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This rich and flavorful creamy Instant Pot tortellini soup with sausage and kale is a cozy, warming meal that comes together in less than 30 minutes in the Instant Pot or on the stovetop!
We all need a few really easy recipes up our sleeve for busy nights. These recipes help us get a nourishing meal on the table fast, instead of hitting up a fast-food drive through or ordering delivery.
Because we all know what a big temptation pizza is when it’s 5 pm and the family is ravenous, and the day was so crazy that dinner is an afterthought. This cozy + delicious, rich + creamy soup is the perfect solution for busy nights. And kids love it too!
It’s easy to make and takes less than 30 minutes in the Instant Pot or on the stovetop. This creamy soup is a hearty, satisfying full meal with Italian sausage and kale in addition to cheese tortellini. It has a creamy blushing broth with rich savory flavor thanks to garlic, Italian herbs, and a touch of marinara sauce and cream.
Serve it up alone or with a quick salad, easy homemade garlic bread, or a loaf of homemade artisan bread for a warming winter meal!
Why You’ll Love This Recipe
- Quick and easy. The Instant Pot is great for making this soup fast with minimal cleanup! But you can also easily make this on the stovetop, and I give directions for that as well.
- Comfort food. This cozy soup features sausage and cheese-filled pasta in a creamy, flavorful broth.
- Full meal. With turkey sausage for protein and kale for vegetables, this creamy tortellini soup recipe is a full meal in a bowl. You don’t have to worry about side dishes if you don’t want to!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Olive oil – For this recipe, we start by browning the sausage and softening the onion in olive oil, which becomes the base flavor for this soup.
- Bulk Italian turkey sausage – The spices in Italian sausage lend a ton of flavor to this quick-cooking soup.
- Onion and garlic – As the onion cooks along with the sausage in olive oil, it creates a flavor-packed base flavor that permeates the entire soup. Garlic adds a ton of aroma, as well as unique spicy piquancy that mellows as it cooks and perfectly complements the richness of cream.
- Dried Italian herb seasoning – This is a dried blend of herbs, which usually includes the following: basil, oregano, rosemary, thyme, marjoram, and parsley.
- Salt and black pepper – These simple spices make sure our soup isn’t bland.
- Crushed red pepper flakes – Just a little bit of crushed red pepper flakes for heat helps offset the cream’s sweetness and creates a balanced flavor profile, but doesn’t make this soup spicy-hot.
- Chicken stock – Use a good quality chicken stock for a rich flavor base.
- Marinara sauce – Adds another dimension of flavor and creates a beautiful blush color.
- Refrigerated cheese tortellini – Look for fresh cheese tortellini at the grocery store in the refrigerated area, usually near the dairy.
- Kale – Kale adds nutrition to this soup and helps make it a full meal. If kale isn’t your thing you can use another leafy green, such as spinach.
- Heavy whipping cream – Cream adds rich flavor and silky texture. If you want to reduce the calories a bit, you can use half and half instead. And to reduce the calories even more, you can use 1 cup of milk mixed with 2 1/2 tablespoons of cornstarch to form a slurry.
- Grated parmesan cheese – A little freshly-grated parmesan on top adds another layer of flavor.
- Minced fresh parsley – Parsley is an optional garnish that adds a pop of bright green color and fresh flavor.
How to Make Instant Pot Tortellini Soup
- Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil, sausage, and onion.
- Cook until the meat is browned and the onion is starting to soften, about 5 to 7 minutes, stirring to break up the meat. Add the garlic and cook 1 minute more. Stir in the Italian herb seasoning, salt, crushed red pepper flakes, and black pepper. Press “Cancel” to stop the “Sauté” function.
- Stir in the chicken stock and marinara sauce.
- Add the cheese tortellini (but don’t stir). Then the kale (but don’t stir). We want the kale to rest on top so it steams and doesn’t overcook.
- Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 0 minutes. Once it’s done cooking, carefully release the pressure and open the pot. This is how the soup looks after cooking before you stir it.
- Stir in the heavy whipping cream. Serve topped with a sprinkle of grated parmesan and minced parsley if desired.
How to Destem Kale
Time needed: 5 minutes
Kale stems are quite fibrous, so you may want to de-stem kale leaves before chopping. It’s very easy to remove the stems from kale!
- Wash or Rinse Your Kale
Rinse the kale leaves under cool running water.
- De-Stem It
Working with one leaf at a time, hold a kale leaf by the stem with one hand. Starting with the bottom end of the stalk, use your other hand to tear the leaves off the stem (they should pull off very easily). And now you’re ready to chop your kale!
How to Make Tortellini Soup on the Stovetop
Step 1: Sauté the Meat and Onion
Heat the oil in a 5-quart pot over medium-high heat.
Add the sausage and onion, and cook until the meat is browned and the onion is starting to soften, about 5 to 7 minutes, stirring to break up the meat.
Step 2: Add the Aromatics
Add the garlic and cook 1 minute more.
Stir in the Italian herb seasoning, salt, crushed red pepper flakes, and black pepper.
Step 3: Cook
Stir in the chicken stock and marinara sauce.
Add the cheese tortellini and kale, and give it a stir.
Bring the soup up to a boil, and then turn the heat down and simmer (uncovered) until the tortellini is cooked to al dente and floats, stirring occasionally. This typically takes between 3 to 7 minutes.
Step 4: Stir in the Cream
Stir in the heavy whipping cream and remove from the heat.
Step 5: Serve
Serve topped with a sprinkle of grated parmesan and minced parsley if desired.
Storage and Reheating
Store this soup covered in the fridge for up to 4 days. You can reheat it on the stovetop or in the microwave.
Freezing
You can freeze this soup for up to 3 months. However, note that after freezing and reheating, the tortellini pasta has the tendency to soften quite a bit. After freezing, thaw the soup overnight and make sure to reheat it gently so the pasta doesn’t fall apart.
Variations
- Make it vegetarian. To do so, simply omit the sausage and use vegetable stock instead of chicken stock. Once it’s cooked, you can add 2 cans of rinsed, drained white beans (such as cannellini beans), which is a good vegetarian protein source.
- Use spinach instead of kale. If you prefer spinach over kale, just skip the kale and cook the soup without it. Then once the soup is cooked, right before you add the cream stir in 4 cups of baby spinach leaves. The heat from the soup will wilt them perfectly.
- Trim the calories. You can use 1 cup of half and half instead of heavy whipping cream if you prefer.
Tips For Success
- If turkey sausage isn’t your thing, you can use any type of sausage you like. Ground turkey or ground chicken will also work well with the same cooking method. Other protein options for this soup are chopped or shredded rotisserie chicken (added at the end to reheat the chicken), or 2 cans of rinsed, drained beans (also added at the end just to warm them).
- If you’re wondering what you can use instead of heavy whipping cream to get a creamy soup, you have options! Here are a few substitution ideas for the heavy whipping cream: 1) 3/4 cup of sour cream or Greek yogurt (it will add an even more well-rounded flavor because of the tanginess); 2) 1 cup of milk mixed with 2 1/2 tablespoons of cornstarch to form a slurry; or 3) 1 cup of milk mixed with 3 1/2 tablespoons of flour to form a slurry.
- When you make this soup in the Instant Pot, be mindful of the order that you add the ingredients and make sure you follow the recipe’s instructions. We add the tortellini (but don’t stir), and then we add the kale on top (and again, don’t stir). We want the tortellini submerged, but not on the bottom (so it cooks but doesn’t burn), and we want the kale to rest on top (so it steams but doesn’t overcook).
Frequently Asked Questions
Tortellini is ring-shaped stuffed pasta.
Fresh tortellini means that the pasta is fresh, not frozen or dried.
You can find fresh tortellini in the refrigerated section at the grocery store, near the other fresh pasta items, usually near the butter.
Fresh tortellini usually cooks for about 3 to 7 minutes in boiling water. It will float on the surface and have an al dente texture (which means it’s just tender, but still firm to the bite).
We use the Instant Pot to make this soup, and we set it for 0 minutes on “Manual, High Pressure”. This basically means that in the time it takes for the Instant Pot to come up to pressure, the tortellini is finished cooking.
Chicken stock and chicken broth are similar items, but they’re made differently. Chicken stock is made from bones, while chicken broth is made from vegetables and meat.
Because it’s made by boiling bones in liquid, chicken stock contains gelatin that the bones release as they boil. As a result, stock is usually a darker color with a richer mouthfeel and more flavor.
Even though chicken stock and broth are a bit different, either will work for this recipe.
Yes! This soup freezes well in airtight containers for up to 3 months. Just be aware that the pasta will soften quite a bit after isn’t been frozen and reheated.
When you want to serve it, let it thaw, and then reheat it gently on the stovetop or in the microwave.
More Cozy Instant Pot Recipes to Make
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Creamy Instant Pot Tortellini Soup Recipe
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk Italian turkey sausage
- 1 medium-large onion diced
- 5 large cloves garlic crushed or minced
- 1/2 tablespoon dried Italian herb seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 4 cups chicken stock
- 1 cup marinara sauce
- 9 ounces refrigerated cheese tortellini
- 4 cups chopped kale
- 1 cup heavy whipping cream
- Freshly grated parmesan cheese for topping (optional)
- Minced fresh parsley for garnish (optional)
Instructions
- Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil, sausage, and onion. Cook until the meat is browned and the onion is starting to soften, about 5 to 7 minutes, stirring to break up the meat.
- Add the garlic and cook 1 minute more. Stir in the Italian herb seasoning, salt, crushed red pepper flakes, and black pepper. Press “Cancel” to stop the “Sauté” function.
- Stir in the chicken stock and marinara sauce.
- Add the cheese tortellini and then the kale, but don’t stir. We want the kale to rest on top so it steams and doesn’t overcook.
- Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 0 minutes.
- Once it’s done cooking, carefully release the pressure and open the pot.
- Stir in the heavy whipping cream.
- Serve topped with a sprinkle of grated parmesan and minced parsley if desired.
Notes
- Recipe Yield and Serving Size: This recipe makes about 8 to 9 cups of soup. There are 6 servings, and each serving is just under 1 1/2 cups.
- Spinach Substitution: If you prefer spinach over kale, simply omit the kale and cook the soup without it. Then once the soup is cooked, right before you add the cream stir in 4 cups of baby spinach leaves. The heat from the soup will wilt them perfectly.
- Half and Half Substitution: You can use 1 cup of half and half instead of heavy whipping cream if you prefer. Another option is to use 1 cup of milk mixed with 2 1/2 tablespoons of cornstarch (or 3 1/2 tablespoons of flour) to form a slurry.
- Storage and Reheating: Store this soup covered in the fridge for up to 4 days. You can reheat it on the stovetop or in the microwave.
- Freezing: You can freeze this soup for up to 3 months. However, note that after freezing and reheating, the tortellini pasta has the tendency to soften quite a bit. After freezing, thaw the soup overnight and make sure to reheat it gently so the pasta doesn’t fall apart.
- Heat the oil in a 5-quart pot over medium-high heat. Add the sausage and onion, and cook until the meat is browned and the onion is starting to soften, about 5 to 7 minutes, stirring to break up the meat.
- Add the garlic and cook 1 minute more. Stir in the Italian herb seasoning, salt, crushed red pepper flakes, and black pepper.
- Stir in the chicken stock and marinara sauce. Add the cheese tortellini and kale, and give it a stir. Bring the soup up to a boil, and then turn the heat down and simmer (uncovered) until the tortellini is cooked to al dente and floats, stirring occasionally. This typically takes between 3 to 7 minutes.
- Stir in the heavy whipping cream and remove from the heat.
- Serve topped with a sprinkle of grated parmesan minced parsley if desired.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on February 14, 2022 and updated on September 13, 2024.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
0 minutes? or 10 minutes?
thank you
Traci, After cooking the sausage and onion on the “Saute” function, this soup cooks for 0 minutes on “Manual, High Pressure”. This basically means that in the time it takes for the Instant Pot to come up to pressure, the tortellini is finished cooking.
Faith, you are my food encyclopedia! As usual, this was absolutely divine!
So delicious, so creamy and the sausage adds the perfect flavor