Sausage and Spinach Tortellini Soup (Pressure Cooker Recipe)

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while still providing flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

tortellini

🥗Healthier: whole wheat tortellini

💰Cheaper: pasta shapes

Whole wheat adds fiber; other pasta shapes are often less expensive.

Start by removing the sausage from its casing.

Heat the pressure cooker on sauté mode on high.

Add 1-2 tablespoons of olive oil to the pot.

Pinch and twist the sausage casing to remove it easily.

Break the sausage into chunks and add it to the pot.

Sauté the sausage until it's about halfway cooked, breaking it up into pieces about the size of a nickel.

Chop 2 ribs of celery into about half-inch dice and add them to the pot.

Chop 1 medium sweet onion into about half-inch dice and add it to the pot.

Smash and peel 8 cloves of garlic and add them to the pot.

Sauté the mixture until the sausage is browned and the vegetables are softened.

Peel and slice 2 medium carrots into half-inch slices, but do not add them yet.

Prepare 9 oz of fresh cheese tortellini or 4 oz of dry pasta (shells) for later use.

After sautéing, deglaze the pot with 4 cups of chicken broth, stirring to loosen any stuck bits.

Add 1.5 teaspoons of fine grind sea salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of ground sage to the pot.

Mix the ingredients well in the pot.

Add the sliced carrots and tortellini to the pot, pushing them under the liquid.

Add 1 can (15 oz) of crushed tomatoes to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens