Let’s face it: there’s plenty to complain about for any season, but winter weather does have a certain kind of charm. Curling up on the couch under loads of blankets, never having to wear real pants (or a bra for that matter — thank you oversized sweatshirts), candles burning… winter is kind of the best… as long as you never need to leave home and actually be IN the weather.
Another reason winter is the best? Warm soup belly.
I love soup season. I feel like soup is an underestimated meal — there’s literally a soup for any occasion, mood, and type of eater. Feeling snacky? Cup of soup! Starving? Big bowl of hearty soup, please! Watching what you eat? Soup! Feeling something creamy and rich? Luscious, velvety, flavorful soup!
My Instant Pot Tortellini Soup may not cover every soup mood, but it’s still pretty darn good for most of them. It’s full of flavor, beautiful bright veggies, plump tortellini, and is a little bit creamy. It’s one of our favorite soups come soup season, and with the Instant Pot, it’s ready in a flash.
If you don’t own an Instant Pot, you can also make this soup in a crockpot (this is the crockpot I used for this soup before I finally caved and purchased an Instant Pot). The ingredients will be the same, but you’ll need to cook the sausage in a separate pan before adding all the ingredients (except the spinach, tortellini, and cream) into a crockpot. Set for high and let cook for approximately 2 hours, until carrots are soft and onions are translucent. Then add tortellini and spinach and continue to cook for another hour. Add heavy cream and cook another 30 minutes. Serve and enjoy!
A few notes on this soup before you get started:
- I usually use baby bella mushrooms. I like the texture and flavor of them, and at our local market, they’re always well-priced, but you can use whatever kind of mushroom you prefer.
- I used jarred, minced garlic most of the time. I prefer it because it’s already prepared for me, and we use a TON of garlic in this house, so having it ready to go is ideal. In this recipe, I measure the garlic in teaspoons. If you prefer to used fresh garlic and mince it yourself, 1 medium clove is approximately a teaspoon and a half of minced garlic. Just some helpful reference for you in case you prefer to mince your own 🙂
- This recipe calls for cheese tortellini, but feel free to use whatever kind you like! We have also made it with spinach tortellini, and it was delicious.
- If you want to make this a vegetarian dish, there are so many yummy options. Replace the Italian sausage with any vegetarian meat or tofu (add extra firm tofu when you add the tortellini) and enjoy!
- This soup lends itself well to a little extra spice. Add a pink of chili flakes to the soup or to your bowl for a little more heat.
Whether you make this soup in an Instant Pot or slow cooker, I guarantee this will become a soup season favorite in your home!
- 4 Carrots, peeled and sliced
- 1 White Onion, chopped
- 2 Cups Fresh Spinach
- 1 Pound Italian Sausage
- 2 Cups Mushrooms, cleaned and thickly sliced
- 3 Teaspoons Garlic, minced
- 6 Cups Vegetable Stock
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Thyme
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Sage
- 10 oz Package of Frozen Cheese Tortellini*
- 1 Cup Heavy Cream
- Press the Sautee button. When the Instant Pot reads “hot,” add the Italian sausage and cook, breaking into crumbles as you do.
- When the meat has cooked, carefully drain the fat. You can do this by turning the Instant Pot off and using pot holders or oven mitts to carefully remove the inner pot. I use a handheld strainer, but you can also use a clip-on strainer or colander.
- Add the stock, onion, carrots, and seasonings to the meat. Stir, seal the lid and set the manual timer for 5 minutes. *If using fresh (not frozen) tortellini, set the timer for 8 minutes.
- When the Instant Pot beeps, use the quick release. When pressure is released, take the lid off and add frozen tortellini and spinach. Do not stir the tortellini in. Replace the lid and set the manual timer for 2 minutes.
- When the Instant Pot beeps, use the quick release. When pressure is released, take the lid off and set to sautee setting. Add heavy cream and stir frequently for 5 minutes. Turn Instant Pot off and serve.
As with many homemade soups, the soup may thicken as it sits. This is especially true of the leftovers. To heat leftovers, add a little broth, water, or cream to the soup and reheat on the stove or in the microwave.
I hope you enjoy this soup as much as we do! Please leave a comment below letting me know how it turned out.
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