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50 Minute Instant Pot Tortellini Soup With Sausage

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Recipe for 50 Minute Instant Pot Tortellini Soup With Sausage

The origin of tortellini is disputed; both Bologna and Modena, cities in Italy’s Emilia-Romagna region, claim to be its birthplace. traces the etymology of tortellini to the diminutive form of tortello, itself a diminutive of torta (“cake” or “pie” in Italian).


50 Minute Instant Pot Tortellini Soup With Sausage

Instant Pot Tortellini Soup With Sausage and greens

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It is like a cozy bowl of comfort which is just perfect to warm you up during these cold winter nights!

  • Author:
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


Units Scale
  • 1 to 1 1/4 lbs lean hot Italian sausage, casings removed, you may substitute with sweet Italian sausage. We used the Yves Mediterranean sausage as we have vegetarians in the house.
  • 1 medium finely diced onion
  • 3 to 4 cloves of minced garlic
  • 15 oz can tomato sauce.
  • 4 teaspoons Better than Bouillon chicken stock base dissolved in 4 cups of hot water, or 1-quart, less-sodium chicken stock or broth.
  • 9 oz package refrigerated cheese tortellini.
  • 2 oz baby spinach, but you can add more if you like.
  • 3/4 to 1 cup heavy cream
  • 2 tablespoon olive oil
  • Grated parmesan cheese, as required – but it is optional.
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt or to taste.
  • 1/2 teaspoon black pepper or to taste.


  1. Press the 'SAUTE' button and set it to 'NORMAL'.
  2. Press the 'SAUTE' button and set it to 'NORMAL'.
    Once it displays 'HOT', add olive oil.
    Add the sausage, cook, breaking it into crumbles, until no longer pink and
    lightly browned. Drain off excess grease, if any.
  3. Add diced onions along with minced garlic, sauté
    until the onions soften and turn translucent.
    As the onions sweat, it will release the browned bits at the bottom of the pot.
  4. Add the seasoning mix, and sauté for another minute.
  5. At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with ¼ cup of the chicken stock and scrape the bottom to remove the browned bits.
    Add the tomato sauce and chicken stock, give everything a good mix.
  6. Press 'CANCEL', close the lid of the Instant Pot.
    Set the valve to 'SEALING'. Pressure cook on high for 5 minutes.
    It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
  7. Let the pot depressurize for 5 minutes.
    Then do a quick release of the remaining pressure as per the manufacturer's instructions.
    Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  8. Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil.
    Add the fresh tortellini, mix well.
    Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
  9. Stir in the spinach mixing it until it wilts.
  10. Finally, add the heavy cream, and give everything a good mix.
    Check for seasoning and adjust with more salt and pepper if required.
  11. Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread.
    Leftovers can be refrigerated in an air-tight container for up to 3 days.
    Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.


If you prefer a more tomato flavored soup, feel free to double the tomato sauce.
You can also add a couple of tablespoons of tomato paste or simply use a 24 oz jar of your favorite pasta sauce.

You can also throw in a 28-oz can of diced tomatoes with juices if you prefer a chunky tomato tortellini soup.

If you would like to add chicken, you can add in about 2-3 cups of diced, rotisserie chicken in the last step, or add about 1 lb of chicken breasts/thighs in step 4 and increase the pressure-cooking time to 8 minutes.
After the cooking cycle has completed, you can shred the chicken and add it to the soup in the last step.

Stove-top version:

Use a heavy-bottomed pot or Dutch pot, follow steps 1-4, bring the soup to a boil, cover the pot and simmer for about 10 minutes.
Then follow steps 7-10.  You can use fresh herbs in lieu of dried.
Throw in a few sprigs of rosemary, and thyme in step 4. Finish off the soup with a sprinkle of fresh basil leaves.

Prepared, tried, and tested by Beverley Bella from SA Tasty Recipes – Saffas Daily Recipes


  • Serving Size: 1
  • Calories: 1173
  • Sugar: 17
  • Sodium: 3436
  • Fat: 78
  • Saturated Fat: 32
  • Unsaturated Fat: 48
  • Trans Fat: 1
  • Carbohydrates: 63
  • Fiber: 5
  • Protein: 55
  • Cholesterol: 187

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The recipe for a dish called “torteletti” appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara’s writings in the mid-17th century may be responsible for the pasta’s renaming to tortellini. In the 1800s, legends sprang up to explain the recipe’s origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape. This legend would be at the origin of the term “ombelico di Venere” (Venus’ navel), occasionally used to describe tortellini. In honor of this legend, an annual festival is held in Castelfranco Emilia. Another legend posits that the shape comes from Modena’s architecture, which resembles a turtle.

What is tortellini in brodo soup?

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth. 

Does tortellini have cheese in it?

Tortellini is ring-shaped pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg, and nutmeg and served in capon broth (in brodo di cappone). 

Does tortellini soup freeze well?

Yes, you can freeze this Chicken Tortellini Soup WITHOUT the tortellini. Most soups that are not cream-based freeze well but soups with pasta in them do not. … Freezing will stall the process a bit but when defrosted and reheated the pasta basically turns into mush.

What can I freeze soup in?

Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, when frozen flat they stack easily. You’ll have the perfect amount when you want just one meal and ideal for portion control. 

How long does soup last in the freezer?

You can keep frozen soup in the freezer for up to 3 months. We suggest labeling the soup with that date to keep track of when you must eat the soup! Find a flat space in your freezer and place the soup in the freezer until you are ready to eat it!

Is tortellini already cooked?

The filling is almost always pre-cooked so it is not relevant unless you are pregnant. At first, the mixture of flour and egg is raw and it’s not the healthiest thing. The interior can be ham and that’s fine, if you have meat tortellini is a mixture of various types of meat such as pork and raw pork is not suitable.  Do not waste any time, as you will be mightily surprised and so happy that you tried this 50 Minute Instant Pot Tortellini Soup With Sausage.  Your family will gush with pride over this awesome Instant Pot Tortellini Soup With Sausage meal.

In need of more recipes for a quick and easy but satisfying Instant Pot meal

  1. Delicious Instant Pot Beef and Veggie Soup 
  2. Instant Pot Meatloaf and Mashed Potatoes
  3. Best Ever Instant Pot Roast 

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