This Instant Pot Tortellini Soup is a flavorful, hearty meal of Italian sausage soup with pasta and veggies. The recipe is a snap to make in your pressure cooker using fresh tortellini! It’s delicious, and the perfect comfort food meal for winter!
When winter weather sends chills through your body, nothing will warm you up quicker than a hearty meal.
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Why We Love Instant Pot Tortellini Soup
- Quick, easy, and convenient!
We prefer pressure cooker recipes instead of one-skillet recipes for making quick and easy dinners. Why? Because generally, meals made in an Instapot are less hands-on, and usually require less cooking time.
So really, they’re the best versions of one-pot meals!
- Best flavor in the shortest amount of time.
Ingredient Notes and Substitutions
- Ground Meat – Your choice of ground pork or chicken sausage. Or, use ground beef, or any other ground protein.
- Yellow onion – peeled and diced, for a sweet but still pungent flavor.
- Chicken Broth – You can substitute the broth for chicken stock, beef broth/stock, or even vegetable broth.
- HOT Water – using hot water helps the Instant Pot come to pressure more quickly.
- Tortellini – You can use fresh or frozen. If using frozen tortellini, add 1 minute to the pressure cooking time shown in our recipe card, at the bottom of this post.
- Seasonings – bay leaves, Italian seasoning, and salt. You can also use garlic powder, red pepper flakes, and freshly ground black pepper.
- Spicy tortellini soup – Swap the mild Italian sausage for hot.
- Vegetarian Instant Pot tortellini soup – skip the sausage, use vegetable broth, and bulk the dish up with veggies. Instead of Italian sausage, use a cup of chopped zucchini. At the end, stir in some frozen chopped spinach. The heat from the pot will warm it up quickly.
- Creamy Italian sausage soup with pasta – for a creamy soup, stir in 4 ounces of cream cheese after pressure cooking.
Tips for Perfect Instant Pot Tortellini Soup
Get the pressure cooker nice and hot.
Set the pressure cooker to “sauté” and prepare your ingredients while it heats up.
Add the sausage and onion, breaking up the ground sausage. Stir often until sausage is cooked through and onion is soft for about 5 minutes. Add the minced garlic and sauté for 1 minute.
Mix in the Ingredients. Stir in tomatoes, broth, water, seasonings, and fresh tortellini pasta. Gently stir everything together. Do not fill the instant pot past the “maximum” line.
Pressure cook. Secure the lid of the Instant pot and seal the pressure valve. Then set the pressure cooker to “high pressure” and set the timer for 1 minute.
When the pressure cooking is done, twist or press the steam valve to let the pressure out.
Ready to serve. After the pressure pin has dropped, carefully open the Instant Pot.
Remove the bay leaves. Dish out soup, and feel free to top it with freshly grated Parmesan cheese and fresh basil leaves.
What to Serve with Rustic Tortellini Soup
How to Store
Italian sausage soup with pasta is a great dish to make ahead of time, and you can store it in the fridge for up to 4 days.
Reheating the meal is easiest in the microwave. Just ladle into microwave safe bowls and reheat on medium power for a couple of minutes. You can also reheat the dish on the stovetop if you want, but be sure to do so over low heat.
Tortellini soup cooked in an Instant Pot does not freeze well. Unfortunately, the pasta tends to fall apart as it thaws out.
Tortellini Sausage Soup Recipe FAQ
If you cook the pasta correctly, it should not be soggy. It’s important to follow the recipe instructions closely to ensure that you don’t overcook it.
Sausage and Tortellini Soup is already pretty healthy, but you could use chicken sausage and vegetable and cheese-filled tortellini if you wish to make it healthier.
Soup cooks best in the instant pot on high pressure. Just be sure to let the steam release before trying to open the pot.
Instant Pot Tortellini Soup
- 12 ounces ground Italian sausage * see Notes for substitutions
- 1 yellow onion diced
- 4 cloves garlic minced
- 29 ounces canned diced tomatoes
- 2 cups chicken stock or broth or beef broth/stock
- 2 cups hot water (hot water speeds up pressurizing time)
- 12 ounces cheese tortellini fresh or frozen *see Notes for using frozen
- 2 bay leaves
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon salt
- ½ cup shredded or shaved Parmesan cheese
- fresh basil leaves
- Set the pressure cooker to “sauté”. Gather/measure your ingredients while it heats up.
- Add the ground sausage and onion to the inner pot. Using a wooden spoon, break up the ground sausage as it cooks. Stir frequently until sausage is cooked through and onion is soft, about 5 minutes. Add minced garlic and sauté for 1 minute.
- Stir in tomatoes, broth, water, seasonings, and tortellini pasta. Gently stir the ingredients together. Do not fill the instant pot past the “max” line.
- Secure the lid of the Instant pot and seal the pressure valve. Set the pressure cooker to “high pressure” and set the time for 1 minute
- Once the pressure cooking is done, perform a quick release by twisting or pressing the steam valve to “vent” the pot (release the pressure).
- After the pressure pin drops and it is safe to open, carefully open the Instant Pot. Remove the bay leaves. Ladle tortellini sausage soup into bowls and top with freshly grated Parmesan cheese and fresh basil leaves.
- Italian sausage can be substituted with ground chicken, beef, or other ground meat of your choice.
- To use frozen tortellini in soup, add 1 minute to the pressure cooking time, for a total of 2 minutes.
This post, first published in Oct. 2022, was updated with new content in Feb. 2023.