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
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 8 ounce tomato sauce
- 9 ounce refrigerated cheese tortellini
- 1/2 bunch kale stems removed and leaves chopped
- 1/3 cup heavy cream
- 1/4 cup parmesan cheese shredded
- 2 tablespoons fresh basil chopped
Instructions
- Heat your Instant Pot on sauté 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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.