Instant Pot Tortellini Soup

5 from 3 votes

Instant Pot Tortellini Soup is a easy to make soup that cooks perfectly in your instant pot. This soup is flavorful, hearty and made with simple ingredients.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $19.31, $3.22 per Serving

Ingredients

1 pound Ground Italian Sausage
½ Onion finely diced
2 Carrots peeled and diced
2 Stalks Celery diced
1 Tablespoon Minced Garlic
1 teaspoon Pepper
1 teaspoon Salt
1 can Crushed Tomatoes 28 oz
4 cups Chicken Broth
16 oz Cheese Tortellini
2 cups Fresh Spinach Packed and then chopped
2 cups Heavy Whipping Cream
2 Tablespoons Cornstarch

Instructions

Turn the Instant Pot to the Sauté setting. Add the Italian sausage and cook, breaking it up as it browns, until fully cooked. Drain any excess grease, if needed, and scrape the bottom of the insert well to remove any browned bits.
Add the onion, carrots, celery, minced garlic, salt, pepper, crushed tomatoes, and chicken broth. Stir to combine.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes. When the cook time is complete, carefully perform a quick release.
In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth.
Stir the cream mixture, cheese tortellini, and chopped spinach into the soup.
Secure the lid again and cook on High Pressure for 3 minutes. As soon as the cook time is complete, perform an immediate quick release to prevent the tortellini from overcooking.
Stir the soup well and let it sit for 2-3 minutes to thicken slightly before serving.

Notes

Make sure to release the pressure immediately after cooking the tortellini so that it doesn’t get over cooked in the instant pot.

Refrigerate the leftovers in an airtight container for up to 3-4 days.

Nutrition