Easy Italian Sausage Tortellini Soup in the Instant Pot – Ready in 30 Minutes!
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Have you ever wanted a hearty Italian sausage tortellini soup that tastes like it’s been simmering all day? This Instant Pot tortellini soup is easy comfort food that is a one-pot 30-minute meal!
What makes this Italian sausage tortellini soup so special? It’s the perfect combination of savory Italian sausage, tender cheese-filled tortellini, and fresh vegetables all swimming in a rich, flavorful broth. The best part? Your Instant Pot does all the heavy lifting, turning simple ingredients into a restaurant-quality meal that’ll have everyone asking for seconds.
This recipe is perfect for busy weeknights when you need something quick but don’t want to sacrifice flavor. Plus, it’s a complete meal in one pot – protein, veggies, and pasta all together. You’ll learn how to layer flavors perfectly and why the Instant Pot is your secret weapon for making this cozy soup taste like it’s been cooking for hours.
Ingredient Notes & Tips
Let’s talk about what makes this Italian sausage tortellini soup so delicious:
- Italian Sausage: I use mild Italian sausage, but spicy works great too if you like a kick! Remove the casings for easier browning. The sausage adds tons of flavor to the broth.
- Tortellini: Use refrigerated cheese tortellini from the grocery store – not frozen or dried. Fresh tortellini cooks perfectly in just 2 minutes under pressure. My favorite brand is Buitoni.
- Kale: Kale adds nutrition and a pop of color. Baby spinach works too if you prefer a milder green.
- Heavy Cream: This is what makes the soup extra creamy and rich. You can use half-and-half in a pinch, but heavy cream gives the best texture.
- Chicken Broth: Use low-sodium broth so you can control the saltiness. Better Than Bouillon paste mixed with water is my secret for extra-flavorful broth.
- Diced Tomatoes: Keep the liquid! It adds great flavor to your soup base. I prefer petite diced for better distribution.
How to Make Italian Sausage Tortellini Soup
Making this soup is easier than you might think! Here’s how to get perfect results every time:
- Brown the sausage first (5-6 minutes): Set your Instant Pot to sauté mode and add the olive oil. Break up the sausage as it cooks – you want nice crumbly pieces, not big chunks. This step builds the flavor foundation for your entire soup.
- Sauté the aromatics (2-3 minutes): Add your diced onion, minced garlic, and sliced carrots. Cook until they just start to soften. The vegetables should smell fragrant but not be fully cooked – they’ll finish in the pressure cooker.
- Build your flavor base (30 seconds): Stir in the Italian seasoning, salt, and pepper. Let them toast for about 30 seconds. This releases their oils and makes them more flavorful.
- Deglaze the pot: Pour in your chicken broth and diced tomatoes with their juice. Use a wooden spoon to scrape up any brown bits from the bottom – that’s pure flavor! This step is crucial to prevent the “burn” warning.
- Add tortellini carefully (no stirring!): Sprinkle the tortellini on top of the liquid but don’t stir. This prevents them from sinking and sticking to the bottom during cooking.
- Pressure cook (2 minutes): Seal your Instant Pot and cook on high pressure for just 2 minutes. Yes, only 2 minutes! The tortellini cooks quickly and you don’t want mushy pasta.
- Quick release and finish: Do a quick pressure release, then stir in the heavy cream and kale. The residual heat will wilt the kale perfectly in 3-4 minutes while keeping it bright green.
Recipe Variations
Want to mix things up? Try these delicious variations:
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- Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes for extra heat
- Veggie-Packed: Add diced zucchini, bell peppers, or mushrooms with the carrots
- Protein Swap: Try ground turkey or chicken sausage for a lighter version
- Cheese Lovers: Stir in 1/2 cup of shredded mozzarella with the cream for extra cheesiness
- Tuscan Style: Add white beans and sun-dried tomatoes for a heartier soup
How to Store Italian Sausage Tortellini Soup
This soup stores beautifully, making it perfect for meal prep:
- Refrigerator: Store in an airtight container for up to 3 days. The tortellini may absorb some broth, so add a splash of broth when reheating.
- Freezer: Freeze for up to 2 months, but note that the tortellini texture may change slightly. For best results, freeze the soup without tortellini and add fresh when reheating.
- Reheating: Warm gently on the stove over medium heat, adding extra broth if needed. Microwave individual portions on 50% power to prevent the cream from separating.
How to Serve It
This Italian sausage tortellini soup is best served piping hot with these perfect pairings:
- Crusty Bread: Serve with homemade cheese bread or crusty Italian bread for dipping – it’s heavenly!
- Toppings: Sprinkle with freshly grated Parmesan cheese and a crack of black pepper
- Side Salad: A simple Caesar salad or mixed greens with Italian dressing complements perfectly
- Wine Pairing: A glass of Chianti or Pinot Grigio makes this feel like a restaurant meal
Related Recipes
If you love this Italian sausage tortellini soup, you’ll definitely want to try these recipes from my kitchen:
- My Cowboy Stew recipe is another cozy favorite with sausage that’s ready in 30 minutes.
- Try my one-pot Garlic Parmesan Chicken Pasta for another hearty Italian-inspired dinner
- My Italian Sausage and Potatoes is perfect for any meal of the day.
- Don’t miss my Tomato Florentine Soup – another quick and delicious soup!
Ready to Make It?
This Italian sausage tortellini soup is everything you want in a cozy weeknight dinner – it’s quick, delicious, and satisfying. The combination of savory sausage, tender tortellini, and fresh vegetables in a creamy broth is simply irresistible.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Sausage Instant Pot Tortellini Soup Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage mild or spicy, casings removed if needed
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups chicken broth
- 14.5 oz diced tomatoes canned, undrained
- 10 oz refrigerated cheese tortellini
- ½ cup heavy cream
- 2 cups chopped kale
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and sausage. Cook, breaking it up with a spoon, until browned (about 5–6 minutes).
- Add onion, garlic, and carrots. Cook for another 2–3 minutes until vegetables start to soften.
- Stir in Italian seasoning, salt, and pepper. Pour in chicken broth and diced tomatoes (with liquid), scraping the bottom to deglaze.
- Cancel Sauté mode. Add tortellini but do not stir.
- Close the lid, set the valve to Sealing, and cook on Manual High Pressure for 2 minutes.
- Once done, perform a quick release.
- Stir in the heavy cream and kale, letting the kale wilt for 3 to 4 minutes. Taste and adjust seasoning if needed.
- Serve warm with grated Parmesan and crusty bread.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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