InstaPot Creamy Tomato Tortellini Soup

1 T. olive oil
1 lb. turkey sausage (removed from casing)
1 medium onion, chopped
3 cloves garlic
1 T. tomato paste
1/4 t. red pepper flakes (optional)
1/2 t. dried basil
Salt & pepper to taste
14 oz. crushed tomatoes
4 c. chicken or vegetable broth
8 oz. cream cheese, room temp
4 c. cheese tortellini
1/2 c. light cream
4 oz. baby greens (optional)
4 oz. cheddar, grated

Turn Instapot on to sauté mode. Once hot, add olive oil & sausage, brown & add onions, cook until softened. Add garlic, cook until fragrant, 30-60 seconds. Add tomato paste, red pepper flakes, dried basil, salt, pepper. Stir to combine & cook 20-30 seconds.

Add crushed tomatoes & broth to the pot and give everything a few stirs until well combined. Place the lid of the Instapot on and set valve to sealed position. Press manual pressure cook button & set to 15 mins. When the cooking time is ended, release pressure manually.

Once pressure is fully released, slowly remove lid & turn the Instapot back to sauté mode. Add cream cheese, stir until melted. Add tortellini & cook according to package directions for al dente, usually about 7 mins for fresh tortellini.

Add cream & greens, stir until incorporated & greens begin to wilt.

Turn the Instapot off & add cheddar right before serving. Garnish with fresh basil if desired.

from: Karly - Running to the Kitchen