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Instant Pot Tortellini Soup is a weeknight staple, full of healthy and nourishing ingredients to fill you up and keep you warm. A great family-friendly winter meal!

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I’ve been making and loving tortellini soup all fall and winter. It was a pregnancy staple for me – i even ate it as a healthy pregnancy breakfast!

So, I figured it was time to test tortellini soup in the instant pot. And it’s so easy, and of course, delicious.

A new weekly staple – perhaps a Wednesday night dinner idea? I love warming soup recipes, like pumpkin soup with sweetpotato, butternut squash and chicken soup and my favorite kale meatball soup recipe.

And it doesn’t really get any easier than an instant pot soup recipe, does it?

Instant Pot Tortellini Soup Ingredients

While the ingredient list looks long for this instant pot sausage tortellini soup, I promise it’s super easy. Plus, it’s a dump-and-cook recipe in the instant pot, remember?

So, less mess and easy clean. We’re all about easy!

• italian sausage (or meat of choice)
• tortellini
• carrots
• onion
• celery
• vegetable broth or bone broth (I Love bone broth for its extra protein content!)
• diced tomatoes
• whole milk
• cream cheese
• spinach
• spices – garlic, italian seasoning, salt, pepper, basil

I love the combination of whole milk and cream cheese together – it’s truly what contributes to a creamy tortellini soup in the instant pot!

To lower the fat, you can certainly use low fat versions, but you won’t get the same creamy consistency if that’s what you’re looking for.

You can make it dairy-free by subbing a dairy-free milk and cream cheese.

Depending on which alternative you choose, it may not be as heavy or creamy. For example, almond milk, which is mostly water, wouldn’t add much creaminess at all.

But, cashew milk or another higher fat, creamy non-dairy alternative, would work great.

How to Make Tortellini Soup in the Instant Pot

Start by using the SAUTE button to cook your ground sausage in olive oil. Then, you’ll add your veggies (onions, carrots, celery) and seasonings, cooking until the veggies soften.

Then, you’ll add the broth, tomato sauce and diced tomatoes. After doing this, turn the valve to SEALING and pressure cook on high for 5 minutes.

Remember, it will take about 10-15 minutes to heat up.

Once done, let the pressure release naturally for 3-5 minutes and then manually release the rest.

Then, go BACK to the SAUTE setting as you add the tortellini. This will cook quickly – you only need 3-5 minutes! Add in the milk and cream cheese, and continue to stir over low heat.

Lastly, add in the spinach, mixing until it wilts.

Hit CANCEL to turn off the instant pot. I love how this sausage tortellini soup in the instant pot doesn’t need extra dishes and cooking vehicles – keep it simple!

Tips and Tricks

• If you’re looking to save time, chop your veggies the night before. We also have this veggie chopper which I highly recommend to limit the time you have to chop manually.
• I recommend using bone broth – it’s tasty and you get extra protein, plus glycine!
• If you thaw your Italian sausage ahead of time, it’s easier to ground up in the instant pot with a wooden spoon.
• If you like your spinach more wilted, you can add it in earlier, but I prefer to do it last.
• We love to serve this tasty instant pot sausage tortellini soup with naan bread or a good crusty sourdough! It’s so satisfying to dip a sturdy bread into – you can’t beat it!
• Store the soup in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Thaw in the microwave or on the stove when ready to reheat.
• Because this tortellini soup in the instant pot is freezer friendly, it’s one of my favorite nourishing postpartum freezer meals or freezer meals for new moms.

More Instant Pot Recipes

• Instant Pot Sweetpotato Casserole
• Instant Pot Bison Meatballs
• Instant Pot Alaska Pollock
• Pumpkin Sweetpotato Soup

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Yield: 6 servings

Instant Pot Tortellini Soup

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Instant Pot Tortellini Soup is a weeknight staple, full of healthy and nourishing ingredients to fill you up and keep you warm. A great family-friendly winter meal!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 Tbsp olive oil
• 1 lb ground Italian sausage
• 1 medium onion, diced
• 2-3 cloves garlic
• 3 large carrots, diced
• 3 stalks celery, chopped
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt to taste
• ½ tsp pepper to taste
• 4 cups chicken broth (I love bone broth)
• 8 ounces tomato sauce
• 1 can diced tomatoes
• 20 ounces tortellini
• 1 cup whole milk
• ½ cup cream cheese
• 2 cups spinach leaves
• 1 bunch fresh basil leaves, for topping (optional)

Instructions

1. Start by pressing SAUTE button on instant pot. Use NORMAL setting. When it reaches hot, add olive oil. Next, add ground sausage, breaking into crumbles and cooking until lightly browned.
2. While still on SAUTE mode, add diced onion, garlic, carrots, celery, garlic and seasonings to sausage. Stir them around and cook until onions turn translucent and vegetables soften, about 3-5 minutes.
3. If there are any brown spots, use water or a little broth to de-glaze the pot as you scrape the bottom. Make sure to press cancel when you’re done.
4. Add broth, tomato sauce and diced tomatoes to instant pot. Turn valve to SEALING position and select PRESSURE COOK/MANUAL setting. Set pressure cooker to high and timer to 5 minutes. It will take 10-15 minutes for the pressure cooker to reach high and warm up.
5. Let pot naturally release for 3-5 minutes, and then manually do quick release of remaining pressure and remove the lid. Press CANCEL.
6. With liquid in there, set pot back to SAUTE setting. Add in tortellini to pot. Stir and cook on high for 3-5 minutes or until tortellini are cooked. 
7. Add in milk (or cream) and cream cheese and continue to stir over low heat. Stir in spinach and mix, until it wilts.
8. Turn setting to CANCEL to turn instant pot off. Let soup sit for 1-2 minutes for flavors to set.
9. Add parmesan or shredded cheese and fresh basil on top and serve.
   

Notes

We love to serve with naan bread or a good crusty sourdough or French bread – can’t beat dipping the bread into this tasty soup!

For the tortellini, I used 2 9-ounce packages of three-cheese.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Beef Bone Broth Soup - Organic, Grass Fed, Bone Broth Collagen Protein (10g) - Perfect for Intermittent Fasting, Low Carb, Keto, Paleo, Whole 30 Approved Diets - Gluten Free -16.9 fl oz, Pack of 6
• 
  Pompeian Robust Extra Virgin Olive Oil - 68 Ounce

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 565Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 82mgSodium: 1748mgCarbohydrates: 48gFiber: 5gSugar: 8gProtein: 26g

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