Instant Pot Tortellini Soup – I bet you can’t eat just one bowl of our creamy Instant Pot tortellini soup. Ours is loaded with Italian sausage, cheesy tortellini, chicken broth, and fresh kale- it’s simple, fast, flavorful, and ready in 35 minutes for the perfect weeknight meal.
WHAT YOU NEED TO MAKE THIS RECIPE
- Italian Sausage: Control the heat by using mild or spicy Italian sausage. I change it based on who I’m serving.
- Onion: The onion cooks with 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 to make it easy, but you can chop 2-3 fresh tomatoes if you prefer.
- Spices: Flavor the soup with parsley, oregano, red pepper flakes, salt, and pepper.
- Worcestershire Sauce:
- Chicken Broth:
- Tortellini: Any tortellini flavor will do; we use the three-cheese tortellini; you can find them in the grocery store next to the cheeses.
- Heavy Cream: Heavy cream creates a nice, silky broth; you can also use half-in-half or a non-dairy alternative like coconut cream.
- Greens: I typically use kale or spinach; fresh basil would be a great addition.
SUBSTITUTIONS AND VARIATION
- Protein: We use ground Italian sausage, but you can replace it with ground beef, chicken, or turkey. If you’re vegetarian, use ground beyond meat or leave it out. You can even use shredded chicken to make this soup if you prefer.
- Tomatoes: I love the rustic feeling of using fresh or canned tomatoes, but if you like a more tomatoey soup, use tomato sauce instead.
- Broth: I use store-bought chicken broth to make this recipe, but you can also use water, and Better than Bouillon, vegetable broth, or bone broth.
- Vegetables: I love the addition of kale or spinach, but if you want to get more vegetables in, consider adding carrots, mushrooms, zucchini, squash, or cauliflower.
- Cream: Heavy cream is the perfect addition to Instant Pot tortellini soup, but it has more calories. If you want something lighter, reach for half and half or coconut milk.
HOW TO MAKE INSTANT POT TORTELLINI SOUP
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.
Add onions and garlic. Cook until the onions become translucent and soften.
Stir in the tomatoes and Worcestershire sauce. Then, season with parsley, oregano, salt, and pepper.
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.
Unplug the Instant Pot and let the soup cool some. Then, stir in the tortellini, kale, and heavy cream to serve.
COOKING TIPS
- Break up the Italian sausage using a meat chopper until finely minced.
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SERVING SUGGESTIONS
- Focaccia
- Corn Bread
- Spinach Salad
- Garlic Bread
- House Salad
- Crusty Bread
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Store leftovers in an airtight container; they will keep for 3-4 days.
- FREEZER – 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. 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
What is tortellini soup made of?
Recipes vary depending on who you ask, but I love the combination of Italian sausage, diced tomatoes, cheesy tortellini, and a perfectly spiced broth.
Can I make this recipe on the stovetop?
1. Cook the sausage in a Dutch oven over medium heat until brown and heated through, for about 10 minutes.
2. Add onions and garlic to the pan. Cook until onions become translucent and soften.
3. Stir in the tomatoes and Worcestershire sauce. Then, season with parsley, oregano, salt, and pepper.
4. Add the chicken broth and bay leaf. Cover and cook over medium heat for 15-20 minutes, stirring occasionally.
5. Off heat, add the tortellini, kale, and heavy cream to serve.
Can I use dried tortellini?
Yes, but you will need to add it to the Instant Pot before pressure cooking since it will take longer to cook than fresh or refrigerated tortellini.
Can I use frozen tortellini?
Frozen tortellini will need to cook longer, but not as long as dry tortellini. I recommend adding it at the end and warming the noodles in saute mode before stirring in the kale and heavy cream to finish.
YOU SHOULD ALSO TRY:
- Beef and Barley Soup
- Vegetable Beef Soup
- Keto Cream of Mushroom Soup
- And more of our soup favorites!
Instant Pot Tortellini Soup
Equipment
Ingredients
- 1 pound Italian sausage, ground
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 can petite diced tomatoes , 14-ounce
- 2 teaspoons parsley, dried
- 2 teaspoons oregano, dried
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- 1 cup heavy cream
- 1 package tortellini, fresh
- 3 cups spinach or kale
Instructions
- 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.
- Add onions and garlic. Cook until the onions become translucent and soften.
- Stir in the tomatoes and Worcestershire sauce. Then, season with parsley, oregano, salt, and pepper.
- 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.
- Unplug the Instant Pot and let the soup cool some. Then, stir in the tortellini, kale, and heavy cream to serve.
Notes
- Break up the Italian sausage using a meat chopper until finely minced.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.