Name: Instant Pot Creamy Tortellini Soup
Prep time: 10 min
Cook time: 11 min
Total time: 48 min
Ingredients: 1½ Tablespoons Olive Oil; 1 medium Yellow Onion, (chopped); 2 Carrots, (diced); 1 pound Bulk Mild Italian Sausage; ¼ teaspoon Red Pepper Flakes ((or more to taste)); ½ teaspoon Kosher Salt; ½ teaspoon Black Pepper; ¾ teaspoon Oregano ((dried)); ½ teaspoon Basil ((dried)); ½ teaspoon Thyme Leaves ((not ground)); 4 cloves Garlic, (pressed or minced); 3 cups Low Sodium Chicken Broth; 1 15-ounce can Diced Tomatoes, (with juice); 10 ounces Refrigerated Cheese Tortellini** ((or cheese & spinach) ); 2 handfuls Fresh Baby Spinach ((Kale can also be used)); ½ cup Heavy Cream; Minced Parsley; Parmesan Cheese

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Instant Pot Creamy Tortellini Soup is so very delicious! You can make it with sausage, or without. Voted Best Instant Pot Soup by my family. Pressure cooker Creamy Tortellini Soup is one of the tastiest Instant Pot soup recipes ever!

Instant Pot Tortellini Soup is so flavorful! A wonderful meal in under an hour.

Instant Pot Creamy Tortellini Soup

This Instant Pot Soup has it all! Pasta, a creamy, flavorful broth, and veggies. My family asks me to make this soup recipe at least once a week.

Can This Soup Be Made Vegetarian?

Yes it can. Simply omit the sausage and replace the chicken broth with a good vegetable broth.

What Other Meat Besides Sausage Can Be Used?

Pretty much any ground meat that you like can be used in this tortellini soup. You may want to increase seasonings a bit as they will be much less flavorful than the sausage.
• Ground Beef (use lean)
• Ground Turkey or Chicken
• Ground Turkey Sausage has great flavor

How to Make Instant Pot Tortellini Soup

Sauté the onions, then add the carrots.

Cook the onions and carrots for a couple of minutes, then add the sausage (if using) and break it up and cook a few minutes.

Add the seasonings to the pot and stir. Then add the garlic, stir, and cook for a minute.

Pour in the broth, then add the can of diced tomatoes. Pressure cook for 1 minute, with a 5 minute Natural Release.

After pressure cooking, release pressure and open the lid. Add the tortellini. Put the lid back on the pot, but leave the steam vent open.

Let the soup sit covered for about 10 minutes to cook the tortellini in the residual heat of the soup.

Add the fresh baby spinach to the pot and stir. Then add the heavy cream and stir. Serve hot.

Can I use Frozen Tortellini?

Yes you can. It will need to sit in the hot soup longer to cook, and may need to be cooked using the sauté setting (see Notes in recipe card).

What Can Be Used In Place of Spinach?

Kale works very well in soups. Just take out the ribs from the leaves and tear the leaves into pieces before adding.

Can I Make This Non-Dairy?

Coconut Cream, Soy Milk and Olive Oil (blended together), Pureed Silken Tofu and Soy Milk, Cashew Cream.
There are many recipes for a heavy cream alternative online. Most include oil, because alternative milks don't have enough fat in them, and require you to mix them.
Silk® brand has a heavy cream alternative.

Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Turkey Soup
Instant Pot Beef Barley Vegetable Soup
Instant Pot Black Bean Soup

If you make this wonderful Instant Pot Creamy Tortellini Soup recipe, let me know! Just leave a comment with a star rating below. I'd like to know how you liked it!

5 from 14 votes

Instant Pot Creamy Tortellini Soup

Prep Time

10 mins

Cook Time

11 mins

Pressure Building, Release, resting

27 mins

Total Time

48 mins

Instant Pot Creamy Tortellini Soup is so very delicious! Make it with sausage, or without. One of the best Instant Pot soup recipes ever!

Course: Soup

Cuisine: American

Keyword: instant pot sausage tortellini soup, pressure cooker tortellini soup

Servings: 6 - 8

Calories: 241 kcal

Author: Sandy Clifton

Ingredients

1½ Tablespoons Olive Oil
1 medium Yellow Onion, chopped
2 Carrots, diced
1 pound Bulk Mild Italian Sausage
¼ teaspoon Red Pepper Flakes (or more to taste)
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
¾ teaspoon Oregano (dried)
½ teaspoon Basil (dried)
½ teaspoon Thyme Leaves (not ground)
4 cloves Garlic, pressed or minced
3 cups Low Sodium Chicken Broth
1 15-ounce can Diced Tomatoes, with juice

Add After Pressure Cooking

10 ounces Refrigerated Cheese Tortellini** (or cheese & spinach)
2 handfuls Fresh Baby Spinach (Kale can also be used)
½ cup Heavy Cream

Garnish

Minced Parsley
Parmesan Cheese

Instructions

Turn on the Sauté setting. When hot, add the oil and onion. Cook, stirring occasionally, until just turning translucent.
Add the carrots and cook for a minute.
Add the sausage, breaking it up as it cooks. Cook until most of the pink is gone (it doesn't need to be fully cooked).
Add the red pepper flakes, salt, pepper, oregano, basil, and thyme leaves. Stir well.
Then add the garlic and cook for 1 minute, stirring to incorporate.
Pour in the chicken broth and the diced tomatoes. Stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Add the tortellini and stir. Make sure all of them are submerged. Then place the lid back on, but leave the steam vent open so it doesn't build pressure. Let rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.
Open the lid and add the baby spinach and stir well.
Pour in the heavy cream and stir.
Garnish as desired and serve hot.

Recipe Notes

*To make Vegetarian, omit the sausage and use vegetable broth in place of the chicken broth.

**If you have frozen tortellini, either thaw it before adding, or add it as directed and turn on the sauté setting and cook for a couple of minutes, uncovered. Then add the spinach and cream.

If you use dried tortellini, it needs a longer cook time. Add it to the pot after adding the diced tomatoes, and add ½ cup of water as the dry pasta will soak up some of the liquid. Then pressure cook as directed.