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.
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, salt & 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.
Feel free to sub in chopped kale or escarole instead of the spinach.
Storing Leftovers: Allow the tortellini soup to fully cool before storing it in air-tight containers in the fridge for 2-3 days.
Stovetop Instructions:
Cook sausage in a heavy-bottomed saucepan (like a dutch oven).