single time, thanks so much for the recipe!
So glad to know you guys love this, Jessica! Thanks so much for sharing your feedback 🙂 <3
Very flavorful and easy! I used Italian Seasoning in place of the seasonings. Next time I might try adding some fresh herbs.
Thanks for sharing your feedback, Sheila 🙂
Could you use bacon instead of sausage? Trying to use what I have in the house.
Hi Lindsay! You could, though it won’t taste the same, since the sausage is usually infused with spices and that is what flavors the soup. But bacon will work in a pinch. Also, increase the seasonings to amp up the flavor of the soup.
Made for the first time tonight. It’s a big hit with our family. We will definitely be making it again
So glad to know, Keri! Thanks for sharing your feedback with us:)
Great recipe! My wife and I have made this probably half a dozen times and will continue to make it! We like subbing chicken for sausage and that’s pretty good. 5/5 stars for recipe!
So glad to hear this! Thanks for the rating and the review, Tim! Truly appreciate it 🙂
Oh my….this is good! I had to make it based on what we had in the house as we are on Stay at home orders. Instead of torellini, I used fresh ravioli (chicken and cheese). I also didn’t have any sausage, so I used up some spicy smokies that I had in my freezer for god knows how long. I also made on the stovetop instead of the IP. But made exactly otherwise and it is FANTASTIC!
Hi Joline! Ravioli is indeed a great substitute for tortellini! Glad it turned out well with the substitutions. Thanks for coming back and sharing your feedback:)
I made this almost exactly to the recipe, except I didn’t have spinach while “staying at home” so I used the leafy kale I did have. Since it was much tougher than spinach or baby kale, i steamed it a little in the microwave ahead of time. I also only had frozen tortellini, but the recipe said that was fine & it was. It is delicious!!!
Hi Heather! Glad you enjoyed the recipe, thanks for sharing your feedback 🙂
What is the crock pot version of this receipe? I do not have an instapot. Thank you in advance.
Hi Stacy! I’m sorry, I do not have a crockpot, so I’m really not sure how to go about it.
I have the Crock-pot brand IP. I don’t have the plain “pressure cook” button option. What setting should I use? I do have a soup option,,, and also a beans/chili option. Thank you
Hi Andy! I do not have that, so I’m not really sure which button would be suitable. Does this model have a “manual pressure” button? If yes, you could use that. I’m not sure about the pressure settings for the soup button, you could try for 10 minutes on the soup or beans/chili button. I think it should be fine. Do let me know how it turns out in case you try it 🙂
I have that same pot. Use the bean option and adjust the timer to where you need it.
Hi. Any idea how many calories are in a serving? Just curious as I’m counting calories right now 🙂 I did make this and it was so good!
I Macie! Glad you enjoyed it 🙂 I’ve added the nutrition info, please have a look. It is approx 583 calories per serving.
Made this last night, it was fantastic! Highly recommend this recipe! I did alter it with subbing chuck roast for the sausage (dont care for sausage texture), I added finely diced portobello mushrooms and 2 serrano peppers (love a little spice). Otherwise, followed it with using all the other ingredients, so simple and quick. Paired it with toasted French bread.
Thanks for sharing your feedback, Jody! That sounds great 🙂
Can leftovers be frozen? I’m wondering about the cream.
Hi Rita, I don’t like to freeze this soup because of the cream and pasta. I’ve given instructions on how to go about it in the post if you do intend to freeze it.
I’ve made this recipe several times now and it’s been delicious every time! The last time I made it my husband asked me to make a double batch so he had more leftovers. I do add a little crushed fennel seed and it takes it to a new level of flavor. Superb recipe! Definitely a new favorite 🙂
Hi Marci! Thanks for sharing your feedback! Crushed fennel seeds sounds great, I will have to try that 🙂
Hi Marci! Thanks so much for sharing your feedback, glad to know you guys enjoyed it! Crushed fennel seeds sounds great, I will have to try that 🙂
This was very good. I made a double batch. Much quicker to make it on the stove. It took me bout 30 min to make on the stovetop. I used frozen tortellini. The family loved it.
Hi Gina! Glad to know that you enjoyed it! Thanks for sharing your feedback 🙂
Delicious! Doubled the recipe and used half&half, chicken Italian sausage and it worked beautifully. I didn’t see too much point to using the instant pot, probably would make it on the stove next time. We’ll be making this often this winter!
Glad to know you liked it, Amy! Thanks for sharing your feedback 🙂
hi, have you ever substituted milk or 1/2 and 1/2 for heavy cream?
Hi Dana, I’ve not tried this with milk, and I wouldn’t recommend only milk, as it will be a lot thinner and lack the mouthfeel that you get from using cream. Half and half works well in this recipe.