Instant Pot Tortellini Soup
My Instant Pot tortellini soup is simple, fast, flavorful, and ready in 30 minutes for the perfect weeknight meal.
Equipment
Ingredients
- 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
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, 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.
Notes
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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 595 kcal | Carbohydrates: 37 g | Protein: 25 g | Fat: 38 g | Sodium: 1361 mg | Fiber: 4 g | Sugar: 16 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!