Who’s ready for an 8 minute dinner? I am! This instant pot creamy tortellini soup takes about 8 minutes start to finish and it is a family favorite (read: your kids will eat it without complaining). I just stock these ingredients in the house because I know there will come a time when I haven’t planned dinner and I’ll be tempted to order out. If you remember from my New Years Resolutions, I’m trying not to do that.
Also, let me tell you something about dump dinners. I am here for it. I am quietly disappointed when a crock pot or instant pot recipe isn’t a dump dinner. What?! There are steps before dumping it in…bye. This is the ultimate dump dinner that is ready so fast!
How To Make Instant Pot Creamy Tortellini Soup
It starts with Hillshire Farm Hardwood Smoked Chicken Sausage and a diced onion. You will saute’ them in the Instant Pot for just a couple of minutes. Did I lose you? Don’t go…yes, this is a step before dumping in all the things, but I promise it happens fast.
Next, my favorite. Just dump it all in. All the ingredients. Make sure you stir it and get that tomato paste mixed in well. Once that Instant Pot gets started your stirring opportunity is gone.
You will set it for 4 minutes, and then let it rest for 4 minutes. This pretty much means that you spent 2 minutes actually making this recipe. This might mean you have time to live your best life in a cloud of dry shampoo before you pick up your kid from LEGO club, where all the Moms look so perfect. Dinner is ready when you get home and you are winning today.
How To Make Keto Low Carb Tortellini Soup
All of these ingredients are low carb compatible, except the tortellini. Right now, there aren’t any really good products out there that work to make keto, low carb, tortellini. But thank the Lord there are amazing bloggers, pounding the pavement to bring you the best substitutions. Paola at Gnom-Gnom, one of my favorite food blogs, has a recipe for Pillowy-soft fried three cheese ravioli. If you make them, gently stir them into this soup at the end.Print
This is the ultimate winter comfort bowl of warm vegetables, pillowy tortellini, in a tomato broth. A family favorite!
1 Tbsp olive oil
13oz chicken sausage
1 onion, diced
5 cloves garlic, diced
1 6oz can tomato paste
8 oz frozen spinach
1 Tbsp dried thyme
1 tsp dried tarragon
3 cups chicken broth
16 oz frozen tortellini, any flavor (about 1 bag)
1/2 tsp Swerve (or sugar)
1 tsp salt
1/4 tsp pepper
1 cup half and half or heavy whipping cream
Add olive oil to the Instant Pot and set to “Saute”
Add onion and chicken sausage, saute for 3-5 minutes
Press Cancel to turn off Saute function
Add the rest of the ingredients to the pot, stir to combine (make sure tomato paste is evenly distributed)
Put the lid on the Instant Pot, push the toggle on top toward “sealing”
Press Manual and set the time for 4 minutes
Once the timer goes off let it sit for 4 minutes before releasing pressure
Release pressure by pushing the toggle toward “venting”, I use a long handled spoon to keep my hands away from the vent.
Pour in half and half or heavy whipping cream and stir to combine
Stick around as the pressure builds and make sure that the red button pops up (on top), this ensures that the Instant Pot is sealed and under pressure.
This recipe is packed with tortellini. You can probably use half (8 oz) the amount of tortellini, to save on carbs and calories if needed.
- Category: Fall and Winter Recipes
- Method: Instant Pot
- Cuisine: Italian
Keywords: tortellini, soup, instant pot, instant pot soup, tortellini soup, how to make instant pot soup, creamy tortellini soup, frozen tortellini