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A bowl of tortellini soup in front of an instant pot and next to fresh tomatoes and lettuce leaves.
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Instant Pot Tortellini Soup Recipe

Instant pot tortellini soup is a creamy sausage tortellini soup made with cheese tortellini, baby spinach leaves, turkey sausage, and cream cheese.
Cook Time10 minutes
Additional Time20 minutes
Total Time30 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 6
Calories: 719kcal
Author: Aileen Clark

Equipment

  • The "I Love My Instant Pot" Affordable Meals Recipe Book
  • Instant Pot Duo 80 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8-QT, Stainless Steel/Black

Ingredients

  • 1 pound ground turkey sausage
  • 4 cups chicken stock
  • 19 ounces frozen cheese tortellini
  • 1 14.5-ounce can diced tomatoes
  • 8 ounces cream cheese cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups baby spinach

Instructions

  • Press sauté on the instant pot.
    All of the ingredients for tortellini soup laid out on a counter.
  • Add the sausage. Cook, stirring occasionally, until browned.
    Sausage browned inside an instant pot.
  • Drain any fat from the pot.
  • Pour in the chicken stock, cheese tortellini, diced tomatoes, cream cheese, salt, and pepper.
    Cubes of cream cheese on top of tortellini soup, inside a pressure cooker.
  • Mix well.
  • Put the lid on the instant pot and turn the pressure release valve to sealing.
  • Press the manual or pressure cook button and set it to 5 minutes on high pressure.
  • Once the tortellini soup is done cooking, quick release the pressure release valve.
    Baby spinach leaves on top of a soup inside an Instant pot.
  • Remove the lid, stir in the baby spinach leaves, and serve.

    Cooked tortellini soup inside of a teal colored instant pot.

Notes

Leftovers can be stored in the refrigerator, up to 3 days.