Instant Pot Tortellini Soup Recipe: One-Pot Wonder!

This hearty and creamy tortellini soup is perfect for a cold winter day! It’s super easy to make, whether on the stovetop or in the Instant Pot, and it uses very simple ingredients.

Packed with cheesy tortellini and fresh spinach leaves, this soup is one of my favorites. It’s hearty, super creamy, comforting, and incredibly tasty. Plus, you can make it in under half an hour from start to finish!

This soup is so delicious that you’ll feel great serving it to your family, and they might even ask for seconds! So, it’s a good idea to double the ingredients. After all the festive season’s yummy food and sweet treats, if you’re craving something simple, light, and delicious, this creamy tomato tortellini soup is perfect to warm up your belly!

I’m not a fan of freezing pasta or cream-based dishes because the pasta can get mushy, and the cream might separate.

If you plan to freeze this soup, follow steps 1-6. Once the soup has cooled, transfer it to freezer-safe bags or containers, squeeze out the air, and seal. Label the contents and lay flat in the freezer for up to 2-3 months.

To serve, thaw the frozen soup overnight in the refrigerator. When ready, transfer the contents to a pot and follow steps 7-10.

Instant Pot Tortellini Soup Recipe

This easy, hearty, and delicious Instant Pot Tortellini soup is loaded with flavorful Italian sausage, cheesy tortellini, and fresh spinach. It's like a cozy bowl of comfort, perfect for warming you up on cold winter nights! This creamy tomato tortellini soup checks all the boxes and is just what you need to warm up your belly.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 5

Calories 581 kcal

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients

  

• 1 to 1.25 lbs Lean hot Italian sausage casings removed; can substitute with sweet Italian sausage
• 1 medium Onion finely diced
• 3 to 4 cloves of Garlic minced
• 15 oz can Tomato sauce
• 4 tsp Better than Bouillon chicken stock base dissolved in 4 cups of hot water or 1 quart of less-sodium chicken stock or broth
• 9 oz package refrigerated Cheese tortellini
• 2 oz Baby spinach add more if you like
• 3/4 to 1 cup Heavy cream
• 2 tbsp Olive oil
• Grated parmesan cheese optional

Seasoning Mix

• 1 tsp dried Basil
• 1/4 tsp dried Thyme
• 1/2 tsp dried Oregano
• 1/4 tsp dried Rosemary
• 1 tsp Sugar
• 1/2 tsp Kosher salt or to taste
• 1/2 tsp Black pepper or to taste

Instructions

 

Prepare the Sausage:

• Press the ‘SAUTE’ button on your Instant Pot and set it to ‘NORMAL’. Once it displays ‘HOT’, add olive oil.
• Add the sausage, breaking it into crumbles. Cook until no longer pink and lightly browned. Drain off any excess grease.
• Add the diced onions and minced garlic. Saute until the onions soften and turn translucent. As they cook, they will release the browned bits from the bottom of the pot.

Add Seasonings:

• Add the seasoning mix and saute for another minute.
• If there are any browned bits stuck at the bottom, deglaze the pot with 1/4 cup of chicken stock and scrape the bottom to remove the bits.
• Add the tomato sauce and remaining chicken stock. Give everything a good mix.
• Press ‘CANCEL’, close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on high for 5 minutes. It will take about 15 minutes for the pressure to build up before the timer starts.
• Let the pot depressurize for 5 minutes naturally, then do a quick release of the remaining pressure. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Press the ‘SAUTE’ button, set it to ‘NORMAL’, and bring the soup to a boil.
• Add the fresh tortellini and cook, stirring occasionally, for about 5 minutes or until they float to the top.
• Stir in the spinach until it wilts.
• Add the heavy cream and mix well. Check the seasoning and adjust with more salt and pepper if needed.
• Dish out the soup and sprinkle grated parmesan on top if desired.
• Serve with grilled cheese sandwiches or homemade crusty bread.

Notes

• For a more tomato-ey flavor, feel free to double the tomato sauce. You can also add a couple of tablespoons of tomato paste or use a 24 oz jar of your favorite pasta sauce.
• If you like a chunky tomato soup, add a 28 oz can of diced tomatoes with their juices.

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Nutrition Facts:

Can I Use Dried Tortellini Instead of Refrigerated?

Yes, you can use dried tortellini, but you may need to adjust the cooking time. Add the dried tortellini after pressure cooking, and simmer until they are tender, usually about 8-10 minutes.

How Do I Store and Reheat the Leftover Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a bit of chicken stock to adjust the consistency.

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