Instant Pot Sausage Tortellini Soup
A delicious, comfortable soup for cool fall days.
Servings: 8
Prep Time: 10 m
Cook Time: 12 m
Ingredients
- 1 Tbsp vegetable oil
- 1 lb hot Italian sausage
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 - 5 cups reduced sodium chicken broth
- 15 oz tomato puree (or tomato sauce if you can't get puree)
- 15 oz crushed tomatoes
- 9 oz package fresh tortellini (3 cheese, or chicken and herb variety)
- 1 cup baby spinach
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese (plus more for garnishing if desired)
- fresh parsley/basil (for garnish - optional)
Directions
- Press the saute button on Instant pot. Add vegetable oil and heat until hot. Add sausage and brown, stirring and breaking apart into crumbles as it cooks.
- After sausage has cooked about halfway through, add the onion and cook another 3-4 minutes, until onion is soft. Add garlic and cook until fragrant, about 30 seconds.
- Drain grease if needed, and return sausage mixture to the pot.
- Add Italian seasoning, salt, pepper, and chicken broth, using a wooden spoon to scrape the bottom of the pot to ensure no browned bits are stuck on there.
- Add tomato puree and crushed tomatoes, and give it a quick stir.
- Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 5 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release.
- When the pin drops, remove lid and set aside. Press the saute button once again, and add tortellini, spinach, heavy cream, and Parmesan cheese.
- Stir and heat for about 2-3 minutes, or until tortellini is warmed through and they've floated to the top.
- Serve warm, garnished with a sprinkle of extra Parmesan cheese and fresh parsley/basil.