Instructions
- Set Instant Pot to sauté mode. Add olive oil, sausage, and diced onions. Cook until sausage is browned and onions are soft. Add minced garlic and cook for another minute.
- Add tomato sauce and chicken stock. Stir to combine.
- Add cheese tortellini and baby spinach. Stir.
- Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
- Once done, carefully do a quick release of the pressure.
- Stir in heavy cream.
- Serve hot with grated parmesan cheese, if desired.
Notes
- For a more tomato-ey soup, double the tomato sauce or add a 24 oz jar of pasta sauce.
- For a chunky soup, add a 28 oz can of diced tomatoes with juices.
- To add chicken, include 2-3 cups diced rotisserie chicken at the end, or add 1 lb chicken breasts/thighs in step 2 and pressure cook for 8 minutes. Shred and add in the final step.
- For a stove-top version, use a heavy-bottomed pot, follow steps 1-4, bring to a boil, cover, and simmer for 10 minutes. Then follow steps 5-7.
Enjoy!
