Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 8 Servings
There are three ways to cook this Creamy Italian Tortellini Soup! You can choose between Instant Pot, Crockpot, or Stovetop! Give it a try now, and I promise you that dinner with your loved ones is going to be awesome. Enjoy!
Ingredients:
7 c chicken broth
4 c fresh baby spinach
1 tablespoon olive oil
28 ounces can + 14 ounces can of diced tomatoes
1 tablespoon Italian seasoning
1-pound uncooked Italian sausage, hot or sweet/mild
½ c Parmesan cheese, shredded
¾ c heavy whipping cream (optional)
2 tablespoons minced garlic
10 ounces small frozen cheese tortellini (or fresh)
1 c chopped onion
Directions:
Instant Pot:
Press the “Sauté” button on the Instant Pot. Add 1 tablespoon of olive oil and allow it to become hot.
Add the sausage and cook for a few minutes until brown. Leave about 1 tablespoon of oil in the pot and discard the rest.
Add the garlic and onion, then sauté for a few minutes until aromatic and soft. Add the Italian seasoning to taste.
Add about ½ cup of the chicken broth, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended.
Press the “Cancel” button on the Instant Pot, then add the canned tomatoes, the rest of the chicken broth, and frozen tortellini. Stir again until well incorporated.
Press the “Pressure Cook” button and cook everything on a high setting for about a minute. Let the pressure release for 3 minutes.
Press the “Sauté” button again, then add the baby spinach and cook for a few minutes until just wilted. Stir in the Parmesan cheese.
Add ¾ cup of whipping cream and stir until well blended.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Crockpot:
Place a large stockpot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the sausage, onion, and garlic. Cook for a few minutes until brown. Leave 1 tbsp of oil in the pot and discard the rest.
Transfer everything into a large crockpot.
Add tomatoes and chicken broth, then stir until well combined.
Cover and seal the crockpot, then cook for about 8 hours on a low setting or 4 hours on a low setting.
Before the cooking time ends, add the Parmesan cheese, tortellini, spinach, and cream. Stir until well combined. Cook for 30 minutes.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Stovetop:
Place a pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the sausage, then cook for a few minutes until brown.
Add the onion, garlic, and Italian seasoning, then saute until soft and aromatic.
Add the tomatoes and chicken broth, then stir until well incorporated.
Reduce the heat to low, then simmer the mixture for about 10 minutes.
Add the Parmesan cheese, spinach, cream, and tortellini. Stir and cook for about 3 minutes. Remove from the heat.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Ingredients
- 7 c chicken broth
- 4 c fresh baby spinach
- 1 tablespoon olive oil
- 28 ounces can + 14 ounces can of diced tomatoes
- 1 tablespoon Italian seasoning
- 1-pound uncooked Italian sausage, hot or sweet/mild
- ½ c Parmesan cheese, shredded
- ¾ c heavy whipping cream (optional)
- 2 tablespoons minced garlic
- 10 ounces small frozen cheese tortellini (or fresh)
- 1 c chopped onion
Instructions
Instant Pot:
Press the “Sauté” button on the Instant Pot. Add 1 tablespoon of olive oil and allow it to become hot.
Add the sausage and cook for a few minutes until brown. Leave about 1 tablespoon of oil in the pot and discard the rest.
Add the garlic and onion, then sauté for a few minutes until aromatic and soft. Add the Italian seasoning to taste.
Add about ½ cup of the chicken broth, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended.
Press the “Cancel” button on the Instant Pot, then add the canned tomatoes, the rest of the chicken broth, and frozen tortellini. Stir again until well incorporated.
Press the “Pressure Cook” button and cook everything on a high setting for about a minute. Let the pressure release for 3 minutes.
Press the “Sauté” button again, then add the baby spinach and cook for a few minutes until just wilted. Stir in the Parmesan cheese.
Add ¾ cup of whipping cream and stir until well blended.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Crockpot:
Place a large stockpot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the sausage, onion, and garlic. Cook for a few minutes until brown. Leave 1 tbsp of oil in the pot and discard the rest.
Transfer everything into a large crockpot.
Add tomatoes and chicken broth, then stir until well combined.
Cover and seal the crockpot, then cook for about 8 hours on a low setting or 4 hours on a low setting.
Before the cooking time ends, add the Parmesan cheese, tortellini, spinach, and cream. Stir until well combined. Cook for 30 minutes.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Stovetop:
Place a pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the sausage, then cook for a few minutes until brown.
Add the onion, garlic, and Italian seasoning, then saute until soft and aromatic.
Add the tomatoes and chicken broth, then stir until well incorporated.
Reduce the heat to low, then simmer the mixture for about 10 minutes.
Add the Parmesan cheese, spinach, cream, and tortellini. Stir and cook for about 3 minutes. Remove from the heat.
Top each serving with freshly chopped basil, red pepper flakes, and more Parmesan cheese. Enjoy!
Notes
Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 8 Servings
1 comment
This soup is delicious & so easy. I’ve made I several times – it’s a keeper!