Instant Pot Creamy Sausage & Spinach Tortellini Soup is loaded with spinach, sausage, veggies, and tortellini! Even sweeter, all this soup only takes is a few minutes of prep, and a couple minutes of cooking time in the Instant Pot, to taste like you have been stewing it all day!
Check out how easy Instant Pot Creamy Sausage & Spinach Tortellini Soup is to make in this video!
Now that the weather is finally changing to the correct fall temperatures in NY, soup season here is in full swing! I have been craving soup lately, but am not such a big fan of tomato based soups.
Usually when you see a recipe for tortellini soup its always tomato based. That’s why I took an old family favorite and converted it to my Instant Pot!
Sometimes you just have to improvise!
This Sausage & Spinach Tortellini Soup is made with evaporated milk to give it that creamy texture you would expect from a hearty soup like this, while skipping all the added calories of heavy cream. Add in the delicious Italian sausage and tortellini, and you have one seriously filling soup the whole family will love. I mean, how much easier can it get?! You don’t even need to start with a roux!
A few tips:
- You can use dried tortellini. Just use a cooking time that is half of what the box recommends.
- If you want to skip the tortellini, consider adding small diced potatoes, Gnocchi, or even ditalini noodles.
- You can skip the meat all together if you would like! Just make sure to amp up the seasoning.
Next time you are craving soup, make sure you give Instant Pot Creamy Sausage & Spinach Tortellini Soup a try! You won’t be sorry you did!
Instant Pot Creamy Sausage & Spinach Tortellini Soup
Instant Pot Creamy Sausage & Spinach Tortellini Soup
Equipment
Ingredients
- 1 lb ground Italian sausage
- 1 medium yello onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups beef stock
- ¼ cup cornstarch
- ¼ cup water
- 12 ounces evaporated milk (3 cans)
- 10 ounces fresh three cheese tortellini found in the refrigerated section of your grocer
- 2 ½ cups fresh baby spinach
- 1 cup regular milk whole, reduced fat, fat free, ect.
Instructions
- Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned.
- When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about 3-4 minutes).
- Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.
- When timer is up, quick release the pressure.
- Turn Instant Pot off and then back onto saute.
- Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.
- When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for 2-3 minutes to thicken.
- Serve with crusty bread and enjoy!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looking for another easy dinner? Check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Pulled Pork!
One of my best “finds” on the internet! I’ve made a few modifications to suit my taste & needs but, over all, wonderful!! My modifications; I use Italian turkey sausage, 1 teaspoon Italian seasoning ( 1 Tablespoon was overwhelming for me), chicken or turkey stock, 2% evap milk & add 1/2cup grated parmesan cheese. My husband loves this so much & always goes for seconds! Thanks for sharing!!
WOW! This is fantastic! Great recipe, will make it again… of course, as soon as I finish the leftovers from this large batch!
I added potatoes to my soup. After Sauting veggies , broth, 1 cup sherry and meat. Stopped it. Added potatoes and spinach on top do not stir. Apply lid, set vent, tap manual high 10min. Fast release. Tap saute button Add half n half 5oz cream cheese and 1 bag tortellini stir until it boils and thickens cut off
I’ve made this a few times now! I modified a bit as hubby really likes the Italian sausage flavor. I still use 1 pound of sausage but cut everything else in half. Or use 2 pounds with original recipe. It’s a little thicker than soup, but it’s his new favorite dish!
I modified the recipe to make it a bit lighter on dairy:
– 5 cups of beef broth
– only 1 can of evaporated milk
– a bit more of veggies and tortellini
– a bit more of cornstarch mix (1/3 cup)
– Just used traditional pot
Came out real good!
My husband didn’t get the 3 cans of evaporated milk! I have heavy cream and milk… can I substitute?
I would think that would work! You may have to thicken the soup up though with a tablespoon or cornstarch. It also thickens as it stands so don’t thicken to much!
What about Almond or Coconut Milk ?
I only found a 20 oz package of fresh tortellini should I double the liquid
Your directions say to add the evaporated milk and the regular milk. However, I don’t see “regular milk” listed in the ingredients list. How much do we add or is it an alternative to the evaporated milk?
Thanks!
Hi Mary! Sorry about that, I updated the recipe card. It’s 1 cup of regular milk. And, by regular milk I mean what ever you happen to have on hand (whole, reduced fat, or fat free).
Any tips for making this with frozen tortellini?! (Mostly bc I already have that in hand!)
Hi Sarah! I would recommenced throwing your tortellini in at the same step in the directions with half the time the cooking directions recommend on the frozen tortellini bag. It should turn out great.
When do you add the spinach?
You add it right at the end and stir it until the spinach is wilted.