Cooking Lesson #601: Instant Pot Rustic Italian Sausage & Tortellini Soup

…from the Perspectives’  Kitchen

How you doin’?  This is a great soup that can even be made vegetarian with just a few substitutions… and the best part is that it is still rich and delicious (see ChefSecret). It is fast to prepare in your trusty Instant Pot.
 
As in many cases relating to the history of foods the origin of tortellini is disputed. Both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be the birthplace. The first recipe I found for "torteletti" appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape.
 
This legend would be at the origin of the term ombelico di Venere (Venus' navel), occasionally used to describe tortellini. In honor of this legend, an annual festival is held in Castelfranco Emilia. Another legend suggests that the shape comes from Modena's architecture, which resembles a turtle.
 
No matter the history or which story you believe, my Instant Pot Creamy Tortellini Soup is very delicious! Make it a little spicey with Italian sausage… or without.
 
Prep time:  10 minutes
Cook time:  2 minutes, plus pressure build-up and release
Natural Release:  5 minutes
Yield:  6 servings
 
Ingredients 
For the basic soup
1-1/2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 pound bulk mild Italian sausage
1/4 teaspoon red pepper flakes (or more to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme leaves
4 tablespoons minced garlic
3 cups chicken broth
1/4 cup white wine
1 15-ounce can diced tomatoes, with juice
 
Added after pressure cooking
8 to 10 ounces refrigerated cheese tortellini (you can also use refrigerated ravioli)
1 cup loosely-packed fresh baby spinach
1/2 cup heavy cream
 
For the garnish
2 tablespoons minced Italian parsley (flat parsley)
1/2 cup ground Parmesan cheese
 
Directions 
To make the stock

1. Set an instant Pot to the SAUTÉ setting.
2. When the pot is hot add the oil and onion. Cook, stirring occasionally, until just turning translucent.
3. Add the carrots and celery; cook for a minute.
4. Add the sausage, breaking it up as it cooks. Cook until most of the pink is gone.
5. Add the red pepper flakes, salt, pepper, oregano, basil and thyme leaves. Stir well.
6. Then add the garlic and cook for 1 minute, stirring to incorporate.
7. Pour and stir in the chicken broth, wine and the diced tomatoes.
8. Close the lid and seal the release.
9. Set the timer for 2 MINUTES on HIGH pressure. The pot will take several minutes to come to pressure.
10. When the cook cycle has finished, allow NATURAL RELEASE for 5 MINUTES.
11. Carefully open the release valve and vent the remaining pressure.
12. When the pressure is released carefully open the lid.
13. Add the tortellini and stir. Make sure all of them are submerged.
14. Then place the lid back on leaving the steam vent open so it doesn't build pressure.
15. Let the soup rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.
16. Open the lid and add the spinach and stir well.
17. Pour in the cream and stir to incorporate.
18. Garnish as desired and serve hot.

ChefSecret:  To make this soup vegetarian, skip the sausage, replace the chicken broth with vegetable broth, use a veggie-filled tortellini and use almond milk instead of cream.

Quip of the Day: “Wrinkles mean you have laughed, grey hair means you have thought, tears mean you have cared and scars mean you have lived.”
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                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

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