Instant Pot Creamy Sausage, Spinach & Tortellini soup
A thick and hearty soup, full of amazing flavor. Sure to be a crowd pleaser.
Equipment
- 1 pressure cooker 6 qt or bigger
Ingredients
- 1 pound Chicken Italian Sausage (any Italian Sausage will do)
- 6 slices Bacon, chopped
- 1 medium Onion, chopped
- 3 large Carrots, peeled and sliced (or chopped)
- 2 ribs Celery, chopped
- 5 cloves Garlic, minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Parsley
- 1 tsp Oregano
- 1 tbsp Sweet Thai chili sauce
- 4-5 cups Beef Stock (or any stock you prefer)
Ingredients you will need for AFTER the soup is done cooking
- 10-16 ounce Package fresh or frozen cheese tortellini
- 1 cup Milk, whole
- 1 can Evaporated milk, 12 oz
- 10 oz Frozen spinach *see notes about spinach
- 1/4 cup Water, cold
- 1/4 cup Cornstarch
- 1/2 cup Parmesan cheese If desired for garnish
Instructions
Instant Pot Instructions:
- Turn instant pot to SAUTE and add the sausage, onions and bacon. Cook until meat is done and onions are translucent.
- Add the garlic and cook for about 30 seconds.
- Add Carrots, Celery, Spices, Chili sauce & beef stock
- Put lid on instant pot and set to Manual 20 minutes. Do a quick release when time is up
- Add the spinach & milk immediately upon opening and stir it in to the soup.
- Turn Instant Pot back to Saute
- Make a slurry of 1/4 cup cold water & 1/4 cup cornstarch and slowly add to the soup while stirring to thicken it up.
Prep while I.P. is doing it's thing:
- Cook the tortellini according to package directions. Drain and toss with a little Olive Oil
To Serve:
- Put desired number of cooked tortellini in the bottom of each bowl and ladle the hot soup over the pasta.
- Garnish with shredded Parmesan cheese.
Video
Notes
Tortellini: It is best to store the cooked tortellini separate from the soup because it will soak up the broth and you will be left with fat, greedy, bloated little pastas. Do I ignore that sometimes? Yes. Yes I do. I just add broth or stock as needed because sometimes we just can't manage another thing. That's OK too. I promise.
Bacon: Can be uncooked or cooked. If using precooked bacon add it in either at the carrots stage or at the very end with the spinach.
Spinach: Can be fresh or frozen. If fresh about 5 cups (truly, this is 100% up to you. How much spinach do you like?)
Freezer Meal: Prep this for the freezer by cooking the sausage, onion and bacon. Let it cool, then add it to a 1 gallon freezer zipper bag. Put carrots, celery, garlic, spices, Thai chili sauce and stock over the top. When ready to cook this: Thaw overnight in the fridge and dump contents into instant pot. Manual for 20 minutes. Follow the corresponding instructions above.
Stovetop Preparation: Cook the sausage, onion and bacon in a large stockpot or dutch oven over med. heat. Add the garlic and cook for about 30 seconds. Remove the cooked meat with a slotted spoon and add 1/3 cup flour. Cook until the flour starts to brown slightly (while stirring) add in your stock slowly. It will thicken. Add carrots, celery & spices. Stir well and bring to a boil. Cover and reduce heat to a simmer. Cook until the carrots start to get tender. Return meat mixture to the pot. Add in the tortellini and spinach (you may want to add some stock if you like a thinner soup) Bring to boil over med. heat and cook according to tortellini directions. Check to make sure your tortellini is cooked through. Reduce heat and add the milk to the soup and cook one more minute. Turn heat off and serve.
