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This easy Instant Pot sausage tortellini soup is packed with a rich, creamy texture and filled with spicy Italian sausage, diced tomatoes, and tortellini cooked to perfection. In less than 30 minutes, our easy, tasty recipe will be on your table- from start to finish! Check out our other Instant Pot recipes, including our 7 Easy Instant Pot Freezer Meals and our Creamy Instant Pot Butter Chicken.

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This dump-and-go soup makes it onto our meal plan at least twice a month! During the winter, let’s just say we make it an unhealthy amount! Seriously, it is so hard to resist its perfect texture and amazing flavor. My husband says this is hands down his favorite meal that I make.

Surprisingly, the best thing about this recipe is that it is so versatile! It is quick enough for a fast weekday meal. It’s fancy enough that we made it for our anniversary and served it with some toasted garlic bread. For a reunion, I’ve even tripled this recipe (in multiple pots) to feed everyone and so many people went back for more and asked for the recipe. It’s a winner!

Two bowls of tortellini soup on wooden table
Instant Pot

I made this Instant Pot sausage tortellini soup using my Instant Pot Duo Mini, which holds 3 quarts!** This recipe could easily be made in a 6-quart Instant Pot or bigger. With a bigger pot, you could also add more water and heavy cream if you would like to “stretch the soup” to make more servings.

*For stove-top direction, scroll to the bottom of the post!

**In the 3-qt, the soup may come close to the fill line. I have never had this problem (see pictures below), but others have found it to fit more successfully in a 6-qt Instant Pot! If you’re adding any extra ingredients, definitely go with the 6-qt!

Substitutions

Italian sausage: Can be substituted for spicy or mild sausage. Personally, I tend to prefer pork sausage because of the fattiness and flavor it adds, but it also tasted great with turkey sausage. My sister has even replaced it with chicken, and she said it turned out great!
Heavy cream: Can be substituted for half-and-half or milk. It does take away from the creaminess, but the flavors are still great and it reduces the calorie count. To increase the creaminess, I would recommend adding a few tablespoons of low-fat cream cheese to either of these options. Leaving it out completely is also an option, or using dairy-free alternatives!
Baby spinach: I used kale the first time I made this and it was a great substitution! For leftovers, it holds up great over time, due to its sturdier nature.
Seasonings: Oregano can be exchanged for basic Italian seasoning or dried parsley. You can leave out the crushed red pepper if you prefer less spice.
Tortellini: For me, I prefer frozen for ease of meal planning, but you can use fresh tortellini as well. Alternatively, you could also sub it out for another type of pasta, but make sure to adjust your cooking times and add more cheese on top to replace the missing filling! To make it gluten-free, you can use gluten-free pasta, small, cubed potatoes, or just leave it out altogether.
Diced tomatoes: For a more “natural” flavor, you can use fresh tomatoes, but I didn’t think they cooked down well enough for my taste. The canned ones came out to be the right texture each time.
Chicken bouillon and water: You can substitute this with chicken stock. Instead of the cubes, use a 14 oz can of chicken broth and use only 1 1/2 cups of water.

Storing the Sausage Tortellini Soup

Our Instant Pot sausage tortellini soup is great in the fridge for up to 3 days. When reheating, just add a dash of heavy cream or half-and-half before reheating to bring it back to desired consistency.

If you’re planning to freeze the soup for meal prep, follow the same directions, but leave out the tortellini and pressure cooking. When ready to prepare the soup, defrost it, add the tortellini, and then pressure cook for 2 minutes.

Two bowls of tortellini soup on wooden table

Ingredients

1 package frozen tortellini (19 oz)
1 lb ground Italian sausage
1 small onion (chopped)
1.5 Tbsp minced garlic
14 oz can diced tomatoes (not drained)
2 Tbsp tomato paste
1/2 cube chicken bouillon
2 1/2 cups water
1 cup heavy cream
1/2 cup Parmesan cheese
2 1/2 cups baby spinach

Seasonings

1/2 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

Sausage Tortellini Soup Directions

Turn Instant Pot to Saute and (if desired) grease pot with cooking oil. Add ground Italian sausage. Brown sausage completely and break up into small pieces.

Instant Pot full of browning sausage

Add in onions and garlic. Sauté for 1 minute.

Onions, garlic, and sausage browning in the Instant Pot

Pour in the can of diced tomatoes. Scrape bottom of Instant Pot to remove any brown bits stuck to the bottom.

Tortellini being added to the Instant Pot.

Add in tomato paste, bouillon, water, and all of the seasonings. Give everything a good stir! Place the tortellini in the pot and press down until the pasta has been submerged under the liquid. (If it floats back up, that’s okay!)

Mixing the soup together with all ingredients added.

Seal the lid, making sure to turn the vent off. Cancel saute and cook on High Pressure for 2 minutes.

When finished, perform a quick release. Add in the heavy cream and parmesan cheese. Stir. Add the baby spinach and stir completely. Leave for 2 minutes. Serve!

Two bowls of tortellini soup on wooden table

Bowl of tortellini soup on wooden table

Creamy Instant Pot Tortellini and Sausage Soup

This Instant Pot tortellini soup is packed with a rich, creamy texture and filled with spicy Italian sausage, diced tomatoes, and tortellini cooked to perfection. Our recipe is easy, delicious, and will have dinner on your table in less than 30 minutes from start to finish!
4.8 from 5 votes
Prep Time 10 mins
Cook Time 2 mins
Pressure Build-Up Time 15 mins
Total Time 27 mins
Course Appetizer, Main Course, Soup
Cuisine American, Italian
Servings 6 servings (up to 8)
Calories 1200 kcal

Equipment

  • Instant Pot Dup Mini (3 qt) or larger- see above for link

Ingredients
  

Ingredients

  • 1 package frozen tortellini (19 oz)
  • 1 lb ground Italian sausage
  • 1 onion (chopped)
  • 1.5 Tbsp garlic (minced)
  • 14 oz can diced tomatoes (not drained)
  • 2 Tbsp tomato paste
  • 1/2 cube chicken bouillon
  • 2 1/2 cups water
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 1/2 cups baby spinach

Seasonings

  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Turn Instant Pot to Saute and grease pot with cooking oil.
  • Add ground Italian sausage. Brown sausage completely and break up into small pieces.
  • Add in onions and garlic. Saute for 1 minute.
  • Pour in the can of diced tomatoes. Scrape bottom of Instant Pot to remove any brown bits stuck to the bottom.
  • Add in tomato paste, bouillon, water, and all of the seasonings. Give everything a good stir.
  • Place the tortellini in the pot and press down until the pasta has been submerged under the liquid.
  • Seal the lid, making sure to turn the vent off. Cancel saute and cook on High Pressure for 2 minutes. When finished, perform a quick release.
  • Add in the heavy cream and parmesan cheese. Stir. Add the baby spinach and stir completely. Leave for 2 minutes. Serve!
Keyword Instant Pot, sausage tortellini soup, soup, tortellini, tortellini soup

Due to a large number of requests for this tortellini sausage soup recipe to be converted into a stovetop recipe, we experimented until we got it just right! Make sure to add more water as needed, since you will not be pressure cooking it and the steam will thicken the soup.

Stovetop Instructions

Two bowls of tortellini soup on wooden table

Stovetop Sausage Tortellini Soup

4.8 from 5 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer, Main Course, Soup
Cuisine American, Italian
Servings 6 servings (up to 8)
Calories 1200 kcal

Ingredients
  

  • 1 package frozen tortellini (19 oz)
  • 1 lb ground Italian sausage
  • 1 onion (chopped)
  • 1.5 Tbsp garlic (minced)
  • 14 oz can diced tomatoes (not drained)
  • 2 Tbsp tomato paste
  • 1/2 cube chicken bouillon
  • 3 cups water
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 1/2 cups baby spinach

Seasonings

  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Heat a soup pot on the stove and grease with cooking oil.
  • Add ground Italian sausage. Brown sausage completely and break up into small pieces.
    Add in onions and garlic. Saute for 1 minute.
  • Pour in the can of diced tomatoes. Scrape bottom of pot to remove any brown bits stuck to the bottom.
  • Add in tomato paste, bouillon, water, and all of the seasonings. Stir completely. Bring to a simmer, cover with lid, and cook for 10 minutes.
  • Remove lid and place the tortellini in the pot. Press down until the pasta has been submerged under the liquid. Continue to simmer with lid on for 10 minutes. Ensure tortellini has been cooked thoroughly.
  • Add in the heavy cream and parmesan cheese. Stir. Add the baby spinach and stir completely. Take off heat and let sit for 2 minutes before serving.
Keyword sausage tortellini soup, soup, tortellini soup

FAQs

Can I make this soup gluten-free/dairy-free/vegetarian, etc.? Absolutely! See our substitution section above to see substitutions for each ingredient!

How would I change the timing for gluten-free or another type of pasta? As each type of pasta varies, I would do a quick Google search for how long to cook your particular pasta. Luckily, the other ingredients in the soup are fully cooked, so I would adjust the cooking time according to your pasta’s specifications.

Can I double this recipe? Definitely! You can double every ingredient. Just make sure to adjust your pot size accordingly. You cannot double this recipe in a 3qt Instant Pot!

Is this recipe difficult? Not at all! My 9- and 11-year-old niece and nephew made this soup by themselves! It’s a dump-and-go recipe, which means you can be doing a million other things while this dinner cooks itself!

How many people does this serve? This recipe makes 6 generous servings and can feed up to 8 people, depending on the size of your bowl. My husband and I usually have enough leftovers for at least 2 more meals.

Can I make a healthier version of this soup? For sure! See our substitutions section above for ideas on how to make this soup lower-calorie and healthier!

Can I make this into a freezer meal? Definitely!
1) Saute the onions and cook the sausage thoroughly
2) Combine all of the ingredients (including frozen tortellini) in a freezer bag/container. *Leave out the spinach, heavy cream, and parmesan cheese
3) Thaw before throwing into the Instant Pot and then cook on High Pressure for 2 minutes, then add the spinach, heavy cream, and parmesan cheese. *These ingredients don’t hold up well after cooking for a long time, and I don’t think that they would stay as fresh in the freezer.

What other recipes do you recommend? I make this White Bean Chicken Chili weekly! I also love my Instant Pot Butter Chicken and Olive Garden Potato Soup copycat recipe.

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