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List of ingredients required to make creamy Instant Pot Tortellini Sausage Soup
For this easy, pressure cooker creamy tomato tortellini soup, you will need;
Can I leave out the sausage?
Can I use dried tortellini?
What can I substitute tortellini with?
Can I add more veggies?
Yes, of course, feel free to add more veggies. You can add veggies like zucchini, broccoli, corn, potatoes, green beans, peas or even mushrooms. Frozen peas and corn are best added towards the end and cooked just until heated through.
Can I use frozen tortellini?
Yes, you may use frozen, add it instead of the fresh at the same time, and cook until they float to the top.
Can I make this recipe gluten-free?
Yes, you can. If you can find gluten-free tortellini, use that instead. Or replace it with gluten-free pasta. Or you can even consider using gluten-free gnocchi.
Can I freeze this Instant Pot tortellini sausage soup?
More easy and yummy Instant Pot soup recipes that you may like to try
Chicken noodle soup
Carrot ginger soup Corn potato chowder with bacon Broccoli cheddar soup Minestrone Soup Beef and barley soup
How to make Instant Pot tortellini soup – Step by step instructions
(Printable recipe card below instructions)
Step 1: Cook the sausage
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add 2 tablespoons of olive oil. Add 1 lb of Italian sausage (hot or sweet, as per your preference), cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
Step 2: Cook the aromatics
Add diced onions (1 medium onion) along with minced garlic (3 to 4 garlic cloves), saute until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
Step 3: Seasoning mix
Add the seasoning mix (1 teaspoon dried basil, 1/4 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper). Saute for another minute.
Step 4: Add tomato sauce and chicken stock
At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add 1-(15 oz) can tomato sauce and 1-quart less-sodium chicken stock or broth, give everything a good mix.
Step 5: Pressure cook
Press ‘CANCEL’, close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
Step 6: Natural pressure release (NPR) for 5 minutes
Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
Step 7: Add fresh cheese tortellini
Press the ‘SAUTE’ button, set it to ‘NORMAL’, bring the soup to a boil. Add 1-(9 oz) package refrigerated cheese tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
Step 8: Add baby spinach
Stir in 2 oz of baby spinach, mixing it until it wilts.
Step 9: Add heavy cream
Finally, add 3/4th to 1 cup heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
Step 10: Serve
Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.
Notes
If you prefer a more tomato-ey flavored soup, feel free to double the tomato sauce. You can also add a couple of tablespoons of tomato paste or simply use a 24 oz jar of your favorite pasta sauce. You can also throw in a 28-oz can of diced tomatoes with juices if you prefer a chunky tomato tortellini soup. If you’d like to add chicken, you can add in about 2-3 cups of diced, rotisserie chicken in the last step, or add about 1 lb of chicken breasts/thighs in step 4 and increase the pressure cooking time to 8 minutes. After the cooking cycle has completed, you can shred the chicken and add it to the soup in the last step. Stove-top version: Use a heavy-bottomed pot or dutch pot, follow steps 1-4, bring the soup to a boil, cover the pot and simmer for about 10 minutes. Then follow steps 7-10. You can use fresh herbs in lieu of dried. Throw in a few sprigs of rosemary, and thyme in step 4. Finish off the soup with a sprinkle of fresh basil leaves.
★ If you try this Instant Pot creamy sausage tortellini soup recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
