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Bowl of Instant pot sausage tortellini soup
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5 from 10 votes

Instant Pot Sausage Tortellini Soup

Zesty sausage and cheesy pasta in a creamy tomato based soup that's bursting with flavor!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: American, Italian
Keyword: instant pot soup, quick instant pot recipe, tortellini soup
Servings: 8 - 10 servings
Calories: 465kcal
Author: The Chunky Chef

Ingredients

  • 1 Tbsp vegetable oil
  • 1 lb hot Italian sausage
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 - 5 cups reduced sodium chicken broth
  • 15 oz tomato puree (or tomato sauce if you can't get puree)
  • 15 oz crushed tomatoes
  • 9 oz package fresh tortellini (3 cheese, or chicken and herb variety)
  • 1 cup baby spinach
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese (plus more for garnishing if desired)
  • fresh parsley/basil (for garnish - optional)

Instructions

  • Press the saute button on Instant pot. Add vegetable oil and heat until hot. Add sausage and brown, stirring and breaking apart into crumbles as it cooks.
  • After sausage has cooked about halfway through, add the onion and cook another 3-4 minutes, until onion is soft. Add garlic and cook until fragrant, about 30 seconds.
  • Drain grease if needed, and return sausage mixture to the pot.
  • Add Italian seasoning, salt, pepper, and chicken broth, using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
  • Add tomato puree and crushed tomatoes, and give it a quick stir.
  • Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 5 minutes.
  • Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release.
  • When the pin drops, remove lid and set aside. Press the saute button once again, and add tortellini, spinach, heavy cream, and Parmesan cheese.
  • Stir and heat for about 2-3 minutes, or until tortellini is warmed through and they've floated to the top.
  • Serve warm, garnished with a sprinkle of extra Parmesan cheese and fresh parsley/basil.

Video

Notes

SLOW COOKER DIRECTIONS

  1. In a large pan add vegetable oil and heat over MED HIGH heat.  Add sausage and onion and cook 5-8 minutes, breaking apart sausage into crumbles as it cooks. 
  2. Add garlic and cook until fragrant, about 30 seconds.  Drain excess grease if needed.
  3. Transfer sausage mixture to a 6 quart slow cooker and add Italian seasoning, salt, pepper, chicken broth, tomato puree and crushed tomatoes.  Stir.
  4. Cover and cook on LOW for 4-6 hours, or HIGH for 2-3 hours.
  5. Remove lid and add tortellini, heavy cream, and Parmesan cheese.  Stir, cover, and cook another 20-25 minutes.  The last 7 minutes or so, add spinach.
  6. Serve warm, garnished with a sprinkle of extra Parmesan cheese and fresh parsley/basil.
 

STOVETOP INSTRUCTIONS

  1. Add vegetable oil to a large heavy bottomed pot (dutch ovens work well for this), and heat over MED HIGH heat.
  2. Add sausage and onion and cook 5-8 minutes, breaking apart sausage into crumbles as it cooks. 
  3. Add garlic and cook until fragrant, about 30 seconds.  Drain excess grease if needed.
  4. Add Italian seasoning, salt, pepper, chicken broth, tomato puree and crushed tomatoes.  Stir and bring to a boil.
  5. Once boiling, reduce heat to a high simmer, and continue to cook 5-10 minutes.
  6. Add tortellini, heavy cream, and Parmesan cheese.  Stir, and cook another 7-10minutes.  The last few minutes, add the spinach.
  7. Serve warm, garnished with a sprinkle of extra Parmesan cheese and fresh parsley/basil.

Nutrition

Calories: 465kcal | Carbohydrates: 29g | Protein: 22g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 920mg | Potassium: 825mg | Fiber: 4g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 4mg