Wash, peel and dice carrots & onion. Cut the chorizo (it does not matter if you cut it into chunks or smaller pieces, do whatever you prefer).
Plug in the Instant Pot. Press “SAUTE”. Pour in the olive oil. Add carrots, onion and chorizo. Sauté for 5 minutes. Turn off the SAUTE function (by pressing the CANCEL button). Add stock, water, seasoning, kale and tortellini. Stir, close the lid and lock it.
Set the steam release to “SEALING”. Press “MANUAL” and adjust the time to 3 minutes. When the cycle is finished, wait 10 minutes and then manually release the pressure.
Press “SAUTE” function again. Pour the cream in and cook for about 2 minutes. Press “CANCEL/KEEP WARM” and unplug it. To stop the soup from cooking, carefully remove the inner pot and place onto a trivet.
If you have any leftovers: Keep in mind that tortellini will continue to suck the liquid. If you end up with almost no liquid, just re-heat the soup in a sauce pan and add some milk/cream and stock/water. Simmer for a few minutes and season to your taste.
You can omit chorizo completely or use Italian sausage instead.
Vegetable stock can be substituted with chicken stock/broth or beef broth. When using this, always check whether they contain salt or not. If they do, I recommend seasoning this soup at the very end to avoid over-salting the soup.
To make this recipe I used a 6-quart/6-litre Instant Pot.
This soup yields 4 generous portions.
This recipe works best with dried tortellini. For fresh tortellini I suggest adding them in the end, right before you add cream and cook until done.
The overall time does not include time needed for the pot to come to pressure nor the waiting time before you release the pressure manually. Count with extra 20 minutes.
Course: Dinner, Lunch, Soup
Keyword: Creamy Tortellini Soup Recipe
Instant Pot Creamy Tortellini Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.