Instant Pot Creamy Tortellini Soup

Step 1

Turn on the Sauté setting. When hot, add the oil and onion. Cook, stirring occasionally, until just turning translucent.

Step 2

Add the carrots and cook for a minute.

Step 3

Add the sausage, breaking it up as it cooks. Cook until most of the pink is gone (it doesn't need to be fully cooked).

Step 4

Add the red pepper flakes, salt, pepper, oregano, basil, and thyme leaves. Stir well.

Step 5

Then add the garlic and cook for 1 minute, stirring to incorporate.

Step 6

Pour in the chicken broth and the diced tomatoes. Stir.

Step 7

Close the lid and set the steam release knob to the Sealing position.

Step 8

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute. High Pressure. The pot will take several minutes to come to pressure.

Step 9

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 10

When the pin in the lid drops back down, open the lid.

Step 11

Add the tortellini and stir. Make sure all of them are submerged. Then place the lid back on, but leave the steam vent open so it doesn't build pressure. Let rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.

Step 12

Open the lid and add the baby spinach and stir well.

Step 13

Pour in the heavy cream and stir.

Step 14

Garnish as desired and serve hot.