If you’re looking for a quick and filling meal that’s perfect for any night of the week, Instant Pot Tortellini & Sausage Soup is it. This rich, velvety soup is loaded with tender tortellini, savory sausage, and a medley of vegetables, all brought together in a creamy broth.
You can have this delicious dish ready in under 30 minutes, thanks to the magic of the Instant Pot.
We tried a couple of different brands of tortellini. You can buy them in the frozen section of the grocery store, refrigerated, and even dried where the regular pasta is. Our favorite was Giovanni Rana 5 Cheese Tortellini.
Helpful Tips
- Prep Ingredients Ahead: Chop all your vegetables and measure out spices before you start cooking. This helps streamline the process and ensures everything is ready to go when you need it.
- Use Fresh Tortellini: For the best texture and flavor, opt for fresh tortellini found in the refrigerated section of your grocery store. It cooks more quickly and evenly compared to the dried variety.
- Deglaze the Pot: After sautéing the sausage and vegetables, be sure to deglaze the Instant Pot with the broth. This helps to lift any flavorful bits stuck to the bottom, enhancing the overall taste of your soup.
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Instant Pot Tortellini & Sausage Soup
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) Italian sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon (2 g) Italian seasoning
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 tablespoons (15 g) all-purpose flour
- 3 cups (710 ml) chicken stock
- 8 ounce (227 ml) can tomato sauce
- 9 ounce (255 g) package refrigerated cheese tortellini
- 1/2 bunch kale stems removed and leaves chopped
- 1/3 cup (79 ml) heavy cream
- 1/4 cup (25 g) parmesan shredded
- 2 tablespoons (4 g) chopped fresh basil
Instructions
- Heat your Instant Pot on Saute mode. Add the olive oil. When hot, add Italian sausage and cook until browned, about 4 minutes, crumbling as it cooks. Drain excess fat.
- Stir in onion and cook for 2 minutes. Turn off saute mode.
- Add in the garlic, Italian seasoning, salt, pepper, and flour. Whisk until combined. Let sit for 1 minute.
- Stir in chicken stock and tomato sauce. Deglaze the pot so there are no browned bits on the bottom of the pot.
- Pour in the tortellini.
- Close the lid of the Instant Pot and seal the vent. Pressure cook on high for 2 minutes.
- When done, immediately do a quick pressure release.
- Turn off the Instant Pot and open the lid.
- Pour in the heavy cream and parmesan cheese. Stir to incorporate.
- Add the kale and mix well. Wait for 1-2 minutes for the kale to wilt before serving.
Notes
- Chop all your vegetables and measure out spices before you start cooking. This helps streamline the process and ensures everything is ready to go when you need it.
- For the best texture and flavor, go for fresh tortellini found in the refrigerated section of your grocery store. It cooks more quickly and evenly compared to the dried variety.
- After sautéing the sausage and vegetables, be sure to deglaze the Instant Pot with the broth. This helps to lift any flavorful bits stuck to the bottom, enhancing the overall taste of your soup.
Nutrition
Before You Go
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Angela is a talented home cook and an expert at creating delicious, nutritious meals that can be prepared quickly and easily using an Instant Pot.