Instant Pot Tortellini Soup
Instant Pot Tortellini Soup is a quick and comforting dish that combines tender pasta, hearty vegetables, and a creamy or brothy base.
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Servings: 6
Calories: 255kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 links of italian sausage
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1/2 cup diced tomatoes
- 6 cups chicken or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1 9 oz package refrigerated or frozen cheese tortellini
- 3 cups fresh spinach or kale
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Set the Instant Pot to saute and heat the olive oil. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables are softened. Add the sausage and cook until done.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the diced tomatoes (with their juices), chicken or vegetable broth, basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
- Set it to slow cook at this point at least 10 minutes until the vegetables are done. You can leave it here for a few hours if you want. I like to slow cook it.
- Set it back to saute. Once it is boiling add the tortellini and cook as directed.
- Add the spinach or kale, stirring until wilted (1-2 minutes).
- Stir in the heavy cream and heat through. Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with grated Parmesan cheese. Enjoy with crusty bread or sweet rolls on the side!
Nutrition
Calories: 255kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 1265mg | Potassium: 284mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4295IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg