Instant Pot Tortellini Soup
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pound Ground Italian Sausage
  • 1 Yellow Onion, Chopped
  • 3 Garlic Cloves, Sliced Thin
  • 1 Teaspoon Dried Oregano
  • 1 14.5 Ounce Can of Diced Tomatoes
  • 8 Cups Low Sodium Chicken Broth
  • 2 cups Chopped Kale
  • 1 Package Fresh Cheese Tortellini (Use frozen or boxed if you don't have fresh!)
  • Salt and Fresh Ground Black Pepper to taste
  • 2 Tablespoons Chopped Flat Leaf Parsley
  1. Add the Olive Oil to your Instant Pot and Press the Sauté Button. Wait for the display to read "HOT"
  2. Add the sausage to the pot, breaking it up into small pieces with a wooden spoon and cook until browned.
  3. Add the onions and spices and cook until onions are softened. Add the garlic and cook for 30 seconds more. Hit the "Cancel" Button on your Instant Pot.
  4. To the pot add the tomatoes and broth. Season with salt and pepper.
  5. Secure the lid and make sure the valve is set to sealing
  6. Press the Manual +/- or the Pressure Cooking button (depending on your Instant Pot model) and set the timer to 10 minutes. Cooking time will begin to countdown when the pot comes to pressure
  7. Once the cooking time is done, Natural Pressure Release for 10 minutes.
  8. Press the "Sautè" button again. Add the Tortellini and the Kale and cook for 6 minutes.
  9. Check for seasonings, top with the chopped parsley and serve!
Recipe by The Brooklyn Mom at