Instant Pot Tortellini Soup with Sausage and baby spinach is easy, addictive & a breeze to make in the electric pressure cooker. Spinach sausage tortellini soup is loaded with non mushy cheesy tortellini, browned sausage, baby spinach in a creamy broth base. Everyone raves about this instant pot soup recipe! Slow cooker/crockpot method included!
Instant Pot DUO 6 quart
- 9 oz Fresh Tortellini 225 gms
- 4 links Italian Turkey or Pork Sausage casings removed I used spicy and sweet Italian Turkey Sausage
- 1 large onion chopped
- 5 cloves Minced Garlic
- 10 oz canned diced tomato 1 can or 283 gms, I used diced tomatoes with green chilies
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 2 cups baby spinach
- 2 tbsp Extra Virgin Olive Oil
- Salt to taste
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes
- 1/2 tsp Italian seasoning
- ground black pepper according to taste
- 1 can chicken stock or broth 14.5 OZ / 411 g the regular ones that you get in supermarket
- 1 cup normal water more if needed to dilute the soup once the pressure cooking cycle is over
Remove the sausage from the casings and set aside.
Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
Open the pot. Turn off the Instant Pot.
Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot. The residual heat will wilt the spinach and the soup will taste amazing. Enjoy!
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- You can sub the spinach with Kale.
- Sub the Italian Turkey Sausage with Italian Pork Sausage if you want to.
- You can also go heavy on the cream and parmesan.
- 2-3 Tbsp cream cheese may also be added. You’ll have a rich and very creamy soup.
- You can entirely sub the normal water with low sodium chicken stock or broth.
- For no chili kick skip the red chili flakes.
- You may also add the Tortellini once the pressure cooking cycle is over. Than, switch back to SAUTE and simmer the soup for 4-5 mins on LOW until the Tortellini is cooked through. Rest of the recipe remains the same.
- Do not simmer the soup after mixing in the cream, parmesan and spinach. The residual heat will beautifully incorporate the cream and wilt the spinach.
- I would not recommend dry Tortellini for this creamy soup. They just don’t work so good for this recipe.
- Using Frozen Tortellini? Follow today’s recipe or if you decide to add the frozen tortellini once the pressure cooking cycyle is up than add them to the pot, simmer on SAUTE for 2-3 mins kept at low or until the Tortellini float on the top.
- Adjust the liquid in the recipe according to your liking. Tortellini sucks up liquid really fast. Serve the soup immeidately and hot.
- The soup will thicken as it cools down.
- Dilute cold soup with a dash of liquid to bring it back to the right consistency.
- If you feel today’s recipe is little thicker for your liking add more cream or chicken stock or water.
- Want to make the recipe vegetarian? Skip the SAUSAGE.