Instant Pot Tortellini Soup with Sausage and baby spinach tastes so good. It makes a wholesome & filling one-pot meal when paired with some crusty bread. Make this creamy sausage tortellini soup in Instant Pot with Italian sausages, cheese tortellini, fresh baby spinach and lots of cream.
Instant Pot Sausage Tortellini Soup
It’s tough to pick one when you have so many delicious options 😀
While you decide your favorite pick let me guide you through today’s Instant Pot Sausage Tortellini Soup Recipe.
Today’s sausage tortellini soup tastes fantastic, 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.
The end result is hard to resist, “is there any more soup left” kind of good creamy soup 😀
Imagine scooping out tender tortellinis with chunky sausage bits and spoon full of creamy liquid.
I am drooling already 😉
Instant Pot Creamy Tortellini Soup Ingredients
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.
- Sausage: I used Spicy and sweet Italian Turkey Sausage. You can use use any Italian Pork Sausage as per your liking.
- Baby 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.
- Fresh grated Parmesan Cheese.
- Black pepper crushed.
- Aromatics: Red Chili Flakes (optional), Italian Seasoning, Oregano.
- Chicken Stock
- Extra Virgin Olive Oil
Tortellini Soup Instant Pot – Foodies Terminal Tips
- Brown the Sausage well: This adds tons of flavor and character to the Instant Pot Tortellini Soup.
- The fresh grated parmesan cheese certainly makes a difference and makes the soup utterly creamy and tasty.
- I recommend a dash or two of red chili flakes. The slight kick goes so well in this recipe.
- 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.
- Fresh pressure cooked tortellini sucks up liquid pretty fast. Expect the soup thickening up on it’s own as it gets cold.
- Mix in the baby spinach after turning off the heat. The leaves wilt pretty fast with the help of the residual heat.
- 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.
Instant Pot Tortellini Soup Substitutions
I have a few great substitution ideas for you. And you don’t have to go by the rule book.
Plus or minus the quantities as per you liking and pick what you love for the recipe from the list below.
- 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.
- 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.
- Sub the heavy cream with half and half to reduce the calories a bit. It’s not recommended if you prefer extra creamy soup.
- You can sub the oregano with thyme or even Italian seasoning.
- Don’t have access to fresh grated parmesan? Sub it with 3 tbsp cream cheese.
- For some more depth of flavor you can sub the canned diced tomatoes with green chilies with canned fire roasted tomates. Or use just the regular version for simple flavor.
- No access to fresh Tortellini? Use frozen tortellini from the freezer section of your supermarket.
How to make Creamy Sausage Tortellini Soup Instant Pot? Step by Step
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!
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.
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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
- 1/2 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.