This Instant Pot tortellini soup is a comforting, hearty meal that’s perfect for a chilly night. Savory sausage, plenty of vegetables, and cheesy tortellini simmer in a flavorful broth for a balanced dish the whole family will enjoy.
Why You’ll Love This Dish
This Instant Pot Sausage Tortellini Soup is extremely easy to make. After a little chopping and some sautéing, the Instant Pot does the work. It’s quick—ready in under 30 minutes—so you can have dinner on the table fast. The recipe is versatile: use sweet or hot sausage, swap or add vegetables, and choose the tortellini flavor you prefer. The rich broth, tender pasta, and savory sausage make it a crowd-pleaser, even for picky eaters.
What You’ll Need
- Tortellini — dried or frozen both work; choose your preferred filling.
- Olive oil — for sautéing.
- Sausage — ground Italian sausage (hot or sweet) or sliced links like chicken sausage, chorizo, or kielbasa.
- Broth — chicken or vegetable broth works well.
- Onion — yellow or sweet, chopped.
- Garlic — fresh, chopped.
- Carrots — sliced.
- Celery — sliced.
- Spinach — baby spinach is easy to eat in a spoonful.
- Rosemary — fresh or dried, to taste.
- Kosher salt and black pepper — to season.
- Parmesan and parsley — optional garnish.
How to Make Instant Pot Tortellini Soup
Step One — Set the Instant Pot to sauté and heat a tablespoon of olive oil. Add the sausage and cook, stirring, until browned. Remove the sausage and set aside.
Step Two — Add carrots, onion, and celery to the pot. Cook a few minutes, stirring, until the onion softens.
Step Three — Stir in the garlic and cook 30 seconds to 1 minute, until fragrant.
Step Four — Return the browned sausage to the pot. Add the tortellini, broth, salt, pepper, and rosemary.
Step Five — Secure the lid and set the Instant Pot to high pressure for 5 minutes. When the time ends, carefully use the quick release to release pressure. Remove the lid, stir in the spinach, and adjust seasoning to taste.
Step Six — Serve immediately, garnished with grated Parmesan and fresh parsley or basil.
FAQ
Serve with crusty bread, toast, rolls, or a simple side salad or roasted vegetables for a complete meal.
Tortellini comes in many fillings—cheese, meat, or vegetables. Choose the flavor you prefer for this soup.
Yes. Avoid very fresh refrigerated tortellini, as it may become too soft during the soup’s cooking time.
Yes. Freeze the soup base separately from the tortellini to prevent the pasta from becoming mushy; thaw and reheat the soup, then cook or add freshly cooked tortellini when serving.
Variations
- Vegetables: Swap spinach for kale or Swiss chard, or add peas, corn, broccoli, or tomatoes.
- Spicy: Use spicy Italian sausage and a pinch of red pepper flakes.
- Tomato base: Add a small can of diced tomatoes when you add the tortellini for a tomato-forward soup.
- Creamy: Replace one cup of broth with one cup of cream for a richer texture.
How to Store
Fridge: Store the soup base in an airtight container for 3–4 days. Keep tortellini separate to avoid sogginess.
Freezer: Cool the soup base completely, place it in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Cook or reheat tortellini separately and add when serving.
How to Serve
This soup works as a satisfying main dish. Pair it with crusty toast, a simple green salad, dinner rolls, roasted vegetables, or a light protein if desired. Finish with grated Parmesan and fresh herbs for brightness.
Expert Tips
- Brown the sausage well to develop deep flavor before adding other ingredients.
- Taste and adjust seasoning at the end—salt, pepper, fresh herbs, a bit of cheese, or a squeeze of lemon can elevate the flavors.
- Keep pasta texture in mind: Store or freeze pasta separately to prevent it from becoming soft or mushy.
More Recipes You’ll Love
Try other comforting soups and stews like chicken pastina soup, Instant Pot chicken stew, Greek chickpea soup, or chicken and cabbage soup for more weeknight options.
📖 Recipe
Instant Pot Tortellini Soup
A savory, hearty soup of sausage, vegetables, broth, and cheesy tortellini. Ready in under 30 minutes and great for weeknights.
Equipment
- Instant Pot
- Kitchen knife
- Wooden spoon
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 pound ground Italian sausage (hot or sweet)
- ½ onion, yellow or sweet, chopped
- 2 carrots, thickly sliced
- 2 stalks celery, thickly sliced
- 4 cloves garlic, chopped
- 8 ounces dried tortellini
- 2 quarts chicken broth (or prepared bouillon)
- 5 ounces baby spinach
- ½ tablespoon chopped fresh rosemary, or to taste
- Kosher salt and black pepper, to taste
- Parmesan, grated (optional)
- Fresh parsley or other soft herbs (optional)
Instructions
- Set the Instant Pot to sauté. Heat the oil, add the sausage, and brown, stirring frequently. Remove and set aside.
- Add carrots, onion, and celery to the pot. Cook until the onion softens, stirring often.
- Add garlic and cook 30 seconds to 1 minute until fragrant.
- Return the sausage to the pot. Add tortellini, salt, pepper, rosemary, and broth.
- Secure the lid and select high pressure for 5 minutes.
- When the timer finishes, carefully perform a quick release to vent the pressure.
- Remove the lid, stir in the spinach, adjust seasoning, and garnish with Parmesan and parsley. Serve immediately.
Notes
- Account for extra time if your Instant Pot takes longer to reach pressure.
- Calories estimated using hot Italian sausage and dried cheese tortellini.
Storage
- Refrigerate the soup base for 3–4 days. Store cooked tortellini separately to avoid sogginess.
- Freeze the soup base in airtight containers up to 3 months. Thaw overnight and reheat before adding freshly cooked tortellini.
Variations
- Use hot or sweet sausage, or slice and brown sausage links like kielbasa or chorizo.
- Use fresh or dried rosemary, or substitute thyme.
- Garnish with basil or dill instead of parsley.
- For a richer soup, replace one cup of broth with one cup of cream.
- For a tomato base, add a small can of diced tomatoes when adding the tortellini.
Nutrition
Calories: 510 kcal | Carbohydrates: 31 g | Protein: 24 g | Fat: 33 g | Saturated Fat: 11 g | Sodium: 1029 mg | Fiber: 4 g | Sugar: 3 g