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Instant Pot Tortellini Soup with tortellini, Italian sausage, and wilted baby spinach in a bowl garnished with shredded parmesan.
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4.91 from 10 votes

Instant Pot Tortellini Soup

This Instant Pot tortellini soup with sausage and spinach is a classic creamy soup that only takes 30 minutes to make.
Prep Time10 mins
Cook Time2 mins
Pressurizing Time15 mins
Total Time27 mins
Course: Soup
Cuisine: American
Keyword: Italian sausage
Servings: 6
Calories: 519kcal
Author: Kelsey Smith
Cost: $16


  • 1 tablespoon olive oil
  • 1 pound ground mild Italian sausage or Italian sausage with casings removed
  • 1 medium yellow onion chopped
  • 6 garlic cloves minced
  • 4 cups chicken broth
  • 1 package (9-10 ounces) refrigerated cheese tortellini
  • 1 can (15 ounces) diced tomatoes
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 2 cups fresh baby spinach packed
  • ½ cup heavy whipping cream
  • Shredded parmesan cheese optional


  • Using the Instant Pot’s Sauté setting, heat the olive oil. Brown the Italian sausage and cook the onion together in the pot, breaking the meat up into small crumbles. When the sausage is cooked, add the garlic and sauté for an additional minute.
  • Add a splash of chicken broth and scrape the bottom of the Instant Pot to deglaze if needed, scraping the bottom of the pot with a flat spatula. This helps to prevent a burn error. Then, add the remaining broth, the tortellini, diced tomatoes (do not drain), Italian seasoning, black pepper, and red pepper flakes. Do not stir, but gently press the tortellini to submerge it.
  • Cancel the Sauté, close the lid, and turn the knob to Sealing. Set the Instant Pot to Pressure Cook on High for 2 minutes. It will take the pot about 10-15 minutes to come to pressure before the cooking time begins.
  • When the cooking time is complete, carefully quick release the pressure. If the steam release valve spits liquid, close the valve and wait 3-5 minutes before finishing the quick release.
  • After the pressure is released, remove the lid and stir in the baby spinach. Allow the spinach to wilt (about 1-2 minutes) before stirring in the heavy cream. Serve with shredded parmesan (optional).


To customize the heat level of your soup:
  • Mild version: Use mild or sweet Italian sausage, omit crushed red pepper flakes.
  • Medium version: Follow the recipe as listed.
  • Hot version: Use hot Italian sausage.
Vegetable stock can be used in place of chicken broth. Shredded kale can be used in place of baby spinach.


Calories: 519kcal | Carbohydrates: 27g | Protein: 20g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 101mg | Sodium: 1336mg | Potassium: 570mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1352IU | Vitamin C: 24mg | Calcium: 149mg | Iron: 4mg