2 teaspoons oil
1 small white onion , chopped
1 pound ground Italian sausage
1 Tablespoon minced garlic
6 cups reduced sodium chicken broth
9 ounces refrigerated cheese tortellini
Salt and Pepper to taste
2 teaspoons Milford Spice Company’s An Evening in Tuscany
6 ounces fresh baby spinach (washed, drained, and chopped)
2 cups heavy cream
1/4 cup shredded parmesan cheese
For the Instant Pot:
Pour in one tablespoon of oil into the Instant Pot. Press SAUTE and when oil is hot, add the chopped onions. Let cook for a minute or so until the onions are softened.
Add the ground Italian sausage and minced garlic and sauté for about 5 minutes or until the sausage has browned. Press CANCEL to stop sautéing.
Add chicken broth, salt and pepper, and Milford Spice Company’s An Evening in Tuscany, and tortellini. Close and lock the lid.
Set the steam release to “Sealing”. Press “Manual” and set the time to 3 minutes. It may take 5 - 10 minutes to reach the pressure before it starts the 3-minute pressure cook. When it beeps after 3 minutes, do a quick release.
Press “Sauté” function again. Pour in the heavy cream and add the baby spinach and stir.
Sprinkle in the parmesan cheese and stir.
Press Cancel. Ladle the Sausage Tortellini Soup into soup bowls. Sprinkle with extra parmesan cheese, if desired.
For the Stovetop:
Place a soup pot or Dutch oven over medium-high heat.
Add oil and onions and sauté for 3 minutes.
Add Italian sausage and garlic and cook for about 5 minutes.
Add broth and bring to a boil.
Add tortellini and spinach and cook for 5 minutes or until tortellini is tender.
Reduce heat to medium-low and pour in heavy cream and stir. Cook for about 5 minutes.
Stir in parmesan cheese.
Ladle into soup bowls, sprinkle with more cheese, if desired, and serve.