Instant Pot Tortellini Soup

A bowl of tortellini soup sits on a rustic wooden cutting board with a yellow linen and a bunch of parsley.

This savory, hearty Instant Pot Tortellini Soup combines rich sausage, warming broth, lots of vegetables, and cheesy tortellini for a perfectly balanced bite. Ready in under 30 minutes, it's a healthy meal everyone will love!

5 from 55 votes

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Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 15

Quick Release: 2

Total Time: 22

Servings: servings

Calories: 510kcal

Equipment

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 tortellini dried
2 quarts chicken broth or prepared bouillon
5 ounces baby spinach
½ tablespoon chopped fresh rosemary or to taste
kosher salt to taste
black pepper to taste
parmesan grated, optional
fresh parsley or other soft herbs like basil or dill

Instructions

Place your Instant Pot on saute mode. Let heat for a few minutes. Add the olive oil and the sausage, stirring frequently, and cook until browned. Remove from the pot.
Add the carrots, onion, and celery. Cook for a few minutes, stirring frequently, until the onion has softened.
Add the garlic and cook for 30 seconds to 1 minute, or until fragrant.
Add back in the sausage. Add the tortellini, salt, pepper, rosemary, and broth.
Secure your Instant Pot lid. Select high pressure for 5 minutes and hit start.
When 5 minutes have elapsed, carefully release the pressure using the quick release/manual method.
Stir in the spinach. Taste for seasoning. Garnish with parmesan and parsley, if desired, and serve right away.

Notes

Our Instant Pot takes 10 minutes to reach pressure. Be sure to account for additional time if your Instant Pot takes a bit longer.
Estimated calories are for a recipe using hot Italian sausage and dried cheese tortellini.

Storage

If planning to store this soup for later, you can store the soup base for 3 to 4 days in the fridge. Cook and store the tortellini separately so that they do not become mushy.
If freezing, store and cook the soup and tortellini separately. Cool the soup base completely, store in an airtight, freezer-space container, such as a gallon The soup base will last in the freezer for up to 3 months.

Variations

You can use hot or sweet sausage. You can also use sausage links, like chicken sausage, kielbasa, or chorizo - just slice and brown in the olive oil, then follow the remaining recipe directions.
Try fresh rosemary or dried. You can also use fresh or dried thyme.
Feel free to use fresh basil or dill in place of parsley for garnish.
For a creamy soup, replace one cup of broth with one cup of cream.
For a tomato-based soup, add a small container of canned tomatoes in when adding the tortellini.

Nutrition