Ingredients:
1 to 1.25 lbs lean hot Italian sausage, casings removed (or sweet Italian sausage)
1 medium onion, finely diced
3 to 4 cloves garlic, minced
15 oz can tomato sauce
4 tsp Better than Bouillon chicken stock base dissolved in 4 cups hot water (or 1 quart low-sodium chicken stock/broth)
9 oz package refrigerated cheese tortellini
2 oz baby spinach (more if desired)
3/4 to 1 cup heavy cream
2 tbsp olive oil
Grated parmesan cheese (optional)
Instructions:InstructionsSet 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.NotesFor 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!