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Creamy tortellini soup cooked in an instant pot.
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Instant Pot Tortellini Soup Recipe

Instant Pot Tortellini Soup with Sausage is an easy weeknight meal the whole family loves.  Tender tortellini cooked to perfection in your pressure cooker. 
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
pressure release 10 minutes
Total Time 30 minutes
Servings 8
Calories 263kcal

Equipment

  • Instant Pot
  • Spatula or cooking spoon

Ingredients

  • 2 teaspoons  olive oil
  • 1  pound ground chicken sausage  or ground pork sausage
  • 1  medium diced onion
  • 3  garlic cloves minced
  • ¼ teaspoon  dried thyme
  • 6 cups chicken broth
  • 1 large zucchini chopped (optional)
  • 1  16 ounce package frozen or fresh tortellini
  • ½ cup  grated parmesan cheese
  • 1 cup coarsely chopped spinach or kale
  • ½ cup  half and half or heavy cream warm
  • 2 tablespoons  cornstarch
  • 2 tablespoons  water to mix with corn starch
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Set your Instant Pot to sauté, add your oil, and start heating it. Put your sausage in to brown it while breaking it into small chunks. Cook for 1 minute and then add in the onion and sauté for 3 minutes. Next, add in the garlic and sauté for an additional minute. Add in the thyme.
  • Now, deglaze the pot with your chicken broth. This is important not to get a burn warning. Add in your zucchini, if using, and tortellini. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 0 minutes (zero). It should be on high pressure.
  • While the pot is coming to pressure, chop your spinach and warm up your dairy. Tip: heat the cream in the microwave for 30 seconds.
  • Once the Instant Pot comes to pressure, your timer will go off. Just let the pressure release naturally for 10 minutes. Once done, move the valve to venting and remove the lid.
  • Finally, mix in the parmesan cheese, chopped spinach, and half and half. Turn the pot back on to the sauté setting. In a small bowl, stir together the cornstarch and water and then mix into the pot. This will thicken the soup to a nice consistency.  Once the soup is thickened, turn off the sauté function and turn the pot to the keep-warm function. Salt and pepper the soup to taste. Enjoy!

Notes

There are zero minutes of actual cooking time. The recipe just needs time to come to pressure and then use a natural pressure release (NPR).
  • If using Italian pork sausage, there is no need to add extra oil to cook it but do drain any grease after cooking.
  • If you want your soup to be tomato-based, feel free to add a 15-ounce can of tomato sauce. You can also add a couple of tablespoons of tomato paste or simply use a jar of your favorite pasta sauce. Add it to the recipe when you add your chicken broth.
  • For more zesty flavor, add up to a teaspoon of red pepper flakes when adding your salt and pepper.
Store any leftover Sausage, Kale Tortellini Soup in the refrigerator in an airtight container for 4-5 days. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.
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Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 872mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 787IU | Vitamin C: 8mg | Calcium: 203mg | Iron: 1mg