This rich and flavorful Instant Pot Creamy 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 couple 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 and delicious Creamy Tortellini Soup recipe is the perfect solution for busy nights!
It’s easy to make and takes less than 30 minutes in the Instant Pot or on the stovetop. Tortellini 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 or loaf of 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 Tortellini Soup on the stovetop.
- 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 soup is a full meal in a bowl.
The Best Instant Pot Creamy Tortellini Soup Recipe
Ingredients in Tortellini Soup with Sausage
- Bulk Italian turkey sausage
- Onion
- Garlic
- Dried Italian herb seasoning
- Salt
- Crushed red pepper flakes
- Black pepper
- Chicken stock
- Marinara sauce
- Refrigerated cheese tortellini
- Kale
- Heavy whipping cream
- Grated parmesan cheese, for topping (optional)
- Minced fresh parsley, for garnish (optional)
Step-by-Step Tutorial for How to Make This Tortellini Soup Recipe in the Instant Pot
- 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.
- Stir in the heavy whipping cream. Serve topped with a sprinkle of grated parmesan minced parsley if desired.
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 Tortellini 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 minced parsley if desired.
How to Store Tortellini Soup
Store Tortellini Soup covered in the fridge for up to 4 days.
You can reheat it on the stovetop or in the microwave.
Variations on This Creamy Tortellini Soup Recipe
- Make it vegetarian. To do so, simply omit the sausage and use vegetable stock instead of chicken stock.
- Use spinach instead of kale. 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.
- Trim the calories. You can use 1 cup of half and half instead of heavy whipping cream if you prefer.
Tortellini Soup FAQs
What is Fresh Tortellini?
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, usually near the butter.
How Long Does it Take to Cook Fresh Tortellini?
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.
Is Chicken Stock the Same as Chicken Broth?
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.
Can You Freeze Tortellini Soup?
Yes! This soup freezes very well in airtight containers for up to 3 months.
When you want to serve it, let it thaw and then reheat it on the stovetop or in the microwave.
More Cozy Instant Pot Recipes to Make
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Instant Pot Creamy Tortellini Soup Recipe
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 minced parsley if desired.
Faith’s Tips
- 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.
How to Make Tortellini Soup on the Stovetop
- 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 Tortellini 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
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Faith, you are my food encyclopedia! As usual, this was absolutely divine!
So delicious, so creamy and the sausage adds the perfect flavor