Instant Pot Chicken Tortellini Soup

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

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 the 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 versatile recipe, including making it vegetarian.

Variations

1. Replace chicken 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 cooking 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.

Ingredients

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 – for the authentic Italian flavors

Steps

Here is a step by step recipe showing How to make Chicken Tortellini Soup

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 cooking 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 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
• Lasagna Soup
• Chicken Mulligatawny Soup

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

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4.67 from 9 votes

Instant Pot Chicken Tortellini Soup

A delicious combination of chicken, vegetables and pasta this easy soup makes for a perfect weeknight family dinner.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Soup

Cuisine: Italian

Keyword: tortellini soup

Servings: 5

Calories: 317kcal

Author: Archana Mundhe

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons garlic minced
• 1 medium onion diced
• 3 medium carrots peeled and slice
• 1½ cups tomato sauce love rao's marinara
• 1 pound skinless, boneless chicken breasts or thighs
• 2 teaspoons kosher salt
• 2 cups water divided
• 10 oz fresh spinach tortellini
• 1 teaspoon dried parsley or fresh optional
• 1 teaspoon red pepper flakes optional
• 4 ounces baby spinach or baby kale
• 2 tablespoons grated parmesan optional

Instructions

• 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.
• 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. Set Instant Pot to saute(more) mode. Optional step – blend the soup partially (about 30 seconds) for a 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 more water to bring the soup to the desired consistency. I add one cup of water.
• Fold in spinach and bring the soup to a gentle boil. Press Cancel. Enjoy hot with grated parmesan. 

Video

Notes

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

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

Nutrition

Calories: 317kcal | Carbohydrates: 31g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 800mg | Potassium: 875mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8925IU | Vitamin C: 17.4mg | Calcium: 106mg | Iron: 2.5mg

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