Instant Pot Creamy Sausage & Spinach Tortellini Soup is loaded with spinach, sausage, veggies, and tortellini! Even sweeter, all this soup only takes is a few minutes of prep, and a couple minutes of cooking time in the Instant Pot, to taste like you have been stewing it all day!
Now that the weather is finally changing to the correct fall temperatures in NY, soup season here is in full swing! I have been craving soup lately, but am not such a big fan of tomato based soups. Usually when you see a recipe for tortellini soup its always tomato based. That’s why I took an old family favorite and converted it to my Instant Pot!
Sometimes you just have to improvise!
This Sausage & Spinach Tortellini Soup is made with evaporated milk to give it that creamy texture you would expect from a hearty soup like this, while skipping all the added calories of heavy cream. Add in the delicious Italian sausage and tortellini, and you have one seriously filling soup the whole family will love. I mean, how much easier can it get?! You don’t even need to start with a roux!
A few tips:
- You can use dried tortellini. Just use a cooking time that is half of what the box recommends.
- If you want to skip the tortellini, consider adding small diced potatoes, Gnocchi, or even ditalini noodles.
- You can skip the meat all together if you would like! Just make sure to amp up the seasoning.
Next time you are craving soup, make sure you give Instant Pot Creamy Sausage & Spinach Tortellini Soup a try! You won’t be sorry you did!
Instant Pot Creamy Sausage & Spinach Tortellini Soup
- 1 lb ground Italian sausage
- 1 medium yello onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups beef stock
- 1/4 cup cornstarch
- 1/4 cup water
- 3 12 ounce cans evaporated milk
- 1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer
- 2-1/2 cups fresh baby spinach
- 1 cup regular milk whole, reduced fat, fat free, ect.
Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned.
When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about 3-4 minutes).
Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.
When timer is up, quick release the pressure.
Turn Instant Pot off and then back onto saute.
Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.
When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for 2-3 minutes to thicken.
Serve with crusty bread and enjoy!
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