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Instant Pot Creamy Tortellini Soup in the pot

Instant Pot Creamy Tortellini Soup

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
Prep Time 10 minutes
Cook Time 11 minutes
Pressure Building, Release, resting 27 minutes
Total Time 48 minutes
Servings 6 - 8
Calories 241 kcal
Author Sandy Clifton

Ingredients

  • 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

  1. Turn on the Sauté setting. When hot, add the oil and onion. Cook, stirring occasionally, until just turning translucent.

  2. Add the carrots and cook for a minute.

  3. 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).

  4. Add the red pepper flakes, salt, pepper, oregano, basil, and thyme leaves. Stir well.

  5. Then add the garlic and cook for 1 minute, stirring to incorporate.

  6. Pour in the chicken broth and the diced tomatoes. Stir.

  7. Close the lid and set the steam release knob to the Sealing position.

  8. 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.

  9. 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.

  10. When the pin in the lid drops back down, open the lid.

  11. 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.

  12. Open the lid and add the baby spinach and stir well.

  13. Pour in the heavy cream and stir.

  14. 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.