Creamy Italian Tortellini Soup (Crock Pot, Instant Pot)

by Sheryl

Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 8 SERVINGS

This filling, creamy soup is filled with sausage, tomatoes, tortellini, and spinach. Super easy to make either in a Crockpot, Instant pot, or stovetop. Enjoy all the food groups in one savoury bowl with this delicious, comforting Creamy Italian Tortellini Soup!

Ingredients

1 c. chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon Italian seasoning
7 c. chicken broth
1 pound uncooked Italian sausage, hot or sweet/mild
10 ounces small frozen cheese tortellini (or fresh)
28 ounces can + 14 ounces can of diced tomatoes
4 c. fresh baby spinach
1/2 c. Parmesan cheese, shredded
3/4 c. heavy whipping cream (optional)

How to make Creamy Italian Tortellini Soup (Crock Pot, Instant Pot)

INSTANT POT TORTELLINI SOUP:

Step 1: To saute mode, set the pressure cooker, then heat the pot.

Step 2: In a tbsp olive oil, saute the sausage for about 5 minutes. When done, drain but leave at least a tbsp grease in the pot.

Step 3: To the cooked Italian sausage, add the chopped onion and minced garlic and saute for additional 2 minutes. Add the Italian seasoning and stir until combined.

Step 4: To the Instant Pot, pour in about half a cup of chicken broth and scrape the bottom of the pot to remove any browned sausage bits. Then, turn the saute function off by pressing cancel.

Step 5: To the Instant Pot, add the rest of the chicken broth, canned tomatoes, and the frozen tortellini. Set on high and pressure cook (or manual) for about a minute.

Step 6: When the timer is up, allow the IP to do a Natural release of pressure for 3 minutes, then quickly release the remaining pressure.

Step 7: Return the IP to saute function. Stir in the fresh baby spinach and cook for about a minute or two until wilted.

Step 8: Gradually add the Parmesan cheese, stirring each addition until melted. Then, add then add the 3/4 cup whipping cream. You do not want the soup to burn so stirring in the cheese, then adding in the heavy whipping cream should just take a minute.

Step 9: Give the soup a final stir before serving. Turn the IP off and serve the soup hot garnished with red pepper flakes, extra Parmesan, and/or fresh basil. Enjoy!

CROCK-POT:

Step 1: Heat a large pan or stockpot over medium heat. Drizzle the olive oil into the pot, add the hot or mild Italian sausage and chopped onion. Cook for about 6 minutes until cooked through. Now, add the minced garlic along with Italian seasoning and continue to cook for another minute.

Step 2: Drain the grease from the pan but leave at least 1 to 2 tbsp in the pot for flavour.

Step 3: To a large crockpot, place the seasoned sausage mixture. Make sure to scrape the bits of sausage from the bottom of the pan and add it into the pot. Now, pour in the chicken broth along with a can of diced tomatoes. Mix well until everything is incorporated.

Step 4: Set to cook the soup on low for 7 to 8 hours or 4 to 5 hours on high. Then, add the tortellini, spinach, cream, and shredded Parmesan in the last 30 minutes of cooking. Adjust the slow cooker to High and continue to cook until the tortellini floats to the surface and the soup is completely heated.

Step 5: Give the soup a final stir and serve garnished with red pepper flakes, more Parmesan, and/or fresh basil. If needed, season with salt and pepper. Enjoy!

STOVETOP:

Step 1: Drizzle the olive oil in a preheated large pan or stockpot over medium heat. Add the hot or mild Italian sausage to the hot oil and cook for about 5 minutes. Then, add the chopped onion and saute for an additional 4 to 5 minutes. Now, add the minced garlic along with the Italian seasoning and cook for another minute.

Step 2: To the pot, pour in the chicken broth and a can of diced tomatoes. Stir well, then let the mixture simmer for about 10 minutes on low heat.

Step 3: Then, add the fresh or frozen tortellini, fresh baby spinach, shredded Parmesan, and whipping cream. Cook further until the tortellini float to the top and the spinach has wilted. This takes about 3 minutes more.

Step 4: Lastly, stir in the fresh Parmesan. Serve the soup hot garnished with red pepper flakes, extra Parmesan, and/or fresh basil.

Notes:

1. For best results use small tortellini.

2. For the crockpot and stovetop version, use either fresh or frozen tortellini. And for IP, use only frozen tortellini.

3. To cut the fat, drain most of the grease and leave only a little to cook the onion and garlic.

4. For this recipe, you can use hot Italian pork sausage, mild/sweet Italian pork sausage, or Italian chicken sausage.

5. Feel free to substitute spinach with kale. And spinach is optional.

6. For a little lighter soup, you can skip the whipping cream and just increase the chicken broth by a cup.

7. This soup is perfect to serve with Caesar salad and breadsticks.

8. I suggest consuming this soup immediately because this does not keep very well. Overnight, the pasta soup absorbs the liquid and expands. You can just add extra chicken broth if reheating the next day.

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