Instant Pot Sausage Tortellini Soup is a creamy soup filled with tortellini and bursting with comforting flavors.
RECIPE FEATURES
One Pot Recipe – Instant Pot only. Saving on dishes.
Budget Friendly Recipe – Requires only basic ingredients. Keeping food costs low.
WHAT YOU’LL NEED
Sausage – Ground pork sausage. I used Italian Sausage. You can use turkey sausage if you like.
Carrots – Baby carrots or large carrots chopped.
Onion – Yellow or White onions.
Garlic – minced. Fresh or jarred minced
Broth – Chicken broth or water with bouillon
Italian Seasoning – any brand. I used Mccormick.
Tomato Paste – any brand. I used Hunt’s,
Cream – heavy whipping cream or for lower fat soup Fat Free Half and Half.
Tortellini – I used tortellini from the refrigerator section at the store.
Kale – Fresh or frozen kale.
Cornstarch Slurry – 3 tablespoons cornstarch and ¼ cup cold water, to thicken if desired
STEP BY STEP INSTRUCTIONS FOR INSTANT POT SAUSAGE TORTELLINI SOUP
Step 1. Set the electric pressure cooker to “saute” mode. When hot, add the pork sausage, carrots, and onions. Cook, crumbling the sausage, until the sausage is browned.
Step 2. Cancel the saute function and remove excess grease from the electric pressure cooker. Stir in the garlic.
Step 3. Add chicken broth and scrap the bottom with a wooden spoon to remove the cooked on pieces.
Step 4. Add the Italian Seasoning and tortellini as well as any salt and pepper desired. Place the tomato paste on top. Do not stir.
Step 5. Seal the pressure cooker and set it to manual for 4 minutes. Perform a quick release to release the pressure before opening the lid.
Step 6. Press cancel and then the saute mode.
Step 7. Stir in the heavy cream and kale.
Step 8. If a thicker soup is desired, whisk together the cornstarch and cold water. Add the slurry to the soup and stir to combine. Continue to cook until the desired consistency is reached and the kale is tender.
Step 9. Serve sprinkled with parmesan cheese.
TIPS AND FAQS INSTANT POT SAUSAGE TORTELLINI SOUP
You can use any type of tortellini that your family likes. I used the tortellini from the refrigerator section at the grocery store. If you use frozen add about 3 additional minutes to your cooking time when you add in the tortellini. You do not need to thaw them first.
I used ground italian pork sausage. My family prefers the sweet italian sausage. You can use spicy sausage also. Ground italian turkey sausage would also taste amazing in this Instant Pot Sausage Tortellini Soup.
Instead of using heavy whipping cream, you could also use fat free half and half or regular half and half. Using these substitutions would still keep your soup creamy but would lower the fat in the soup if that concerns you.
Store leftovers in the refrigerator for up to five days. Reheat your leftovers on the stove top or in the microwave until heated through.
RELATED RECIPES
Instant Pot Red Beans and Rice
Pressure Cooker Chicken Noodle Soup
Instant Pot Buffalo Chicken Chili
Instant Pot Sausage Tortellini Soup
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 16 oz ground pork sausage
- 1 cup carrots chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 6 cups chicken broth
- 6 oz tomato paste
- 1 cup heavy cream
- 12 oz cheese tortellini
- 3 cups kale chopped
- 3 tablespoons cornstarch and ¼ cup cold water to thicken if desired
Instructions
- Set the electric pressure cooker to “saute” mode. When hot, add the pork sausage, carrots, and onions. Cook, crumbling the sausage, until the sausage is browned.
- Cancel the saute function and remove excess grease from the electric pressure cooker. Stir in the garlic.
- Add chicken broth and scrap the bottom with a wooden spoon to remove the cooked on pieces.
- Add the Italian Seasoning and tortellini as well as any salt and pepper desired. Place the tomato paste on top. Do not stir.
- Seal the pressure cooker and set it to manual for 4 minutes. Perform a quick release to release the pressure before opening the lid.
- Press cancel and then the saute mode.
- Stir in the heavy cream and kale.
- If a thicker soup is desired, whisk together the cornstarch and cold water. Add the slurry to the soup and stir to combine. Continue to cook until the desired consistency is reached and the kale is tender.
- Serve sprinkled with parmesan cheese.