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.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these Instant Pot favorites!
SERVING SUGGESTIONS
- Bread: Corn Bread, Corn Casserole, Corn Muffins, Garlic Bread, Crusty Bread, Focaccia
- Salad: Arugula and Spinach Salad, Vegetable Chopped Salad
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
What is Instant Pot tortellini soup made of?
What I love most about making tortellini soup is how versatile it is! Recipes vary depending on who you ask, but I love the combination of Italian sausage, diced tomatoes, cheesy tortellini, and a well-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, and cook until the onions become translucent and soften.
3. Stir in the tomatoes, Worcestershire sauce, dried 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.
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leaving a comment below.
Instant Pot Tortellini Soup
- 1 pound Italian sausage, ground
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 can petite diced tomatoes, 14-ounce
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 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
- 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, and cook until the onions become translucent and soften.
- Stir in the tomatoes, Worcestershire sauce, dried 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.
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.