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!
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This post has been updated (originally published on 2nd March 2020) with an improved reader friendly content, few new photos, an easy slow cooker/crockpot method and a list of delicious recommended instant pot soups!
Instant Pot Sausage Tortellini Soup
Today’s sausage tortellini soup is super addictive, it get’s done under 30 mins, makes a great one-pot scrumptious meal as such or when you throw some crusty sour dough loaf as a little side.
The only time you need to invest is for browning the sausage. That adds tons of good flavors and makes the soup stand out.
It’s loaded with Spicy and sweet Italian Sausages, three cheese fresh tortellini, baby spinach, cream, grated parmesan, tomatoes, onion, garlic and aromatics.
Find the Ingredients with actual measurements way below the post on the “Recipe Card“. The list below is just a reference.
- Tortellini: Fresh or frozen. If you do not have access to fresh Tortellini just use frozen tortellini from the freezer section of your supermarket.
- Sausage: I used Spicy and sweet Italian Turkey Sausage. You can use use any Italian Pork Sausage as per your liking. Spicy or Normal or Sweet Italian Pork Sausage works as a great sub for Italian Turkey Sausage which is what I used to make the creamy tortellini soup.
- Aromatics: Onion & garlic.
- Seasonings: Oregano, Italian seasoning, red pepper flakes for a subtle kick, crushed black pepper & salt according to your own personal taste preference. You can sub the oregano with thyme or even the same amount of Italian seasoning.
- Baby Spinach: Hate Spinach? Kale works as a great spinach substitute. Use the Kale leaves and discard the stems. Chop the leaves roughly before adding them in the dish. If you hate any kind of leaves skip adding both Kale or Spinach.
- Tomatoes: Diced Canned Tomatoes and tomato paste. I used the canned diced tomatoes with green chilies for a spicy kick, but, if that’s not what you are looking for you may use the regular version.
- Heavy Cream: Sub the heavy cream with half and half to reduce the calories a bit. It’s not recommended if you prefer extra creamy soup.
- Parmesan Cheese: Fresh grated from a block works best in this recipe. However, if you don’t have access to cheese sub it with 3 tbsp cream cheese.
- Liquid: Chicken Stock and normal water.
- Oil: Olive oil.
- More flavor: This adds tons of flavor and character to the Instant Pot Tortellini Soup.
- Parm: The fresh grated parmesan cheese certainly makes a difference and makes the soup utterly creamy and tasty. Try to grate your won cheese from the block.
- Subtle Kick: I recommend a dash or two of red chili flakes. The slight kick goes so well in this recipe.
- Aromatics: Don’t skimp on the aromatics. They play a huge role in the pressure cooker creamy tortellini soup. You can even slightly increase the quantities.
- Soup consistency: Fresh pressure cooked tortellini sucks up liquid pretty fast. Expect the soup thickening up on it’s own as it gets cold.
- Non mushy spinach: Mix in the baby spinach after turning off the heat. The leaves wilt pretty fast with the help of the residual heat.
- Rich creamy soup secret: If you prefer extra creamy, luscious and smooth Instant Pot Sausage Tortellini Soup do not sub the heavy cream with half and half or milk. You can even slightly increase the cream quantity for some extra dose of deliciousness.
How to make Creamy Sausage Tortellini Soup Instant Pot?
Find the detailed step by step recipe along with measurements way below the post on the “Recipe Card“.
Step #1 Brown the Sausage
No matter what kind of sausages you chose to use (pork or turkey and spicy or non spicy) brown them really well in the Instant Pot.
I used the SAUTE mode and kept it at NORMAL throughout the cooking cycle.
A wooden spatula is the way to go because it beautifully crumbles the sausage into larger chunks without breaking the sausage too much.
We love good chunks of sausage in our soups and totally hate powdery fine pieces of sausage.
Step #2 Mix Onion, garlic, aromatics, stock, tortellini
Next, mix in the onion and garlic. Saute them for 1 min.
And pour the chicken stock, the water, de-glaze the pot really well. There should not be any bits and crumbs stuck at the bottom of the pot whatsoever.
This step is so important and shall prevent the “BURN” sign!
Throw in the Tortellinis too.
Step #3 Pressure cook
Give the tortellinis a good stir and pressure cook on HIGH for 2 mins followed by a quick release. Do not forget to seal the vent 😀
Open the lid and turn off the Instant Pot.
Step #4 Add Spinach, Cream, Parmesan
Immediately add the heavy cream and the parmesan cheese. Give everything a good mix.
The residual heat will help melt the parmesan cheese beautifully into the soup.
Once, the cream and the cheese is well incorporated into the soup add the baby spinach and mix well gently.
Once the spinach wilts with the help of the residual heat immediately serve the hot creamy sausage tortellini soup and enjoy!
Crockpot Sausage Tortellini Soup
- Crumble sausage into a skillet. Add the chopped onion and garlic. Sauté for about 7 minutes. Spoon out most of the fat if you want to, we always don’t do this as the fat helps to elevate the flavor of the soup. Once, the sausage is nicely browned add it to your Crockpot.
- Add all ingredients except for the tortellini, spinach, cream, and parmesan into the Crockpot.
- Cook on HIGH for 4-5 hours or on LOW for 7-8 hours.
- About 30 minutes prior to serving, add in your tortellini, cream, grated parmesan and spinach (I set the heat to “high”). Give it a stir occasionally. Do a taste test add more salt if you feel like. Serve the slow cooker tortellini sausage soup immediately for best flavors.
Can you freeze sausage tortellini soup?
No, you can’t freeze sausage tortellini soup as such because it’s cream based and contains tortellini.
However, you can freeze the soup without the tortellini, cream and spinach. It’s better to add them later while reheating.
Cream based soups tend to separate or split when defrosted and reheated. Whereas, the tortellini or pasta based soups don’t hold up so well because the pasta or tortellini tend to mush up when re-heated.
How long does creamy sausage tortellini soup last in the fridge?
The creamy sausage tortellini soup will last for about 3 days in the fridge when stored in moisture free and air tight container.
Pro Tip: Tortellini sucks up liquid pretty fast. So, while re-heat add splashes of water or stock or even a few dashes of cream to bring back the soup to the right consistency.
More Instant Pot Soup Recipes
- Instant pot creamy chicken noodle soup.
- Lemon chicken orzo soup instant pot.
- Instant pot chicken wild rice soup.
- Chili’s chicken enchilada soup instant pot.
- Chicken Gnocchi soup instant pot.
- Instant pot stuffed pepper soup with sausage.
- Creamy chicken tortilla soup instant pot.
- Unstuffed cabbage roll soup instant pot.
- Instant pot cheesy potato soup.
- Olive Garden copycat pasta e fagioli instant pot.
- Instant pot chicken corn chowder.
- Tom Kha Gai instant pot.
- New England clam chowder instant pot.
- Instant pot Olive Garden Zuppa Toscana Copycat.
I LOVE HEARING FROM YOU! If you try this Instant pot Tortellini soup recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make. You can also follow me on Pinterest or subscribe our free NEWLETTER for new recipes every week!
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- 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
- ½ cup grated parmesan
- 2 cups baby spinach
- 2 tbsp Extra Virgin Olive Oil
- Salt 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.