Instant Pot Tortellini and Sausage Soup is a hearty, flavorful soup filled with Italian sausage, tender tortellini, tomatoes, and kale!
You’ll love how easy it is to make this tortellini and sausage soup in your Instant Pot! A few simple ingredients transform into a delicious and hearty meal!
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If you’ve had your Instant Pot for a little bit of time now, you know how wonderful it is! It makes one-pot meals a cinch and helps us busy mamas get dinner on the table easier.
But I’m convinced that many people don’t use it to its full potential! In fact, many people don’t know that you can cook pasta in the Instant Pot.
Or they think you can only cook dry pasta this way, so they are surprised to learn you can cook frozen tortellini in the Instant Pot!
After first making creamy Instant Pot tortellini, then Instant Pot pepperoni pizza tortellini, and later Instant Pot enchilada tortellini casserole, I decided to create more recipes using the frozen filled pasta, which is how this sausage tortellini soup was born!
Instant Pot Tortellini and Sausage Soup
I have a thing for soups with Italian sausage in them. I just love how adding this one simple ingredient provides so much flavor to the soup!
I’ve used it in this Instant Pot zuppa toscana, Instant Pot Italian sausage and bean soup, Instant Pot sausage, corn, and potato chowder, and Instant Pot sausage and lentil soup.
I also use it as a sandwich filling in my Instant Pot sausage and peppers recipe!
So it seemed like a no-brainer to add it to this tortellini soup!
Want more pressure cooker soup recipes? Check out my list of the best Instant Pot soup recipes that are easy to make!
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How to Make Tortellini Sausage Soup in the Instant Pot
This is a super easy soup to make, with minimal prep required! It’s easy enough to make even during the evening “witching hours” we mothers know all too well!
Ingredients You’ll Need:
- 1 medium onion, diced
- 1 lb ground Italian sausage
- 28-oz can crushed tomatoes
- 4 cups chicken broth
- 3/4 cup water
- 19-oz frozen cheese tortellini
- 4 cups chopped kale (or spinach, if preferred)
- 1/4 cup heavy cream
Instructions:
(Full printable instructions are below)
Saute. First, you’ll cook the onion and sausage together until the sausage is browned.
Pressure Cook. Next, you’ll add in the tomatoes, broth, water, and tortellini. This gets pressure cooked together for 1 minute.
Finish and Serve. Once the pressure has released, you’ll add in the kale so it can wilt in the hot broth. Then, you’ll stir in a bit of cream and serve!
Can You Freeze Tortellini Soup?
Yes, leftovers of this sausage and tortellini soup can easily be frozen! Simply transfer the soup to a freezer-safe container and pop it in the freezer for another day.
The pasta holds up surprisingly well. The kale may be a little softer after thawing, but it’s still delicious.
Notes and Adaptations:
- I like to use kale in this soup because it’s a hardier green than spinach, but you can use spinach if you prefer.
- I use mild Italian sausage, but feel free to use the variety of your choice.
- You can omit the cream or use evaporated milk instead if you need to decrease the calories a bit.
- I use frozen cheese tortellini. I have not tested this with refrigerated cheese tortellini, which is more delicate and easier to overcook in the Instant Pot. If you choose to use refrigerated tortellini, I’d suggest using a 0 minute cook time.
Instant Pot Tortellini and Sausage Soup
This Italian sausage and cheese tortellini soup cooks in the Instant Pot, making it a super easy and flavorful meal!
Ingredients
- 1 medium onion, diced
- 1 lb ground Italian sausage
- 28-oz can crushed tomatoes
- 4 cups chicken broth
- 3/4 cup water
- 19-oz frozen cheese tortellini
- 4 cups kale, chopped
- 1/4 cup heavy cream
Instructions
- In the insert pot of the Instant Pot, add onions and sausage. Use the Saute function to cook until the sausage is browned and onions are translucent. Press Cancel to turn off the Saute function, then drain excess grease.
- Add crushed tomatoes, chicken broth, water, and frozen tortellini. Close the lid and set the vent to the sealed position.
- Select a cook time of 1 minute at high pressure using the Manual/Pressure Cook button.
- Once the cook time is complete, allow a 5 minute natural release. Perform a quick release of remaining pressure (if liquid spews out instead of steam, close vent and wait another minute before trying a quick release again).
- After the pressure has released and the valve has dropped, carefully open lid. Stir in kale and allow it to soften in the hot liquid. Add cream and stir to combine.
- Serve and enjoy!
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 95mgSodium: 1812mgCarbohydrates: 63gFiber: 6gSugar: 11gProtein: 32g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Stock Your Freezer!
2. No need to thaw before cooking in the Instant Pot--meals can cook from frozen!
3. Easy-to-use plan includes shopping lists, labels, recipes, and instructions!
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