Instant Pot Tortellini Soup With Sausage

4.94 from 29 votes

Instant Pot Tortellini Soup With Sausage

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!

Course Soups

Cuisine American

Keyword Creamy Soups, Instant Pot Recipes, Tortellini Soup

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 583kcal

Author Freda Dias

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

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.

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