A flavorful soup made with beef smoked sausage, cheese tortellini, mushrooms, carrots, spinach and tomatoes. Make it in the Instant Pot or slow cooker for an easy family dinner!
Cozy Autumn Tortellini Sausage and Spinach Soup
This is the perfect soup for October when the weather is starting to get chilly! The smoked sausage adds so much flavor to the broth and I love that there’s a good variety of vegetables along with the cheesy tortellini. It’s a whole meal in a bowl and every bite has something good in it. Greg and I both loved this one! It’s seriously addicting and we kept going back for more. Put this one on your menu this week!
Ingredients/Substitution Ideas
- Olive oil–or vegetable, canola
- Beef smoked sausage–or turkey smoked sausage or kielbasa
- Onion
- Mushrooms–or 1 can, drained
- Beef broth–or water and Better than Bouillon beef base
- Garlic powder–or 1 Tbsp minced garlic
- Dried basil–or Italian seasoning
- Dried oregano
- Bay leaf–I buy in bulk section at Winco for cheap
- Carrots
- Crushed tomatoes
- Frozen cheese tortellini
- Spinach–fresh or frozen, or kale
- Parmesan cheese–or Romano cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for 3 minutes. Stir in the onion and mushrooms and saute for another 3 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep saute setting on so that the broth can start heating up.
Add in the garlic powder, basil, oregano, bay leaf, carrots and crushed tomatoes. Heat up until it starts to simmer.
Add in the tortellini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute on the SOUP setting or on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Discard the bay leaf. Stir in the spinach.
Ladle into bowls and serve topped with parmesan cheese.
Notes/Tips
- Serve with breadsticks or French bread.
- This is a great soup for sneaking in extra veggies! Zucchini, celery, green beans or extra spinach would all be delicious.
- Make it creamy! Stir in a splash of heavy cream at the end of cooking for a creamy tomato broth.
- Tortellini cooks quickly, especially in the Instant Pot. That’s why it’s important to bring the pot to a simmer before adding in the tortellini and pressure cooking.
- Store leftovers in an airtight container* in the refrigerator for 4 days. The soup base freezes really well, but the tortellini can get mushy after freezing and thawing.
- Other recipes you can make with mushrooms are Instant Pot Lisa’s Comfy Casserole and Instant Pot Savory Mushroom Chicken.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Cozy Autumn Tortellini Sausage and Spinach Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
A flavorful soup made with beef smoked sausage, cheese tortellini, mushrooms, carrots, spinach and tomatoes. Make it in the Instant Pot or slow cooker for an easy family dinner!
Ingredients
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, halved and sliced
- 1/2 cup diced onion
- 4 oz mushrooms, quartered
- 4 cups beef broth
- 1 tsp garlic powder
- 1/2 tsp basil
- 1/4 tsp oregano
- 1 bay leaf
- 2 carrots, peeled and sliced
- 1 3/4 cups crushed tomatoes
- 10 oz frozen cheese tortellini
- 1 cup chopped spinach
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for 3 minutes. Stir in the onion and mushrooms and saute for another 3 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep saute setting on so that the broth can start heating up.
- Add in the garlic powder, basil, oregano, bay leaf, carrots and crushed tomatoes. Heat up until it starts to simmer.
- Add in the tortellini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute on the SOUP setting or on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the spinach.
- Ladle into bowls and serve topped with parmesan cheese.
Slow Cooker Instructions:
- Heat an pan over medium high heat. Add in the oil and swirl around. Add in the sausage and brown for 3 minutes. Stir in the onion and mushrooms and saute for another 3 minutes. Transfer to the slow cooker.
- Stir in the broth, garlic powder, basil, oregano, bay leaf, carrots and crushed tomatoes.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
- Add in the tortellini. Cover and cook on high for 15 minutes.
- Discard the bay leaf. Stir in the spinach.
- Ladle into bowls and serve topped with parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Tortellini recipes…
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Creamy Tuscan Garlic Tortellini Soup
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Cheesy Beef Enchilada Tortellini
An easy dinner made with ground beef, cheese tortellini, red enchilada sauce and melty cheese, make it in the slow cooker or Instant Pot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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