Instant Pot Tortellini Soup with Sausage
Dreamy and Creamy Tortellini Soup is stuffed full of heavenly sausage, fresh baby spinach and plump tortellini all in a luscious cream broth. This soup is made right in the Instant Pot for a hearty and tasty dinner. Includes stove top and pressure cooker instructions.
Servings: 4
Calories: 763kcal
Equipment
- 1 Pressure Cooker
Ingredients
- 16 ounces Italian sausage or country sausage ground
- 1 small yellow onion small dice
- 4 large garlic cloves minced
- 4 1/2 cups chicken stock no salt added or low sodium (36 ounces)
- 9 ounces cheese tortellini refrigerated
- 3 cups baby spinach fresh
- 1/2 cup heavy cream
- 1 cup milk
- salt and pepper as needed
Instructions
How to Make Tortellini Soup in Instant Pot
- Set Instant Pot to the sauté setting. Cook the sausage until nicely browned making sure to chop it up as it cooks. Using a slotted spoon pull all the sausage out and place it onto a plate or bowl lined with a few paper towels.
- Add finely chopped onion to the sausage oil in the instant pot. Cook until soft and translucent, about 8-10 minutes. Add in minced garlic and cook for 1 minute longer. Add in chicken stock, the sausage and tortellini.
- Put the lid on, lock it, and seal the valve. Set the pressure to high. Let the Instant Pot come up to pressure and cook for 2 minutes.
- When the timer goes off, immediately release the pressure by moving the valve from the sealing position to the venting position. Open the lid once all pressure has been released and turn the Instant Pot off.
- Then add in the spinach, allowing it to wilt. Next, stir in the heavy cream and milk.
- Season with salt and pepper as needed. Let cool for a few minutes before serving.
How to Make Tortellini Soup on the Stove Top
- In a large pot or dutch oven, cook the sausage over medium heat making sure to break it up as it cooks. Cook until well browned. Using a slotted spoon to pull all the sausage out and place onto a plate or bowl lined with a few paper towels.
- Add small diced onion to the sausage oil in the pot. Cook until soft and translucent, about 8-10 minutes. Add in minced garlic and cook for 1 minute longer.
- Pour in chicken stock and bring up to a nice simmer. Add in the sausage, spinach, heavy cream, and milk and bring up to a simmer again. Add the tortellini and cook for 3-5 more minutes.
- Season with salt and pepper as needed. Allow soup to cool a little before serving.
Notes
- Use reduced or no salt added chicken broth otherwise the soup will be too salty. If you feel it is not salty enough you can always add salt after the soup is done cooking.
- Replace the heavy cream with all low fat or whole milk. Soup will still be creamy just not as decadent.
- I love the broth in this soup but if you find it a little too thin you can thicken it up. Pull out 1/2 cup of the broth and mix in 1-2 tablespoons of corn starch or all purpose flour. Pour back into soup.
- Instant Pot tortellini soup will last about 4-5 days in an airtight container in the refrigerator.
Nutrition
Calories: 763kcal | Carbohydrates: 41g | Protein: 35g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1366mg | Potassium: 745mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2689IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 4mg