Look, I get it. Every single soup recipe starts with… “well the weather is changing, and that makes it SOUP SEASON!”. I am not going to do that to you. I needed (lol) Instant Pot Zuppa Toscana Tortellini, and it was made. It was 90 degrees outside. Whoops.
Why it is Important to Make it Your Own
There are many recipes in Pinterest that I have followed 100% and never deviated from. As you can imagine, those recipes are staples in our life. (It would be fun to have a full blog of those!). But, we like what we like. Dave will read recipes and just start talking out loud “this really need [insert ingredient here]. As a result of that research, a new “Wayne approved” recipe is birthed.
We are all unique with different tastes. Weeding through everyone’s “take” on a classic meal is often really fun. I highly suggest reviewing your saved recipes and see what characteristics sound good to you. As a result, you will find yourself cooking to your preferences. Also, don’t like burger? I promise, you don’t have to use it. Try Tofu. Try Turkey.
The Wild Wayne’s Instant Pot Zuppa Toscana Tortellini
Take a look at our recipe (and Dave’s video) below. As you can tell, we love hearty soups. What always stands out to me first is out little liquid there is in our soups. I do enjoy a broth-heavy soup, but Dave does not. So, what happens? Broth-level is not a deal breaker for me, however it is for him. This leads to Dave adding more vegetables and/or meat to our soups than most recipes you see. Let me tell you, I am NOT complaining. 😉
We both really hope you enjoy this one!
Instant Pot Zuppa Toscana Tortellini
- Instant Pot
- 1 lb Spicy (hot) Italian Sausage you can use mild italian sausage if you prefer.
- 20 oz Buitoni Herb Chicken Tortellini Refrigerated
- 3 oz Ham Off the Bone sliced thin and chopped medium ~4 slices
- 2 Carrots chopped medium
- 1 Onion chopped medium yellow or sweet onion
- 6 Garlic Cloves sliced
- 1 Shallot chopped optional
- 3 Celery stalks sliced small
- 1 Golden or Red Potato chopped small
- 2 cups Spinach fresh chopped small
- 1 quart Chicken Broth Organic and Free Range Chicken Broth tastes better (4 cups)
- 2 cups Whole Milk or cream for a more rich flavor
- 1 Tbsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Thyme dried
- 1/4 tsp Sage rubbed
- 2 Tbsp Parsley fresh chopped small or 1 Tbsp dried Parsley
- 1-2 Tbsp Olive Oil
- Press Saute, when the pot is 'Hot' add oil and carefully drop in spicy italian sausage
- Break up the sausage with a flat spatula
- Add ham, onions, shallots, carrots, celery, potatoes and garlic to the pot, stir vegetable ingredients without disturbing the sausage
- Let the sausage cook for ~5 minutes and then stir the sausage up into the vegetable ingredients scraping the pot bottom clean
- Add salt, pepper, thyme, sage, and parsley
- Stir ingredients well
- Add chicken broth, put the lid on, seal it, and pressure cook for 6 minutes
- As soon as the six minutes are done, release the pressure
- Remove the lid, dump in the herb chicken tortellini and put the lid back on and seal it
- Pressure cook for zero minutes
- As soon as it comes to pressure and beeps (~8 minutes) release the pressure
- Remove the lid, add spinach, let sit a few minutes and then stir into the soup
- Serve it up and enjoy!
Don’t forget to check out some of our other really awesome Instant Pot Dinners. Some “fan favorites”, all cooked in the Instant Pot are: