1 tablespoon olive oil
1 pound Jennie-O Turkey Sausage, (*optional)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
½ teaspoon red pepper flakes
½ teaspoon dried basil
Salt and pepper, to taste
28 ounce can crushed tomatoes
4 cups chicken or vegetable broth
4 ounces Cabot Cream Cheese, room temperature
4 cups fresh cheese tortellini
½ cup light cream
4 ounces baby greens (spinach, kale, chard, etc.)
4 ounces Cabot Farmhouse Reserve Cheddar, grated (about 1 cup)
Freshly chopped basil for garnish
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Prep: 10 mins | Cook: 25 mins | Total: 35 mins
TURN the Instant Pot on to Sauté mode. Once hot, add the olive oil and turkey sausage (if using) breaking the sausage into small pieces as it cooks with a wooden spoon or spatula.
ADD onions (or start with this step if not using sausage) to the pot once sausage is mostly browned and continue cooking another 2-3 minutes until softened.
ADD garlic, cook an additional 30 seconds – 1 minute until fragrant then add tomato paste, red pepper flakes, dried basil, salt and pepper. Stir to combine and cook for 20-30 seconds.
ADD the crushed tomatoes and broth to the pot and give everything a few stirs until well combined.
PLACE the lid of the Instant Pot on and set valve to sealing position. Press manual pressure cook button and set to 15 minutes.
WHEN Instant Pot signals the end of the cooking time by beeping, release pressure manually by carefully turning the valve to venting position.
SLOWLY remove lid once pressure is fully released and turn the Instant Pot back on to Sauté mode.
ADD the cream cheese to the pot and stir for a few minutes until dissolved in the soup.
ADD the tortellini to the pot and cook according to package directions for al dente, usually about 7 minutes for fresh tortellini.
ADD the cream and baby greens, stir until incorporated and greens begin to wilt.
TURN the Instant Pot off and add the grated cheddar just before serving. Garnish each bowl with freshly chopped basil.
*For vegetarian option - omit turkey sausage and use vegetable broth.
**For gluten-free - make sure to use gluten-free tortellini.
Recipe and photo courtesy of Gina Matsoukas.