Sausage, Spinach and Tortellini soup is a warm way to satisfy your hunger. Soups are a big favorite here at The Buttered Home. This Sausage, Spinach and Tortellini Soup is a great way to warm up this winter. Featuring some of the most comforting ingredients, it will leave you warm, fuzzy and satisfied!
Electric Pressure Cooking - Soups
If you have been following me along you know I love my EPC. I am so in love with it, I have more than one brand in my house too! I recently was fortunate to receive a great Mealthy Pot, which I love! They really help make supper a stress free time for me and they can for you too!
The sweet folks over at Mealthy Pot have a great product, if you want to know more about it, read our review HERE. This recipe was developed to give the ultimate test to the Mealthy Pot and it definitely did. This soup has notes of gorgeous smoked sausage, potatoes coupled with smooth cheese tortellini and the freshness of baby spinach.
It is one of the best one pot meals you will find. It’s a little spicy so it is sure to warm you up inside and out.
How to Make Sausage, Spinach and Tortellini Soup
While the ECP is great for dump and go recipes, it also works beautifully as a one pot prep AND cook tool too. This recipe can be done start to finish in it by using the saute function and pressure cooking too. That means less dishes to clean! That is a win for me!
So, enough of me rambling, I am going to show you how to get it done!
~Ingredients~
1 10-14 oz. package frozen cheese tortellini
1 pound smoked sausage, cut into rounds
½ teaspoon red pepper flakes
1 medium onion, chopped
1 tbsp. minced garlic
6 cups chicken broth
3 tbsp. butter
3 tbsp. flour
½ teaspoon salt
1 teaspoon pepper
1 cup milk
2 medium potatoes diced small
2 cups fresh baby spinach.
~Method~
- Using the Sauté function, cook onions and sausage about 5 minutes until onions are soft and sausage is slightly browned. Using a slotted spoon, removed onions and sausage from pan and set aside. Melt butter in EPC pot while still on sauté.
- Add flour, red pepper, salt, pepper and garlic to melted butter and cook for 1 minute. Will form a soft paste or ball. Slowly drizzle in milk and simmer until it thickens. Add Sausage, onions and potatoes and stir to coat well with milk gravy. Simmer long enough to heat through, 1 or 2 minutes.
- Slowly add in broth and cheese tortellini. Stir well. Turn off sauté and place lid on. Turn vent to seal. Select pressure cook and set time to 5 minutes. Once cooking cycle completes, allow pressure to naturally release for 10-15 minutes. Carefully turn vent to open to release any remaining steam. Carefully open lid, stir and add in spinach. Mix well and serve. Enjoy!
Tips and Tricks
- Sauté - This is probably one of the greatest things about the EPC ever! You have the capability of doing everything in one pot. The majority of cooking that is done with this recipe is during this phase. The heat is even and balanced and should work as good as your cook top. Be sure and take advantage of using this function because it will save you so much time and clean up!
- Don't be afraid to make gravy baby! - You got it, you will be making a Roux or gravy in this recipe. If you are reluctant to try doing this and want a little more practice first, head over to THIS POST to get a full tutorial on how to make this glorious cooking staple.
Soup is good for the Soul
While filling our homes with the smell of soup cooking is a clear sign for us that Fall is here, we also love to make soups like this during the hot months too. It produces less heat in the kitchen as well as tends to fill the belly and the heart at the same time. The season for that is anytime you need it too!
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Sausage, Spinach and Tortellini Soup
Ingredients
- 14 oz. package frozen cheese tortellini
- 1 pound smoked sausage cut into rounds
- ½ teaspoon red pepper flakes
- 1 medium onion chopped
- 1 tbsp. minced garlic
- 6 cups chicken broth
- 3 tbsp. butter
- 3 tbsp. flour
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup milk
- 2 medium potatoes diced small
- 2 cups fresh baby spinach.
Instructions
- Using Sauté function, cook onions and sausage about 5 minutes until onions are soft and sausage is slightly browned. Using a slotted spoon, removed onions and sausage from pan and set aside. Melt butter in EPC pot while still on sauté.
- Add flour, red pepper, salt, pepper and garlic to melted butter and cook for 1 minute. Will form a soft paste or ball. Slowly drizzle in milk and simmer until it thickens. Add Sausage, onions and potatoes and stir to coat well with milk gravy. Simmer long enough to heat through, 1 or 2 minutes.
- Slowly add in broth and cheese tortellini. Stir well. Turn off Sauté and place lid on. Turn vent to seal. Select pressure cook and set time to 5 minutes. Once cooking cycle completes, allow pressure to naturally release for 10-15 minutes. Carefully turn vent to open to release any remaining steam. Carefully open lid, stir and add in spinach. Mix well and serve. Enjoy!
Notes
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