Instant Pot Creamy Tortellini Soup for Busy Weeknights

Creamy, cozy, and fast—this pressure cooker dinner delivers big flavor, tiny effort, and almost no dishes on busy nights.

You’ve got 25 minutes, a hungry crowd, and zero interest in babysitting a pot. Perfect. This soup hits like your favorite Italian restaurant, minus the wait and the bill. It’s rich without being heavy, hearty without being overkill, and yes—your Instant Pot does the heavy lifting while you look heroic. Want comfort food that actually respects your schedule? This is it.

Why This Recipe Works

Most “quick soups” taste like shortcuts. This one doesn’t, because we stack flavor fast and cook smart.

• Sauté first for real flavor: Browning sausage, onions, and tomato paste creates a savory base you can’t fake.
• Pressure cook the broth, not the pasta: Tortellini cooks in minutes; keeping it out of the pressure cycle prevents mush.
• Finish creamy, not cloying: A mix of heavy cream and Parmesan adds silkiness without turning the soup into sauce.
• Spinach at the end: Stirring greens in off heat keeps them bright and tender, not swampy.
• Minimal prep, maximal payoff: Everything goes into one pot, with smart sequencing that prevents burn notices and blandness.

What Goes Into This Recipe – Ingredients

• 1 tablespoon olive oil
• 12 ounces Italian sausage (sweet or spicy; casings removed)
• 1 tablespoon unsalted butter (optional, for richer sauté)
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced (optional but great)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1½ teaspoons Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 20 ounces refrigerated cheese tortellini
• 1 cup heavy cream (or half-and-half for lighter)
• ½ cup freshly grated Parmesan cheese
• 4 cups fresh baby spinach
• Kosher salt and freshly ground black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Warm the pot: Set the Instant Pot to Sauté (Normal). Add olive oil and butter. When shimmering, add sausage and cook, breaking it up, until browned, 4–5 minutes. Spoon off excess fat if needed.
2. Build the flavor base: Add onion, carrots, and celery. Cook 3–4 minutes until softened. Stir in garlic and tomato paste and cook 1 minute until fragrant. Don’t skip this step; it’s the flavor multiplier.
3. Deglaze like a pro: Pour in ½ cup broth and scrape up browned bits with a wooden spoon. This prevents the dreaded burn notice. Add remaining broth, diced tomatoes (with juices), Italian seasoning, and red pepper flakes. Season with a big pinch of salt and pepper.
4. Pressure cook: Lock the lid. Set to Pressure Cook (Manual) on High for 5 minutes. It will take a few minutes to come to pressure—use that time to prep the tortellini and spinach.
5. Quick release: When the timer ends, carefully quick-release the pressure. Give the soup a stir. Taste and adjust salt—broth brands vary wildly, FYI.
6. Cook the tortellini: Switch back to Sauté (Low/Normal). Add tortellini and simmer for 3–4 minutes until just tender. Keep it moving so nothing sticks.
7. Make it creamy: Turn the pot off. Stir in heavy cream and Parmesan until smooth. Add spinach and fold it in until wilted, 1–2 minutes. If the soup seems thick, splash in extra broth.
8. Finish and serve: Taste again for seasoning. Ladle into bowls and garnish with basil or parsley and more Parmesan. Enjoy the applause.

Storage Instructions

This soup keeps well, but pasta is a sponge. Plan accordingly.

• Refrigerate: Store in an airtight container up to 3 days. The tortellini will continue to absorb liquid; add a splash of broth or water when reheating.
• Freeze (smart strategy): For best results, freeze the soup without tortellini and dairy for up to 3 months. Reheat, then add fresh tortellini and cream as directed to finish.
• Reheat: Warm gently on the stovetop or using Sauté (Low) in the Instant Pot. Don’t boil—dairy can separate. If it looks too creamy-thick, loosen with broth.

Health Benefits

Comfort food with a side of common sense? Yes please.

• Protein boost: Italian sausage (or chicken sausage) adds satiety and keeps the soup satisfying for hours.
• Veggie power: Carrots, celery, tomatoes, and spinach bring fiber, vitamin A, vitamin C, and potassium.
• Calcium & probiotics: Parmesan and cream offer calcium; swap in kefir or yogurt (tempered) if you’re adventurous.
• Lower sodium option: Use low-sodium broth and add salt at the end to control the final level—your taste buds win.
• Lighter swaps: Try turkey sausage, half-and-half, and whole-wheat or protein-packed tortellini to cut calories while keeping texture.

Common Mistakes to Avoid

• Skipping the deglaze: Burn notices happen when browned bits stick. Deglaze thoroughly after sautéing.
• Pressure cooking tortellini: Tortellini turns mushy under pressure. Cook it after the pressure cycle for perfect bite.
• Boiling the cream: High heat can cause splitting. Stir cream in off heat and keep things gentle.
• Under-seasoning: Taste before and after adding cream. Dairy softens flavors—finish with salt and pepper to balance.
• Overcrowding the pot: Doubling volume without adjusting cook time or headspace can cause sealing issues. Keep the max fill line in mind.

Alternatives

• Vegetarian: Skip sausage, add a can of white beans and 8 ounces sliced mushrooms. Use vegetable broth.
• Lean & spicy: Use chicken sausage and bump red pepper flakes. Add a splash of hot sauce at the end. YOLO.
• Dairy-light: Swap half-and-half or evaporated milk; for dairy-free, use cashew cream or full-fat coconut milk (different vibe, still tasty).
• Greens swap: Kale holds up beautifully; add it before pressure cooking so it softens.
• Tomato twist: Stir in chopped sun-dried tomatoes for tangy depth, or use fire-roasted diced tomatoes for smoky notes.
• Gluten-free: Use gluten-free tortellini and confirm your broth and sausage are GF-friendly.

FAQ

Can I use frozen tortellini?

Yes. Add it directly during the sauté step and cook 1–2 minutes longer. Don’t pressure cook it—the texture gets soft fast.

What if my Instant Pot shows a burn notice?

Cancel, vent, open, and scrape the bottom thoroughly. Add ½ cup extra broth, ensure no stuck bits remain, and reseal. Deglazing is your best friend here.

Can I make this soup vegetarian?

Absolutely. Swap sausage for white beans and mushrooms, use vegetable broth, and keep the same timing. You still get a rich, hearty bowl.

How can I make the soup thicker?

Simmer a few extra minutes after adding tortellini, then stir in more Parmesan. If you’re extra, mix 1 teaspoon cornstarch with 2 teaspoons cold water and add while simmering.

Can I double the recipe?

Yes, in an 8-quart Instant Pot. Stay under the max fill line and allow extra time to reach pressure. Stir well after quick release to combine.

Will half-and-half work instead of heavy cream?

It does. The soup will be slightly lighter and may not be as silky. Keep the heat gentle when stirring it in to avoid curdling.

Can I use a different pasta?

Short pasta like small shells or orecchiette works, but you lose the cheesy center (sad). If swapping, boil separately to avoid clouding the soup.

How long does it really take?

About 25–30 minutes, including sautéing, pressurizing, the 5-minute pressure cook, and finishing the tortellini and cream. Weeknight-friendly, IMO.

In Conclusion

This is the kind of soup that makes dinner feel effortless and luxurious at the same time. It’s fast, creamy, and boldly flavored without asking you to hover over a stove. One pot, smart steps, and a finish that tastes like you planned all day. Make it tonight—future you will be thrilled with present you’s choices.