Instant Pot Italian Sausage Tortellini Soup with Spinach
A hearty pressure cooker soup combining savory Italian sausage, cheese-filled tortellini, and fresh spinach in a rich, creamy broth. Perfect for busy weeknights when you want a satisfying meal ready in under 30 minutes. The Instant Pot method streamlines the process while building layers of flavor through sautéing the aromatics and sausage first. The addition of heavy cream creates a luxurious base that coats each tortellini, while fresh spinach adds color and nutrients to this comforting bowl.
Ingredients
- 2 teaspoons oil
- 1 small white onion, chopped
- 1 pound ground Italian sausage, hot or mildground turkey1:1healthier
use Italian seasoning to boost flavor
- 1 tablespoon minced garlic, about 3 cloves
- 6 cups reduced sodium chicken broth
- 9 ounces refrigerated cheese tortellini
- salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 6 ounces fresh baby spinach, washed, drained, and chopped
- 2 cups heavy cream
- ¼ cup cornstarch(optional)
- ¼ cup water(optional)
- ¼ cup shredded parmesan cheese
Instructions
- 1
Pour oil into Instant Pot and press saute function
- 2
Add chopped onions when oil is hot and cook until softened
- 3
Add ground Italian sausage and minced garlic, saute until sausage has browned
- 4
Press cancel to stop sauteing
- 5
Add chicken broth, salt and pepper, Italian seasoning, and tortellini
- 6
Close and lock lid, set steam release to sealing
- 7
Press manual and set time to 3 minutes
- 8
When cooking completes, do a quick release
- 9
Press saute function again
- 10
Pour in heavy cream, add baby spinach, and stir
- 11
If soup needs thickening, stir together cornstarch and cold water, then add to soup
- 12
Sprinkle in parmesan cheese and stir
- 13
Press cancel and ladle into bowls
Tips
Use quick release carefully following your Instant Pot model's instructions to avoid steam burns.
If you prefer a thicker soup, definitely use the cornstarch slurry - it makes a noticeable difference in consistency.
Fresh spinach wilts quickly in the hot soup, so add it at the very end to maintain vibrant color.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently to prevent cream from separating.
Can make completely ahead and reheat, though spinach may lose some color.
Serve hot with extra parmesan cheese and crusty bread for dipping.
Common Mistakes
Don't skip the saute step to avoid bland flavors.
Use quick release only to prevent overcooking tortellini.
Add cornstarch slurry slowly while stirring to avoid lumps.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. No need to thaw first, just add directly to the pot. Cooking time remains the same.
What if I don't have an Instant Pot?
Use a large pot on the stove. Saute ingredients the same way, then simmer for 10-15 minutes until tortellini is tender.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The cream may separate slightly when reheated, so stir gently over low heat.