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 in the refrigerator? 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. 

Love all the possible variations of this vesatile recipe, including making it vegetarian.

Variations for Instant Pot 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.

Some of my favorite ingredients that I use in this recipe:

• Trader Joe’s Spinach Tortellini – available in the same section as the cheese’s
• Rao’s homemade marinara – love how fresh it tastes and adds bright color to the soup
• Lucini Olive Oil – elevates the flavors

How to make Chicken Tortellini Soup – step by step

• Set the Instant Pot to Saute mode and heat oil. Add garlic, onion, carrots, tomato sauce, chicken, salt and 2 cups of water. Give a quick stir. Secure lid with pressure valve to sealing (photos 1 – 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 (photos 3 – 4).

• Set Instant Pot to saute(more) mode. Optional step – blend the soup partially (about 30 seconds) for a more creamier texture using an immersion blender. Add tortellini and cook for 2 minutes (follow instructions on the package). 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 (photos 5 – 8).

Enjoy hot with grated parmesan!

Our other favorite soups that make healthy and filling one pot meals:

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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4.63 from 8 votes

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Chicken Tortellini Soup – Instant Pot

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

A Favorite combination of Chicken and Vegetables this Chicken Tortellini Soup uses basic pantry ingredients for a winner dinner.

Course: Soup

Cuisine: Italian

Keyword: tortellini soup

Servings: 5

Calories: 317 kcal

Author: Archana

Ingredients

• 1 tablespoon olive oil
• 2 tablespoon garlic minced
• 1 medium onion diced
• 3 medium carrots peeled and slice
• 1 1/2 cups tomato sauce rao’s marinara or trader joe’s roasted garlic marinara
• 1 pound skinless, boneless chicken breasts or thighs
• 2 teaspoons kosher 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

Instructions

1. Set the Instant Pot to Saute mode and heat oil. Add garlic, onion, carrots, tomato sauce, chicken, salt and 2 cups of 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. Set Instant Pot to saute(more) mode. Optional step – blend the soup partially (about 30 seconds) for a more creamier texture using an immersion blender. Add tortellini and cook for 2 minutes (follow instructions on the package). 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 Video

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 317 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 73mg24%

Sodium 800mg35%

Potassium 875mg25%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 6g7%

Protein 27g54%

Vitamin A 8925IU179%

Vitamin C 17.4mg21%

Calcium 106mg11%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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