Instant Pot Tortellini Soup with Sausage is an easy weeknight meal the whole family loves. Tender tortellini cooked to perfection in your pressure cooker.
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Instant Pot Tortellini Soup with Sausage
Instant Pot Tortellini Soup with Sausage
Ok, it’s a busy night and you want something hearty, yet quick and easy for dinner. Well, here’s your answer. Instant Pot Tortellini Soup with Sausage. It’s packed full of great flavor, yet can be on the table in about 30 minutes.
This Instant Pot Recipe works for your family because kids and adults love the pasta and sausage combo. For added nutrients, definitely include the spinach or kale at the end!
This soup really does have it all. A savory, lightly creamy broth, cheesy tortellini pasta, and some veggies. What’s not to like!
Related: Instant Pot Spaghetti with Meat Sauce
How to Make Instant Pot Tortellini Soup with Sausage
You’ve got this. Let’s get started!
Step 1
Set your Instant Pot to sauté, add your oil (2 teaspoons) and start heating it up. Put your sausage (1 pound) in to brown it while breaking it into small chunks. Add in the onion (1 chopped) and sauté for 3 minutes.
Next, add in the garlic (3 cloves, minced) and sauté for an additional minute. Add in the thyme (1/4 teaspoon).
Step 2
Now, deglaze the pot with your chicken broth (6 cups). This is important to not get a burn warning. Add in your zucchini (1 large), if using, and tortellini (1 16 ounce package).
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes (zero). It should be on high pressure.
Step 3
While the pot is coming to pressure, chop your spinach (1 cup) and warm up your dairy (1/2 cup).
Tip: just heat the cream in the microwave for 30 seconds.
Step 4
Once the Instant Pot comes to pressure your timer will go off. Just let the pressure release naturally for 10 minutes. Once done, move the valve to venting and remove the lid.
Step 4
Finally, mix in the parmesan cheese (1/2 cup), chopped zucchini, and half and half. Turn the pot back on to the sauté setting. In a small bowl, stir together the cornstarch and water and then mix into pot. This will thicken the soup to a nice consistency.
Once soup is thickened turn off the sauté function and turn the pot to the keep warm function. Salt and pepper the soup to taste.
Now it’s time to dip in, slurp up the delicious broth, and enjoy!
How to Modify for Young Kids
If you have a picky eater, take out some broth, tortellini and sausage and serve them in a bowl by themselves. Cooked spinach and zucchini can be hard for them to handle. However, introducing new and different foods is always a good thing if you’re up for it.
Tips for Making Tortellini Soup in the Instant Pot
- You read that right, there is zero minutes of actual cooking time. The pasta will fully cook as the Instant Pot comes to pressure and then releases pressure.
- If using pork sausage, no need to add extra oil to cook it and drain any grease after it’s done cooking.
- You can make this soup vegetarian by omitting the sausage and adding whatever vegetables you like.
- If you’re not a fan of zucchini, leave it out. Or, try adding mushrooms.
Tools Used to Make This Instant Pot Soup
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Serving Suggestions for Instant Pot Tortellini Soup
This soup is wonderful with warm, sliced french or sourdough bread and a green salad.
Instant Pot Tortellini Soup
Instant Pot Tortellini Soup with Sausage is an easy weeknight meal the whole family loves. Tender tortellini cooked to perfection in your pressure cooker.
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Servings: 8
Calories: 262kcal
Ingredients
- 2 teaspoons olive oil
- 1 pound ground chicken sausage (or ground pork sausage)
- 1 medium diced onion
- 3 garlic cloves (minced)
- 1/4 teaspoon dried thyme
- 6 cups chicken broth
- 1 large zucchini (chopped (optional))
- 1 16 ounce package frozen or fresh tortellini
- 1/2 cup grated parmesan cheese
- 1 cup coarsely chopped spinach or kale
- 1/2 cup half and half or heavy cream (warm)
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper to taste
Instructions
- Set your Instant Pot to sauté, add your oil and start heating it up. Put your sausage in to brown it while breaking it into small chunks. Add in the onion and sauté for 3 minutes. Next, add in the garlic and sauté for an additional minute. Add in the thyme.
- Now, deglaze the pot with your chicken broth. This is important to not get a burn warning. Add in your zucchini, if using, and tortellini. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes (zero). It should be on high pressure.
- While the pot is coming to pressure, chop your spinach and warm up your dairy. Tip: just heat the cream in the microwave for 30 seconds.
- Once the Instant Pot comes to pressure your timer will go off. Just let the pressure release naturally for 10 minutes. Once done, move the valve to venting and remove the lid.
- Finally, mix in the parmesan cheese, chopped spinach, and half and half. Turn the pot back on to the sauté setting. In a small bowl, stir together the cornstarch and water and then mix into pot. This will thicken the soup to a nice consistency. Once soup is thickened turn off the sauté function and turn the pot to the keep warm function. Salt and pepper the soup to taste. Enjoy!
Notes
There is zero minute of actual cooking time. The recipe just needs time to come to pressure and then use a natural pressure release (NPR).
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Nutrition
Calories: 262kcal | Carbohydrates: 12g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 872mg | Potassium: 299mg | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 7.8mg | Calcium: 202mg | Iron: 1.4mg
Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!
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No matter what time of year, soup is just good! And, when you can make it in your Instant Pot in just minutes, it’s an amazing and satisfying meal! Try this Instant Pot Tortellini Soup with Chicken Sausage tonight!
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