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Instant Pot Tortellini Soup

This Instant Pot recipe delivers a comforting tortellini soup featuring savory ground chicken or pork sausage, aromatic vegetables, and a creamy, cheesy finish. It leverages pressure cooking to quickly create a rich, hearty meal, perfect for a satisfying lunch or dinner. The final touch of spinach, Parmesan, and cream elevates its texture and taste.
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Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 2717 kcal

Equipment

  • 1 Instant Pot or Pressure Cooker
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula
  • 1 Small Whisk (for slurry)

Ingredients
  

Main

  • 2 teaspoons olive oil
  • 1 pound ground chicken sausage or ground pork sausage
  • 1 medium diced onion
  • 3 garlic cloves minced
  • 1/4 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 large zucchini chopped (optional)
  • 1 16 ounce package frozen or fresh tortellini
  • 1/2 cup grated parmesan cheese
  • 1 cup coarsely chopped spinach or kale
  • 1/2 cup half and half or heavy cream warm
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

Instructions
 

  • Set Instant Pot to 'Sauté' mode, add olive oil, and brown the ground sausage, breaking it apart. Drain excess fat if desired.
  • Add diced onion, minced garlic, and dried thyme to the pot, sautéing until the onion softens, about 3-5 minutes.
  • Pour in chicken broth, deglazing the pot by scraping up any browned bits from the bottom.
  • Stir in the chopped zucchini (if using) and the tortellini. Do not stir extensively once tortellini is added to prevent sticking.
  • Secure the Instant Pot lid, set the vent to 'Sealing', and pressure cook on HIGH for 3 minutes (for frozen tortellini; adjust for fresh).
  • Once cooking is complete, perform a Quick Release (QR) of the pressure, then carefully open the lid.
  • Stir in the coarsely chopped spinach or kale and the grated Parmesan cheese until the spinach is wilted.
  • In a small bowl, whisk together cornstarch and water to create a slurry. In a separate microwave-safe container, warm the half and half or heavy cream.
  • Stir the warmed half and half and the cornstarch slurry into the soup. Allow it to simmer for a minute or two on 'Sauté' (low) until the soup slightly thickens.
  • Taste and adjust seasoning with salt and pepper as needed before serving hot.

Notes

For optimal flavor, ensure the sausage is well-browned and caramelized before adding other ingredients; this builds a crucial flavor base. When deglazing with chicken broth, scrape up all the fond from the bottom of the pot to prevent a 'BURN' notice and incorporate those rich flavors. If using fresh tortellini, reduce the pressure cooking time to 0 minutes with a quick release, allowing it to cook gently in the hot broth. Always warm the half and half or heavy cream slightly before adding it to the hot soup to prevent curdling, and ensure the cornstarch slurry is fully dissolved to avoid lumps.