Instant Pot Tortellini Soup

5 from 2 votes

This quick and flavorful Instant Pot Tortellini Soup, ready in just 25 minutes, combines cheesy tortellini with savory chicken sausage for a comforting, hearty dish. It's the perfect go-to soup for a chilly day!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 302.47kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Pressure Cooker
Garlic press

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion diced
3 garlic cloves minced
1 pound Italian chicken sausage casing removed
1 (15 ounce) can of diced tomatoes
4 cups chicken broth
10 ounces fresh or frozen cheese tortellini
1 (5 ounce) package baby spinach
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ cup coconut milk or heavy cream

Instructions

Begin by heating the oil in the Instant Pot using the sauté function on high.
Add the diced onion and chicken sausage and brown while crumbling for about 5 minutes. Stir in the garlic and cook for 1-2 minutes. Turn off the Instant Pot.
Next, add in the spices, diced tomatoes and chicken broth. Stir everything together and scrape the browned bits off the bottom of the pot, if needed.
Close the lid, set the valve to seal and pressure cook on high for 5 minutes.
Quick release the pressure, turn on the sauté function again, add the tortellini and cook for 2 minutes while simmering.
Turn the power off, add the spinach and milk and stir to combine until the spinach wilts.
Serve with Parmesan cheese, red pepper flakes and bread.

Video

Notes

Before sealing the lid, scrape every browned bit off the bottom of the pot to avoid a burn warning.
Pour in the broth first, then add the tomatoes on top and don't stir them all the way down, since thick tomato juice on the bottom can trigger the burn notice.
Frozen tortellini goes in straight from the freezer, but give it 3-4 minutes instead of 2.
Taste one tortellini before turning off the pot. It should be tender with a little bite in the center, since overcooked tortellini turns soft and falls apart.
Use low-sodium broth and add salt only at the end, because the sausage and tortellini are already salty.
Leftovers keep in the fridge for up to 4 days in glass containers.
For the best texture, freeze the soup base before adding the tortellini, spinach, and cream. It keeps for up to 3 months.
When reheating, add a splash of broth to loosen the soup, since the tortellini soaks up liquid.

Stovetop Tortellini Soup

Heat the oil in a large pot over medium-high heat. Add the onion and sausage, breaking up the sausage while it browns, about 5-7 minutes. Stir in the garlic and cook for another 1-2 minutes. Add the spices, diced tomatoes, and broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to medium-low. Cover the pot and cook for about 10 minutes. Add the tortellini and cook for another 5-7 minutes, until the tortellini is tender. Turn off the heat and stir in the spinach and milk until the spinach wilts.

Nutrition