Instant Pot Creamy Sausage & Spinach Tortellini Soup
Try this Instant Pot Creamy Sausage & Spinach Tortellini Soup recipe.
Try this Instant Pot Creamy Sausage & Spinach Tortellini Soup recipe.
- 1/2 teaspoon salt
- 1/4 cup water
- 3 cloves garlic minced
- 1/4 cup cornstarch
- 4 cups beef stock
- 1/2 teaspoon pepper
- 1 tablespoon italian seasoning
- 3 large carrots chopped
- 1 lb ground italian sausage
- 1 medium yello onion chopped
- 2 stalks celery chopped
- 3 12 ounce cans evaporated milk
- 1 10 ounce packet fresh three cheese tortellini (found in the
- 2-1/2 cups fresh baby spinach
- 1 cup regular milk (whole reduced fat, fat free, ect.)
- Carbohydrate 80.4310596672672 g
- Cholesterol 344.7302012 mg
- Fat 146.316002922055 g
- Fiber 4.64550734771381 g
- Protein 142.732354232185 g
- Saturated Fat 52.6917023824896 g
- Serving Size 1 1 recipe (4548g)
- Sodium 11048.436513185 mg
- Sugar 75.7855523195534 g
- Trans Fat 8.07310045076336 g
- Calories 2206 calories
Step-by-step
- Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned.
- When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about 3-4 minutes).
- Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.
- When timer is up, quick release the pressure.
- Turn Instant Pot off and then back onto saute.
- Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.
- When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for 2-3 minutes to thicken.
- Serve with crusty bread and enjoy!
Pressure cooking fresh pasta requires precise timing to prevent structural collapse, meaning you must set the machine to half the manufacturer's package instructions. Using a standard electric multi-cooker saves significant stove space and reduces active monitoring, though proper pressure release methods remain vital to avoid overcooking the ingredients.
- Brown the ground meat thoroughly on the saute setting to render excess fat before introducing root vegetables.
- Whisk the 1/4 cup cornstarch and 1/4 cup water into a smooth slurry before adding it to boiling dairy to prevent lumps.
- Incorporate evaporated milk alongside regular milk at a boil to achieve a stable emulsification without curdling.
- Substitute gluten-free pasta or plant-based milks if managing specific food allergies or dietary restrictions.
Allow the finished dish to rest undisturbed for two to three minutes off the heat so the starches can fully set the broth. Leftovers keep safely in an airtight container in the refrigerator for up to three days.
