Sausage & Spinach Tortellini Soup Recipe
Easy & Delicious Soup
Servings: 8
Calories: 404kcal
Equipment
- Pressure Cooker
Ingredients
Seasoning Blend
- 1½ teaspoons kosher or fine grind sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage optional, but delicious!
Soup Ingredients
- 2 Tablespoons Olive Oil
- 2 ribs celery ½" dice, about 1 cup
- 1 medium sweet or yellow onion ½" dice, about 1 cup
- 2 carrots ½" dice, about 1 cup
- 1 bulb garlic, about 8 cloves smashed or 1 Tablespoon of minced garlic
- 19 ounces Mild Italian Sausage casings removed (you can use hot or sweet sausage or a combination of flavors)
- 4 cups Chicken Broth
- 9 ounces four cheese tortellini fresh from the refrigerated section
- 15 ounces crushed tomatoes
- 4 ounces fresh spinach about 4 cups packed
Instructions
- Dice the onion and celery. Peel and slice the carrots lengthwise and then slice ½" slices. You want about 1 cup of each. Peel and smash the cloves from one bulb of garlic. You will want about 8 cloves.Remove the sausage from the casing; or if you want to leave the casing on, slice into ½" slices.19 ounces Mild Italian Sausage, 2 ribs celery, 1 medium sweet or yellow onion, 2 carrots, 1 bulb garlic, about 8 cloves smashed
- Turn the sear/sauté on high and let the pot heat for about 2-3 minutes. Add 2 Tablespoons olive oil to the inner pot of your pressure cooker and let heat 1-2 minutes.2 Tablespoons Olive Oil
- Add the sausage and begin to break it up into bite size pieces. Allow the sausage to brown for 2-3 minutes and turn it to brown on the other side.
- Add the celery, onion, and garlic to the inner pot while you continue to sauté the sausage. Once the sausage is broken into the size pieces you want and is about 50% cooked through, deglaze the pot with the chicken broth. Scrape the bottom of the pot to remove any browned bits from the sausage.4 cups Chicken Broth
- Add the seasonings, fresh tortellini, and carrots. Stir to combine.1½ teaspoons kosher or fine grind sea salt, ½ teaspoon black pepper, ½ teaspoon ground sage, 9 ounces four cheese tortellini
- Add 15 ounces of crushed tomatoes on top and do not stir. Put the pressure lid on and make sure the valve is sealed. Set the pressure to HIGH and the time to 2 minutes. Press Start. It will take anywhere from 8-12 minutes for the pot to come to pressure. When the 2 minute pressure cook time is done, immediately release the pressure by moving the valve to vent. Allow the steam to escape and the pin to drop before opening the lid.15 ounces crushed tomatoes
- Open the lid and add the fresh spinach. Gently press the spinach under the broth to begin to wilt. Once the spinach has wilted, your soup is done.4 ounces fresh spinach
- Serve & Enjoy. You can top with freshly grated parmesan cheese if desired.
Nutrition
Serving: 1.25cups | Calories: 404kcal | Carbohydrates: 22g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 66mg | Sodium: 1603mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4040IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 3mg