12ouncesground Italian sausage* see Notes for substitutions
1yellow oniondiced
4clovesgarlicminced
29ouncescanned diced tomatoes
2cupschicken stock or brothor beef broth/stock
2cupshot water(hot water speeds up pressurizing time)
12ouncescheese tortellinifresh or frozen *see Notes for using frozen
2bay leaves
1 ½tablespoonsItalian seasoning
1teaspoonsalt
optional garnishes
½cupshredded or shaved Parmesan cheese
fresh basil leaves
Instructions
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.
Notes
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.
** Nutritional facts based on using Italian Sausage.