Chicken Tortellini Soup – Instant Pot

Chicken tortellini soup – We love the quick cooking fresh pasta’s that can be stirred in hot soup and cooked instantly to make a flavorful meal that the whole family will enjoy. This chicken tortellini soup is our favorite combination of chicken and pasta loaded with vegetables for a winner one-pot week night meal.

Do you have half a bottle of pasta sauce sitting for days? Or that bag of spinach you bought for salad and never got around making it? This recipe is perfect ‘clean out your fridge’ recipe to use up some of those ingredients and make a satisfying meal.

chicken tortellini soupIt is hard to write just one version of this soup as it can be made in many different ways including a yummy vegetarian version.

Here are some variations for this versatile Chicken Tortellini Soup:
  1. Replace chicken with with your favorite beans or diced potato. I love creamy cannellini beans. Just reduce the pressure cook time to 4 minutes.
  2. Use dry pasta. For the vegetarian version, pasta and beans can go together and just adjust the cook time to  “half minus one “of the pasta box instructions. Remember to quick release.
  3. Replace water with half broth and half water.
  4. Enhance the flavors with your favorite fresh or dry herbs and fresh black pepper.
  5. Stir in your favorite cheeses to make it creamier.

Here are our other favorite soups for this COLD february to keep you warm and also to help those runny noses and sore throats feel better:

Flavor Bomb Chicken Coriander Soup 

Easy and Quick Chicken Noodle Soup

Did you know that Instant Pot has an awesome app as well as site loaded with recipes from many talented chefs and bloggers? Check it out and we promise you will find one, two may be a dozen recipes you like.

Here is a quick video on this EASY Chicken Tortellini Soup using Instant Pot:

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chicken tortellini soup
Chicken Tortellini Soup - Instant Pot
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Course: Soup
Cuisine: Italian
Servings: 5
Calories: 365 kcal
Author: Archana
  • 1 tablespoon oil
  • 2 tablespoon garlic minced
  • 1 medium onion diced
  • 3 medium carrots peeled and slice
  • 1 1/2 cups tomato sauce we used roasted garlic marinara
  • 1 pound skinless, boneless chicken breasts or thighs
  • 2 teaspoons salt
  • 3 cups water divided
  • 10 ounces fresh spinach tortellini
  • 1 teaspoon dried parsley or fresh optional
  • 1 teaspoon red pepper flakes optional
  • 4 ounces baby spinach or baby kale
  • 2 tablespoon grated parmesan optional
  1. Set the Instant Pot to Saute mode and heat oil. Add garlic, onion, carrots, tomato sauce, chicken, salt and water. Give a quick stir. Secure lid with pressure valve to sealing.
  2. Select the Manual / Pressure Cook (Hi) setting and adjust the cook time to 8 minutes. Allow natural pressure release. Open the Instant Pot, take the chicken out and shred.
  3. Using an immersion blender, blend the soup partially for about 30 seconds. Set Instant Pot to saute(more) mode. Add tortellini and cook for 2 minutes**.
  4. Add shredded chicken, parsley and red pepper flakes. Add 1 cup of water(optional). Fold in spinach and bring the soup to a gentle boil. Press Cancel. Enjoy hot with grated parmesan.

Recipe Notes

For Fresh Pasta's saute mode using the instructions on pasta package works best as the broth is already hot.

For dry pasta's, use pressure cook option. General rule is to half the cook time on the package minus 1 minute. Quick Release. Then stir in chicken and greens. 

Nutrition Facts
Chicken Tortellini Soup - Instant Pot
Amount Per Serving
Calories 365 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 81mg 27%
Sodium 1755mg 73%
Potassium 875mg 25%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 7g
Protein 31g 62%
Vitamin A 174.5%
Vitamin C 21.1%
Calcium 16.6%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Coriander Soup – Instant Pot

Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.

This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal. Continue reading “Chicken Coriander Soup – Instant Pot”

EASY Chicken Noodle Soup with Kale – Instant Pot

Here is a homestyle EASY chicken Noodle soup with kale that is cooked under 30 minutes in the Instant Pot. It is SO healthy, delicious and simple that ANYONE can make it. Few basic ingredients and you have a comforting one-pot meal for those busy weeknights! Continue reading “EASY Chicken Noodle Soup with Kale – Instant Pot”

Citrusy lentil soup – Instant Pot

Citrusy lentil soup is a lightly spiced and tangy soup made with simple ingredients like lentils, tomatoes, oranges and some basic spices.

Schools were closed this week for the Blizzard of 2017 so I grabbed the opportunity to experiment in the kitchen with my boys. It was my younger son’s turn this time to cook something in the Instant Pot. He was so excited and this recipe was perfect for him to make!

Continue reading “Citrusy lentil soup – Instant Pot”

Tomato, Beetroot and Carrot soup


Growing up, I remember eating tomato soup made by my mom frequently in winters. She would also make it for holiday parties and it was a great way to start the first course. A beautiful red soup with rich creamy texture was often served with her homemade croutons!

Very recently after tasting tomato soup at different places I realized hers has a different flavor and color. When I asked her for the recipe I found out that she adds carrots and beetroots to them which explains the beautiful color and the texture too! This super healthy soup is very appetizing with its sweet and tangy flavors, mildly spiced with wonderful aroma.

Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium.  Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants!


Here is a step by step recipe:

Wash tomatoes, Beetroot and carrots


Peel and chop the carrots and beetroot.  Cut the tomatoes in half.


Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins.

Optionally, you can also cook them in a crock pot or a regular pot on stove stop with 1 cup of water.


Let the boiled vegetables cool down. Remove the cinnamon stick and the skin from the tomatoes. Puree the rest and strain to remove any seeds from the tomatoes.

Mix corn starch to half cup of water and add it to the tomato puree. Stir well.

Heat ghee in a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and slowly add the puree.

Add sugar, salt, red chili powder and fresh ground pepper to taste. Bring it to boil on medium high heat stirring few times.



Prep time: 5 mins  Cooking time:25 mins    Total time: 30 mins


5 ripe tomatoes
2 carrots
1 small beetroot
1 inch cinnamon stick
1 tbsp corn starch
1 tbsp ghee
1/4th tsp cumin seeds
2 tsp sugar
1 tsp red chili powder
1/4th tsp fresh pepper
salt to taste


  1. Peel and chop the carrots and beetroot.  Cut the tomatoes in half.
  2. Pressure cook all 3 vegetables with the cinnamon stick for 10 mins.
  3. Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes.
  4. Puree the rest in a blender.
  5. Strain and discard any seeds from the tomatoes.
  6. Mix corn starch in 1/2 cup of water and Add it to the tomato puree. Stir well.
  7. Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
  8. Add sugar, salt, red chili powder and fresh ground pepper to taste.
  9. Bring to boil on medium high heat stirring few times.

Serve hot with some garlic croutons!