Creamy Instant Pot Tortellini Soup

A big bowl of Creamy Instant Pot Tortellini Soup is a simple, delicious, and affordable “whole meal” kind of dish. This cozy soup has an amazing and flavorful creamy broth paired with delicious cheese tortellini. You’ll find both Instant Pot and stovetop instructions in the post.

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If you’re looking for a quick weeknight soup that is positively packed with flavor, you’re going to LOVE this tortellini soup in the Instant Pot. This simple recipe combines affordable ingredients for an incredible dinner in just 30 minutes.

The best-kept secret of this soup is that it is BETTER the next day. So write this at the top of your meal prep list and get ready to crush dinner. If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

Print Recipe

5 from 8 ratings

Creamy Instant Pot Tortellini Soup

Prep Time10 mins

Cook Time4 mins

Pressurizing/Depressurizing16 mins

Total Time30 mins

This cozy soup has an amazing and flavorful creamy broth paired with delicious cheese tortellini.

Servings: 8

Course: Main Course, Soup

Cuisine: American

Keyword: tortellini soup in the instant pot

Calories: 430kcal

Author: Sarah Cook – Sustainable Cooks

Ingredients

• ▢ 1 lb ground pork sausage {casings removed}
• ▢ 1/2 cup white onion {diced}
• ▢ 4 cloves garlic {minced}
• ▢ 3.5 cups chicken stock
• ▢ 2 tbsp tomato paste
• ▢ 15 oz cheese tortellini
• ▢ 1 tsp dried basil
• ▢ 1/4 tsp dried oregano
• ▢ 1 tsp dried parsley
• ▢ 2 tbsp cornstarch
• ▢ 1/3 cup heavy cream
• ▢ 3 cups baby spinach

Equipment

• Instant Pot
• Mixing bowl
• Silicone spatula

Instructions

• Press saute on the Instant Pot.
• When it is hot, cook sausage, breaking it up with a wooden spoon.
  1 lb ground pork sausage
• Add onions and garlic when sausage is almost cooked through. Stir until onions start softening (~2 minutes).
  1/2 cup white onion, 4 cloves garlic
• Add chicken stock to deglaze the Instant Pot insert.
  3.5 cups chicken stock
• Add tomato paste, tortellini, basil, oregano, and parsley. Stir.
  2 tbsp tomato paste, 15 oz cheese tortellini, 1 tsp dried basil, 1/4 tsp dried oregano, 1 tsp dried parsley
• Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>4 minutes. 
• When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
• In a small bowl mix cornstarch and a bit of the broth to create a slurry.
  2 tbsp cornstarch
• Press saute and add the cornstarch slurry. Stir until thickened (~3 minutes).
• Add cream and then spinach. Stir, sat & pepper to taste, and serve.
  1/3 cup heavy cream, 3 cups baby spinach

Notes

We have tested this recipe with both fresh/refrigerated and frozen tortellini. You do not need to adjust the cooking time for different types. If using frozen, just a head’s up that the final texture will be a bit softer.

Stovetop Instructions:

1. Cook sausage in a heavy-bottomed saucepan (like a dutch oven).
2. Saute onion and garlic until softened. 
3. Add chicken stock, tomato paste, tortellini, basil, oregano, and parsley. Stir.
4. Cover, and cook on medium heat until tortellini begins to float to the top of the liquid and veggies are cooked through (~10 minutes).
5. Mix cornstarch and a bit of the broth to create a slurry. Add slurry to the saucepan and cook until thickened (~3-5 minutes).
6. Add cream and then spinach. Stir, salt & pepper to taste, and serve.

Nutrition Facts

Creamy Instant Pot Tortellini Soup

Amount Per Serving (1 cup)

Calories 430 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 78mg26%

Sodium 787mg34%

Potassium 387mg11%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 4g4%

Protein 20g40%

Vitamin A 1310IU26%

Vitamin C 6mg7%

Calcium 111mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot

8 Cup Measuring Cup

Silicone Spatula