Instant Pot Sausage & Spinach Tortellini Soup

This recipe was at the request of Luis.  I'm not sure where or when he had Tortellini Soup in the past….but he requested that I make it for him.  I had no idea what he was looking for and was a bit skeptical when he said it has spinach in it.  I hate spinach.  Growing up, my parents would "make" canned spinach as a side dish and I just could not eat it.  Ever since then, I have been a "no spinach please" type of girl.  But, a happy husband makes for a happy life…so, I gave it another try.  I was pleasantly surprised with this recipe because I actually liked the spinach in it! The creamy goodness of this recipe reminded me of The Olive Garden's Chicken Gnocchi and Zuppa Toscana all in one. The creaminess of the Chicken Gnocchi mixed with the sausage from the Zuppa Toscana paired well in this recipe. Kaleigh was also skeptical because of "the green stuff" in the soup but she absolutely loved it because of the creamy, cheesy tortellini.  I ate three bowls when I made it…couldn't get enough.

Tips for this recipe:

1. Mix the cornstarch and water together in a mason jar….shake! No more lumps.  Seriously, get a mason jar and your life will be easier.  I use to use a cup and a fork to mix together and always had lumps. After switching to a mason jar…no more lumps!!
2. If you love spinach, use fresh spinach. The fresh spinach will create a fresher taste. I used frozen due to my distaste towards spinach.
3. Add more tortellini if you have kids.  Kaleigh wanted to eat all of the tortellini in one bowl to begin with.  When I make this recipe again, I'll double up on the tortellini so she can have more "tortellini with the sauce."
4. Buy bulk sausage instead of cased sausage.

How to make Instant Pot Sausage & Spinach Tortellini Soup

1. Turn your Instant Pot on sauté function
2. Add sausage
3. Add garlic
4. Cook until the sausage is browned evenly
5. Add carrots and onion
6. Cook until the onion is translucent- about 4 minutes
7. Turn off Instant Pot
8. Add salt, pepper, Italian seasoning, beef stock and tortellini
9. Put the lid on the Instant Pot
10. Cook on High Pressure for 3 minutes (depending on the type of tortellini that you used, you will want to cook on high pressure for approximately half the suggested cook time on the package) Set the valve to seal.
11. When the time is up, move seal to "vent" to quick release pressure
12. Turn Instant Pot off and then back on to "sauté"
13. Add in evaporated milk
14. Add milk
15. Sauté until boiling
16. Mix cornstarch and water in mason jar…shake
17. Add cornstarch and water mixture
18. Stir
19. Add the spinach and cook until thickened- about 3 minutes

You are ready to eat! I hope your family enjoys this recipe as much as we did.  It was really, really good!!

Ingredients

• 1 Pound ground sausage
• 1 Onion chopped- about 2 cups
• 2 Carrots chopped- about 1 cup
• 1 Tablespoon minced garlic
• 1 Tablespoon Italian seasoning
• ½ Teaspoon salt
• ½ Teaspoon pepper
• 2 14.5 oz. cans of beef broth
• ¼ Cup cornstarch
• ¼ Cup water
• 1 10 oz. Package frozen spinach or 2.5 cups fresh
• 12 oz. Frozen tortellini
• 1 Cup milk
• 3 12 Ounce cans evaporated milk

Pin for Later!

Recipe

Instant Pot Sausage & Spinach Tortellini Soup

5 from 1 vote

Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!

Prep Time: 10 minutes minutes

Pressure Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Servings: 8 Servings

Join our Facebook GroupCheck out The Ninja Foodi Community!

Cook ModePrevent your screen from going dark

Equipment

• Instant Pot

Ingredients

Ingredients

• ▢ 1 Pound (453 ⅗ g) Ground Sausage
• ▢ 2 Cups (320 g) Chopped Onion
• ▢ 1 Cup (128 g) Chopped Carrots
• ▢ 1 Tablespoon (1 Tablespoon) Minced Garlic
• ▢ 1 Tablespoon (1 Tablespoon) Italian Seasoning
• ▢ ½ Teaspoon (½ Teaspoon) Salt
• ▢ ½ Teaspoon (½ Teaspoon) Pepper
• ▢ 29 Fluid Ounces (857 ⅝ ml) Beef Broth
• ▢ ¼ Cup (32 g) Corn Starch
• ▢ 2 Fluid Ounces (59 ⅐ ml) Water
• ▢ 10 Ounces (283 ½ g) Frozen Spinach (2.5 Cups Fresh)
• ▢ 12 Ounces (340 ⅕ g) Frozen Tortellini
• ▢ 8 Fluid Ounces (236 ⅗ ml) Milk
• ▢ 36 Fluid Ounces (1 l) Evaporated Milk

Instructions

• Turn your Instant Pot on sauté function
• Add sausage
• Add garlic
• Cook until the sausage is browned evenly
• Add carrots and onion
• Cook until the onion is translucent- about 4 minutes
• Turn off Instant Pot
• Add salt, pepper, Italian seasoning, beef stock and tortellini
• Put the lid on the Instant Pot
• Cook on High Pressure for 3 minutes (depending on the type of tortellini that you used, you will want to cook on high pressure for approximately half the suggested cook time on the package) Set the valve to seal.
• When the time is up, move seal to "vent" to quick release pressure
• Turn Instant Pot off and then back on to "sauté"
• Add in evaporated milk
• Add milk
• Sauté until boiling
• Mix cornstarch and water in mason jar…shake
• Add cornstarch and water mixture
• Stir
• Add the spinach and cook until thickened- about 3 minutes

Notes

Tips for this recipe:

*Mix the cornstarch and water together in a mason jar….shake! No more lumps.  Seriously, get a mason jar and your life will be easier.  I use to use a cup and a fork to mix together and always had lumps. After switching to a mason jar…no more lumps!!

*If you love spinach, use fresh spinach. The fresh spinach will create a fresher taste. I used frozen due to my distaste towards spinach.

*Add more tortellini if you have kids.  Kaleigh wanted to eat all of the tortellini in one bowl to begin with.  When I make this recipe again, I’ll double up on the tortellini so she can have more “tortellini with the sauce.”

*Buy bulk sausage instead of cased sausage.

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!