Instant Pot Tortellini Soup with Sausage is a quick, comforting weeknight meal the whole family will enjoy. Tender cheese tortellini, savory sausage, and leafy greens simmer in a lightly creamy broth for a satisfying soup made in your pressure cooker in about 30 minutes.
If you need a hearty dinner that comes together fast, this Instant Pot Tortellini Soup with Sausage is a reliable choice. It’s full of flavor, kid-friendly, and easy to customize: swap meats, add vegetables, or make it vegetarian by omitting the sausage. Adding spinach or kale at the end boosts the nutrition and brightens the flavor.
Ingredients
- 2 teaspoons olive oil
- 1 pound ground chicken sausage (or ground pork sausage)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon dried thyme (or substitute Italian seasoning)
- 6 cups low-sodium chicken broth
- 1 large zucchini, chopped (optional)
- 1 (16-ounce) package fresh or frozen tortellini
- 1/2 cup grated Parmesan cheese
- 1 cup coarsely chopped spinach or kale
- 1/2 cup half and half or heavy cream, warmed
- 2 tablespoons cornstarch
- 2 tablespoons water (to make cornstarch slurry)
- Salt and pepper, to taste
How to Make – Step-by-Step Instructions
You can make this entire soup in your Instant Pot. Follow these steps for a simple, tasty result.
Step 1 – Brown the Sausage and Sauté Aromatics
Set the Instant Pot to Sauté and heat 2 teaspoons of olive oil. Add 1 pound of ground sausage and break it into small pieces as it browns. After about a minute, add the diced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and the dried thyme and cook for another minute.
Step 2 – Add Broth, Zucchini, and Tortellini
Pour in 6 cups of chicken broth to deglaze the pot, scraping up any browned bits to avoid a burn message. Add the chopped zucchini if using and the tortellini. Secure the lid and set the valve to sealing. Program the Instant Pot for 0 minutes on high pressure — the tortellini will cook as the pot comes to pressure and during the natural release.
Step 3 – Prepare Spinach and Dairy
While the pot reaches pressure, chop 1 cup of spinach or kale and warm 1/2 cup of half-and-half or heavy cream (30 seconds in the microwave is enough).
Step 4 – Release Pressure and Finish the Soup
When the pressure cycle ends, allow a natural pressure release for 10 minutes, then carefully move the valve to venting and remove the lid. Stir in 1/2 cup grated Parmesan, the chopped greens, and the warmed half-and-half. Turn the Instant Pot back to Sauté.
In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water to form a slurry, then stir it into the soup to thicken the broth to a creamy consistency. Once thickened, turn off Sauté and switch the pot to Keep Warm. Season with salt and pepper to taste and serve.
Tips & Tricks
- There are effectively zero minutes of active pressure-cooking time for the tortellini; it cooks as the pot comes to pressure and during natural release.
- If you use Italian pork sausage, you likely won’t need extra oil; drain excess grease after browning.
- To make a tomato-based version, add a 15-ounce can of tomato sauce or a few tablespoons of tomato paste when adding the broth.
- Add a pinch (up to 1 teaspoon) of red pepper flakes when seasoning for a little heat.
- Fresh or frozen tortellini both work. If using ravioli instead, fresh varieties will cook similarly.
- Omit zucchini if you prefer, or swap in other vegetables such as peas, carrots, mushrooms, or diced potatoes depending on preference.
Modifications for Kids
For picky eaters, reserve a small portion of plain tortellini, sausage, and broth before adding greens or thickening the soup. Serve cooked vegetables on the side until children are ready to try them.
Substitutions and Meat Alternatives
You can make this soup without sausage for a vegetarian option; use vegetable broth and omit the meat. For other proteins, substitute ground turkey, ground chicken, or add 2–3 cups diced rotisserie chicken at the end. If adding raw chicken breasts or thighs in Step 1, increase the pressure-cook time to about 8 minutes and shred the meat after cooking.
Tools Used
- Instant Pot or similar electric pressure cooker
- Spatula or cooking spoon
Serving Suggestions
This rustic tortellini soup pairs beautifully with crusty bread, a warm baguette, or a simple green salad. It also complements grilled cheese for a cozy, kid-friendly meal.
How to Store
Refrigerate leftover soup in an airtight container for 4–5 days. You can freeze soup for up to 3 months, but be aware that frozen tortellini may soften and become slightly mushy after thawing. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Recipe Details
Servings: 8
Prep Time: 20 minutes
Pressure Release (natural): 10 minutes
Total Time: About 30 minutes
Nutrition (approximate per serving)
Calories: 263 kcal; Carbohydrates: 12 g; Protein: 19 g; Fat: 16 g; Saturated Fat: 6 g; Sodium: 872 mg; Fiber: 1 g; Sugar: 2 g. Nutritional values are estimates and will vary with ingredient brands and substitutions.
More Soup Ideas
Try other comforting soups for the Instant Pot or slow cooker such as macaroni and cheese, chicken and rice, loaded potato soup, enchilada-style chicken soup, or classic homemade chicken soup.
No matter the season, a bowl of Instant Pot Tortellini Soup with Sausage delivers comfort and flavor with minimal effort. Enjoy this easy, family-friendly recipe tonight!
