Instant Pot Tortellini Soup

I bet you can’t eat just one bowl of my creamy Instant Pot tortellini soup loaded with zesty Italian sausage, cheesy tortellini, chicken broth, and fresh spinach – it’s simple, fast, flavorful, and ready in 35 minutes for a perfect weeknight meal. 

What You Need to Make this Recipe

• Italian Sausage: Control the heat with mild or spicy Italian sausage. You can also use ground Italian turkey or chicken.
• Onion: Onion cooks with the Italian sausage, garlic, and spices for maximum flavor.
• Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
• Tomatoes: I used one can of petite diced tomatoes, but dice 2-3 fresh Roma tomatoes.
• Spices: Enhance my Instant Pot tortellini soup recipe with dried parsley, dried oregano, red pepper flakes, kosher salt, and coarsely ground black pepper.
• Worcestershire Sauce: Worcestershire enhances the other ingredients with umami-rich flavor. 
• Chicken Broth: Chicken broth is flavorful and easy. Plus, it’s an ingredient I always keep in my pantry.
• Tortellini: My family loves the three-cheese tortellini, but any tortellini flavor will do; find them in the grocery store next to the cheese section.
• Heavy Cream: Heavy cream creates a nice, silky broth; use half-in-half or a non-dairy alternative like coconut cream.
• Greens: The brightness of the spinach or kale is my favorite part! 

Additions and Substitutions

• Protein: I use Italian sausage, but replace it with ground beef, chicken, or turkey. If you’re vegetarian, use ground meat substitutes or a ton of fresh vegetables. 
• Tomatoes: I love the rustic feeling of fresh or canned tomatoes, but if you like a more tomatoey soup, use tomato sauce instead.
• Broth: Replace chicken broth with Chicken Better than Bouillon combined with warm water or bone broth.
• Vegetables: Add carrots, mushrooms, zucchini, squash, or cauliflower for a hearty and filling soup.
• Cream: Heavy cream is the perfect addition to Instant Pot tortellini soup, but it increases the calories. If you prefer a lighter soup – use half and half or coconut milk.

HOW TO MAKE INSTANT POT TORTELLINI SOUP

The full recipe with measurements is in the recipe card below.

Step 1: Cook the sausage in an Instant Pot on saute mode. Breaking up the meat with a meat chopper until finely minced. Cook until brown and heated through for about 10 minutes.

Step 2: Add onions and garlic, and cook until the onions become translucent and soften.

Step 3: Stir in the tomatoes, Worcestershire sauce, dried parsley, oregano, salt, and pepper.

Step 4: Add the chicken broth and bay leaf and secure the Instant Pot lid; set it to manual high pressure for 10 minutes with a 10-minute natural release.

Step 5: Unplug the Instant Pot and let the soup cool some. Then, stir in the tortellini, kale, and heavy cream.

EXPERT TIPS

• Break up the Italian sausage using a meat chopper until finely minced.
• Fresh tortellini takes minutes to cook, which is why I stir it into the hot broth at the end with fresh spinach or kale.
• Stir in the cream off heat to prevent it from curdling.

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SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – Store leftovers in an airtight container; they will keep for 3-4 days.
• Freeze – Allow the soup to cool, then add it to a freezer-safe container or bag. Instant Pot tortellini soup will freeze for up to 3 months.
• Thaw – When you’re ready to eat, defrost it in the fridge overnight. Keep in mind that the tortellini will change texture once frozen.
• Reheat – Warm the soup on the stovetop or microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS 

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