Ingredients

The following ingredients have 10 Servings
  • 1 lb ground Italian sausage (mild or hot, it’s up to you)*
  • 1 medium yellow or white onion, diced
  • 2 garlic cloves, minced
  • 6 cups water
  • 1 Tbsp Better Than Bouillon Beef Base
  • 1 bay leaf
  • 1 (14 oz) can petite diced tomatoes, with juice
  • 2 (8 oz) cans tomato sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 large carrot, grated or sliced into quarter inch rounds
  • 1 (10 oz) package frozen or fresh cheese tortellini**
  • 1 medium green pepper, diced
  • 1 medium zucchini, diced

Instruction

  • Heat your Instant Pot by pressing the saute button and adjusting it to the hottest setting. Add in your Italian sausage and break it up with a wooden spoon. Brown the sausage and drain off any excess grease. Add in the chopped onion and the minced garlic. Saute for a few minutes until the onion is translucent.
  • Add in the water, bouillon, bay leaf, tomatoes, tomato sauce, basil, oregano, carrot and tortellini. Turn the saute function off and press the manual button to pressure cook on high. Set the timer to 1 minute. Make sure the valve is set to “sealing.” It will take a few minutes for the pot to come to pressure. Once the timer beeps release the pressure by moving the valve to “venting.” Cover the vent by placing a dish rag over the top. The steam will escape for about 5 minutes. Remove the lid when the pot will allow you to.
  • Stir in the diced green pepper and the zucchini. Turn the pot to the saute function and let the zucchini get tender for about 5 minutes. Remove and discard the bay leaf.
  • Ladle the soup into bowls and serve!