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Instant Pot Italian Sausage Tortellini Soup / https://www.hwcmagazine.com
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5 from 2 votes

Instant Pot Italian Sausage Tortellini Soup

Instant Pot Italian Sausage Tortellini Soup is a super easy weekday meal chock full of vegetables, Italian spices and cheesy gluten-free tortellini pasta.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Mains
Cuisine: American
Servings: 6
Calories: 505kcal
Author: HWC Magazine

Ingredients

  • 1 pound Mild Italian Sausage
    (gluten-free) removed from casing
  • 1 tablespoon Olive oil
  • 16 oz Canned tomatoes
    (puree)
  • 6 cups Chicken bone broth
    (gluten-free) or chicken or vegetable broth)
  • 1 Bay leaf
    whole dried
  • Salt and pepper
    to taste
  • 2 teaspoon Italian seasoning dried
  • 1 teaspoon Garlic powder
  • 2 cups Frozen mixed vegetables
    (we love broccoli, cauliflower and carrot mix)
  • 8 oz Cheese tortellini
    (gluten-free) – dried
  • 1 cup Spinach
    fresh or ½ cup frozen
  • Parmesan cheese optional garnish

Instructions

Instant Pot Directions

  • Turn instant pot to sauté function on high and add 1 tablespoon of olive oil and mild Italian Sausage. Sauté and stir until browned about 5 minutes with lid of instant pot off. Click cancel on instant pot to turn off.
  • Add canned tomatoes, chicken bone broth (or chicken broth, vegetable broth), bay leaf, salt and pepper, Italian dried seasoning, garlic powder, frozen vegetables and lay cheese tortellini on top.
  • Close and lock lid of Instant Pot and turn the steam release handle to sealing. Press the pressure cook function and change the time to 2 minutes on high pressure. (If using frozen tortellini pressure cook for only 1 minutes on high pressure) It will take somewhere between 10 minutes and 20 minutes for the pressure cooker to come to temperature. Once Instant Pot Italian Sausage Tortellini Soup has pressure cooked it will beep and if you have it set up this way it will go to the warming function.
  • Hit cancel on the Instant pot and unplug from wall. Being extra super careful and keep your face and eyes away from the instant pot you are going to perform the quick release function. With a pair of oven mittens and a kitchen towel, you are going to turn the steam release handle to open and allow the steam to escape fully. It is going to let off a lot of forceful steam. When it stops steaming, the float valve should now be in the down position. (If the float valve is still up and it is difficult to turn, then it means that the instant pot is still pressurized and is NOT safe to open.)
  • When safe to do so, remove the lid from the instant pot. Stir in your spinach. Ladle your Instant Pot Italian Sausage Tortellini Soup into bowls and top with a little parmesan cheese if desired. Enjoy.

Stove Top Directions

  • Stove Top directions (if you do not have an instant pot) Place olive oil in a large pot and saute Italian sausage until browned about 5 minutes. Add canned tomatoes, chicken broth, bay leaf, salt and pepper, Italian seasoning, garlic powder and frozen mixed vegetables. Cook over medium heat for about 15 minutes. Add cheese tortellini and cook according to time on your package directions. Turn off burner and add spinach and stir. Enjoy with a sprinkle of parmesan if desired.

Notes

If you plan on using frozen tortellini instead of dried tortellini, reduce your pressure cooking time to 1 minute.
You can use chicken bouillon or broth or vegetable broth instead of chicken bone broth. You can use any frozen vegetables your little heart desires or fresh.
You can use fresh tomatoes from your garden but you will need to blanch and peel first. However, do not pressure cook spinach as it will lose its’ beautiful green color. Instead, stir your spinach at the end of the cooking as the heat from the soup with cook the spinach and keep it bright green.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 34g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 920mg | Potassium: 787mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3723IU | Vitamin C: 16mg | Calcium: 133mg | Iron: 4mg