Creamy Instant Pot Tortellini Soup Recipe for Quick Weeknights

This Instant Pot tortellini soup is a comforting, satisfying meal for cool evenings. Ground sausage, tender vegetables, and cheesy tortellini join a flavorful broth for a balanced soup that’s easy to make and sure to please the whole family.

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

Why You’ll Love This Dish

This Instant Pot Sausage Tortellini Soup is remarkably easy. After a bit of chopping and sautéeing, the Instant Pot does the heavy lifting. It’s fast—ready in under 30 minutes—and flexible. Use sweet or hot sausage, swap or add vegetables, and pick any tortellini flavor you prefer. The savory broth, cheesy pasta, and hearty sausage make this an approachable way to serve more vegetables, even to picky eaters.

The ingredients for Instant Pot Tortellini Soup are shown on a white marble counter.

Labeled parsley and parmesan sit on a white marble counter.

What You’ll Need

Tortellini — dried or frozen work well; choose your favorite filling.
Olive oil — for browning the sausage and sautéing vegetables.
Sausage — spicy or sweet Italian sausage; ground or sliced link sausages like chicken, chorizo, or kielbasa also work.
Broth — chicken or vegetable broth, or prepared bouillon diluted to taste.
Onion — yellow or sweet, chopped.
Garlic — fresh is best; minced or chopped jarred garlic is fine in a pinch.
Carrots — sliced; baby carrots are convenient.
Celery — sliced.
Spinach — baby spinach is easy to incorporate at the end.
Rosemary — fresh or dried; thyme also pairs well.
Kosher salt and black pepper — to taste.
Parmesan and parsley — optional garnishes that brighten the finished bowl.

How to Make Instant Pot Tortellini Soup

Step One — Set the Instant Pot to sauté and heat a tablespoon of olive oil. Add the sausage and brown, stirring occasionally. Remove the sausage from the pot and set aside.

A bowl of browned sausage sits on a white marble counter.

Step Two — Add the carrots, onion, and celery to the pot and cook for a few minutes, stirring until the onion softens.

Carrot, celery, and onion are stirred in the Instant Pot.

Step Three — Stir in the garlic and cook 30 seconds to 1 minute, until fragrant.

Step Four — Return the browned sausage to the pot. Add the tortellini, broth, rosemary, salt, and pepper.

Tortellini, seasonings, sausage, and broth is added to the soup ingredients.

Step Five — Close the lid and set the Instant Pot to high pressure for 5 minutes. When cooking finishes, carefully perform a quick release to vent the pressure. Remove the lid, stir in the spinach, and adjust seasoning to taste.

Step Six — Serve immediately with grated parmesan and chopped parsley or other fresh herbs.

FAQ

What goes with tortellini soup?

Bread, toast, or rolls are classic accompaniments. A simple side salad or roasted vegetables also pair nicely.

What tastes good in tortellini?

Tortellini can be filled with cheese, meat, or vegetables. For this soup, cheese or spinach tortellini are popular choices; pick the flavor you prefer.

Can I use frozen tortellini instead of dried?

Yes. Frozen tortellini works well; however, avoid very delicate fresh refrigerated tortellini in this recipe since it can become too soft during cooking.

Can I freeze this dish?

You can freeze the soup base, but store the tortellini separately to prevent it from becoming mushy. Thaw and reheat the soup base, then cook or add freshly cooked tortellini when serving.

Variations

Vegetables: Substitute kale or Swiss chard for spinach, or add peas, corn, broccoli, or tomatoes.
Spicy: Use spicy Italian sausage and a pinch of red pepper flakes.
Tomato base: Add a can of tomatoes with the tortellini for a tomato-forward broth.
Creamy: Replace one cup of broth with one cup of cream for a richer soup.

How to Store

Refrigerator: Store the soup base in an airtight container for 3–4 days. Cook and store tortellini separately to avoid sogginess.

Freezer: Cool the soup base completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop; then cook or add freshly prepared tortellini before serving.

How to Serve

This soup works as a complete meal or alongside simple sides. Try warm toast or garlic crostini, a crisp green salad, dinner rolls, or a plate of roasted vegetables. It also pairs well with a main protein if you want to serve it as a starter.

Expert Tips

Brown the meat: Properly browning sausage adds depth and savory flavor.
Taste as you go: Adjust salt, pepper, and herbs after cooking to suit your palate.
If flavors feel flat: Brighten the soup with fresh herbs, a sprinkle of parmesan, or a squeeze of lemon.

More Recipes You’ll Love

Try other comforting soups and stews for weeknight dinners: Chicken Pastina Soup, Instant Pot Chicken Stew, Greek Chickpea Soup, or Chicken and Cabbage Soup.

📖 Recipe

Instant Pot Tortellini Soup

A savory, hearty soup with sausage, vegetables, and cheesy tortellini. Ready in under 30 minutes and serves six.

Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Quick Release: 2 minutes

Total Time: 22 minutes

Servings: 6 servings

Calories: 510 kcal

Equipment

Instant Pot
Kitchen Knife
Wooden Spoon

Ingredients

1 tablespoon olive oil (extra virgin)
1 pound ground Italian sausage (hot or sweet)
½ onion, chopped (yellow or sweet)
2 carrots, thickly sliced
2 stalks celery, thickly sliced
4 cloves garlic, chopped
8 ounces dried tortellini
2 quarts chicken broth (or prepared bouillon)
5 ounces baby spinach
½ tablespoon chopped fresh rosemary, or to taste
Kosher salt and black pepper, to taste
Parmesan, grated (optional)
Fresh parsley or other soft herbs, for garnish (optional)

Instructions

Place the Instant Pot on sauté mode and heat a tablespoon of olive oil. Add the sausage and brown, stirring frequently. Remove the sausage from the pot and set aside.
Add the carrots, onion, and celery. Cook a few minutes until the onion softens, stirring often.
Add the garlic and cook 30 seconds to 1 minute until fragrant.
Return the sausage to the pot. Add the tortellini, salt, pepper, rosemary, and broth.
Secure the lid and select high pressure for 5 minutes. Start the cooker.
When the 5 minutes are up, carefully use the quick release/manual method to release pressure.
Stir in the spinach, taste and adjust seasoning. Garnish with parmesan and parsley, if desired, and serve immediately.

Notes

Account for additional time it may take your Instant Pot to come to pressure (often around 10 minutes).
Estimated calories assume hot Italian sausage and dried cheese tortellini.

Storage

Refrigerate the soup base for 3–4 days. Store tortellini separately. For freezing, cool the soup base completely and freeze in an airtight container for up to 3 months. Thaw overnight and reheat before adding freshly cooked tortellini.

Variations

Swap sausage types or use sliced sausage links; brown them the same way.
Use fresh or dried rosemary or substitute thyme.
Garnish with basil or dill in place of parsley.
For creaminess, replace one cup of broth with one cup of cream.
For a tomato-based version, add a small can of tomatoes when you add the tortellini.

Nutrition