Sausage Spinach Tortellini Soup is an easy-to-make Italian favorite!
This tasty recipe features savory Italian sausage, hearty veggies, and loads of cheesy tortellini in a delicious broth.
Count on the Instant Pot to get this hearty and heartwarming soup on the table in minutes!
Creamy Sausage Spinach Tortellini Soup
- So easy! Tortellini sausage soup with spinach is a set-it-and-forget-it meal that is perfect for busy weeknights!
- This one-pot sausage tortellini soup is healthy, filling, and full of flavor.
- Creamy instead of tomato-based, this simple, homemade recipe will be your family’s new favorite comfort food!
Ingredients & Variations
Sausage – Ground Italian sausage has tons of savory flavor and often comes in mild, spicy, or hot flavor profiles. Ground chicken or turkey, sliced summer sausage, or mini meatballs will also work.
Tortellini – Three cheese tortellini are preferred for this recipe, but spinach or sweet potato tortellini works great, too! No tortellini? Look for fresh ravioli or use heavy pasta like Cavatappi or fusilli.
Vegetables – Fresh veggies offer color, crunch, and healthy nutrients. Short on time? Toss in a bag of your favorite frozen vegetable medley, no need to thaw! Kale or shredded Brussels sprouts can be mixed in with spinach for a boost of fiber and flavor!
Sauce – The secret to the sauce in this recipe is the evaporated milk and whole milk that brings all the flavors together. A few cubes of softened cream cheese or a swirl of sour cream will produce an extra creamy base.
Variations – Eliminate the sausage and add two cans of drained and rinsed white beans (cannellini) for a vegetarian spinach tortellini soup similar to this Instant Pot sausage and white bean soup.
How to Make Sausage Spinach Tortellini Soup in the Instant Pot
Creamy sausage spinach tortellini is an easy one-pot meal that is ready to enjoy in under 15 minutes!
- Saute sausage and garlic until the sausage is browned.
- Add vegetables and cook until fragrant.
- Add seasonings, beef stock, and tortellini to the Instant Pot. Cover and cook on Manual HIGH (per the recipe below).
- Set the Instant Pot to saute and add both evaporated and regular milk and heat until boiling.
- Stir in cornstarch slurry and turn off the Instant Pot. Stir in spinach until wilted.
Serve hot with bread, if desired.
Best Instant Pot Tips & Tricks
- For serving sausage spinach tortellini soup all week long, prepare fresh tortellini on the side and add it just before serving so it stays firm.
- This is a great recipe for using up leftover veggies, making it budget-friendly AND delicious! Try adding in some leftover chicken or turkey for extra protein and flavor!
Leftovers?
Keep leftover Instant Pot sausage spinach tortellini soup in a covered container in the refrigerator for up to 5 days. Reheat on the stovetop and season as needed. Feel free to add fresh tortellini or veggies, as desired.
Freeze portions in zippered bags for up to 4 weeks and thaw from frozen or overnight in the refrigerator.
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Did you enjoy this Instant Pot Sausage Spinach Tortellini Soup? Leave a comment or rating below!
Instant Pot Sausage Spinach Tortellini Soup
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 medium yellow onion chopped
- 3 large carrots chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups beef stock
- ¼ cup cornstarch
- ¼ cup water
- 12 ounces evaporated milk (3 cans)
- 10 ounces fresh three cheese tortellini found in the refrigerated section of your grocer
- 2 ½ cups fresh baby spinach
- 1 cup regular milk whole, reduced fat, fat free, ect.
Instructions
- 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!
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Instant Pot Sausage Spinach Tortellini Soup Recipe
This has been my go-to soup recipe every Fall! Family loves it! I made it exactly as is and it’s perfect!
We are so glad you love this recipe, Gina!
One of my best “finds” on the internet! I’ve made a few modifications to suit my taste & needs but, over all, wonderful!! My modifications; I use Italian turkey sausage, 1 teaspoon Italian seasoning ( 1 Tablespoon was overwhelming for me), chicken or turkey stock, 2% evap milk & add 1/2cup grated parmesan cheese. My husband loves this so much & always goes for seconds! Thanks for sharing!!
What modifications should I make if making in a crockpot?
Hi Rebecca, we haven’t tried it but you should be able to make this recipe in the slow cooker. I would start with cooking on low for 4-6 hours and if it needs more time, adjust accordingly. Let us know how it turns out!
Can this recipe be doubled in an 8 at instant pot? Thank you!
Hi Inge, This recipe says to use a 6 qt Instant Pot, so if you’re doubling the recipe I think 8 qt would be too small.
Does this recipe freeze well?
Hi Katie! Since this recipe has dairy I would suggest not freezing it, it might turn out grainy once defrosted.
WOW! This is fantastic! Great recipe, will make it again… of course, as soon as I finish the leftovers from this large batch!
I added potatoes to my soup. After Sauting veggies , broth, 1 cup sherry and meat. Stopped it. Added potatoes and spinach on top do not stir. Apply lid, set vent, tap manual high 10min. Fast release. Tap saute button Add half n half 5oz cream cheese and 1 bag tortellini stir until it boils and thickens cut off
I’ve made this a few times now! I modified a bit as hubby really likes the Italian sausage flavor. I still use 1 pound of sausage but cut everything else in half. Or use 2 pounds with original recipe. It’s a little thicker than soup, but it’s his new favorite dish!
I modified the recipe to make it a bit lighter on dairy:
– 5 cups of beef broth
– only 1 can of evaporated milk
– a bit more of veggies and tortellini
– a bit more of cornstarch mix (1/3 cup)
– Just used traditional pot
Came out real good!
My husband didn’t get the 3 cans of evaporated milk! I have heavy cream and milk… can I substitute?
I would think that would work! You may have to thicken the soup up though with a tablespoon or cornstarch. It also thickens as it stands so don’t thicken to much!
What about Almond or Coconut Milk ?
I only found a 20 oz package of fresh tortellini should I double the liquid
Any tips for making this with frozen tortellini?! (Mostly bc I already have that in hand!)
Hi Sarah! I would recommenced throwing your tortellini in at the same step in the directions with half the time the cooking directions recommend on the frozen tortellini bag. It should turn out great.