Step 1

Turn your pressure cooker to Saute and heat your pot.

Step 2

Saute the sausage in 1 Tbsp of olive oil for 5 mins, you can drain the sausage after cooking, but be sure to leave at least 1 Tbsp of grease in the pot for cooking the onions and garlic so they won't stick.

Step 3

Add the chopped onion and minced garlic to the cooked Italian sausage and saute for 2 more mins. Stir in the Italian seasoning and mix the seasoning sausage mix together.

Step 4

Add about a 1/2 cup of the chicken broth to the instant pot to help scrape up the brown sausage bits from the bottom of the pot. We do NOT want to get a burn signal while pressure cooking the soup!

Step 5

Press Cancel to turn off the Saute function.

Step 6

Add the remaining chicken broth, canned tomatoes, and the frozen tortellini.

Step 7

Pressure Cook on High for 1 minute. Some instant pots have this as the Pressure Cook setting and others call it Manual.

Step 8

Let the instant pot tortellini soup do a Natural Release for 3 minutes and then do a Quick Release to release the remaining pressure in the pot.

Step 9

Turn the pot back on Saute. Add in the fresh baby spinach and stir until wilted, which only takes 1-2 minutes.

Step 10

Slowly stir in the parmesan cheese, after it's melted, add the 3/4 cup whipping cream. I like to add a little parmesan at a time, wait for it to melt, and then add a little more. This keeps the cheese from clumping or sticking to the pot.

Step 11

Stir the pressure cooker tortellini soup one more time before serving. The soup should be hot and bubbling and you don't want the cream to burn, so the whole process of stirring in the cheese and adding the heavy whipping cream should only take 1 minute.

Step 12

Turn off your instant pot and immediately dish up.

Step 13

Garnish with red pepper flakes, more parmesan, and/or fresh basil.

Step 14

Preheat a large pan or stockpot over medium heat. Add the olive oil to the pot. Cook the hot or mild Italian sausage and chopped onion for 6- minutes until cooked through.

Step 15

Add the minced garlic and Italian seasoning and cook for one more minute.

Step 16

Drain most of the grease from the pan, I like to keep at least 1-2 Tbsp in the pot to go into the soup since it adds a lot of flavor.

Step 17

Put the seasoned sausage mixture into a large crockpot, be sure to scape up the bits of sausage from the bottom of the pan you cooked it in and add those to the crockpot also.

Step 18

Add the chicken broth and can of diced tomatoes. Stir all ingredients together.

Step 19

Cook the tortellini soup crock pot recipe for 7-8 hours on low or 4-5 hours on high.

Step 20

30 minutes before the cooking time is done, add the tortellini, spinach, cream, and shredded parmesan to the pot. Turn the slow cooker to High and cook until the tortellini floats to the surface and the soup is heated throughout. Give the soup a stir before serving.

Step 21

Garnish with red pepper flakes, more parmesan, and/or fresh basil. Season with salt and pepper as desired.

Step 22

Preheat a large pan or stockpot over medium heat. Add the olive oil to the pot. Cook the hot or mild Italian sausage for 5 minutes. Add the chopped onion and saute for 4-5 minutes.

Step 23

Add the minced garlic and Italian seasoning and cook for 1 minute.

Step 24

Stir in the chicken broth and can of diced tomatoes.

Step 25

Simmer the ingredients on low for 10 minutes.

Step 26

Add the fresh or frozen tortellini, fresh baby spinach, shredded parmesan, and whipping cream, then continue cooking for 3 more minutes, or until the tortellini float to the top (which means it's done) and the spinach is wilted.

Step 27

Stir in fresh parmesan.

Step 28

Garnish with red pepper flakes, more parmesan, and/or fresh basil.