Lighter Instant Pot Italian Sausage And Tortellini Soup

Ingredients:

• 1 lb lean Italian turkey sausage, casings removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seeds (optional)
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 package (9 oz) refrigerated cheese tortellini
• 4 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions:

1. Set your Instant Pot to sauté mode. Add the olive oil, turkey sausage (casings removed), chopped onion, and minced garlic. Cook until the sausage is browned and the onions are softened.
2. Add the diced carrot, celery, red bell pepper, dried oregano, dried basil, dried thyme, fennel seeds (if using), red pepper flakes, salt, and black pepper. Stir and cook for another 2-3 minutes.
3. Pour in the diced tomatoes with their juice and scrape any bits stuck to the bottom of the Instant Pot to deglaze.
4. Add the chicken broth to the pot and stir well.
5. Cancel the sauté mode. Close the Instant Pot lid, set it to high pressure, and cook for 5 minutes.
6. After the cooking cycle is complete, perform a quick release.
7. Open the Instant Pot and add the refrigerated cheese tortellini. Set the Instant Pot to sauté mode again and cook the tortellini according to the package instructions (usually about 4-5 minutes).
8. Once the tortellini is cooked, stir in the chopped fresh spinach until it wilts.
9. Ladle the soup into bowls and top each serving with grated Parmesan cheese.
10. Garnish with fresh basil if desired.