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.
Looking for easy dinner ideas? This one-pot meal is hearty and perfect for busy weeknights or lazy weekends. We love to make it with chicken but the recipe can be easily changed for a vegetarian diet - I have included some tips in the notes section of the recipe card.
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Fridge Cleanout Recipe
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 to making it? This recipe is the perfect "clean out your fridge" recipe to use up some of those ingredients and make a satisfying meal. And I love all the possible variations of this versatile recipe, including making it vegetarian.
Ingredients
- Trader Joe's Spinach Tortellini - usually found in the cheese section
- Rao's Homemade Marinara Sauce - love how fresh it tastes and adds bright color to the soup
- Chicken - I use boneless skinless chicken breasts for this recipe but you can also use chicken thighs or bone-in chicken.
- Lucini Olive Oil - for the authentic Italian flavors
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 the lid with pressure valve to sealing (photos 1 - 2).
- Select the 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. Using an immersion blender, blend the soup for about 30 seconds (This is an optional step). Add tortellini and cook for 2 minutes (or follow the instructions on the package).
- Add the shredded chicken, parsley, and red pepper flakes. Add 1 cup of water for a more soupy consistency. Fold in spinach and bring the soup to a gentle boil (photos 5 - 8).
Serving
Serve hot with grated parmesan cheese and garnished with parsley. Serve sliced baguette on the side.
Storing
Leftover soup refrigerated for 2 to 3 days. To reheat simply microwave or reheat on the stovetop. The soup will continue to thicken as it cools down. Add some warm water or broth when reheating.
Variations
- Replace chicken with your favorite beans or diced potato. I love creamy cannellini beans. Just reduce the pressure cook time to 4 minutes.
- 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.
- Replace water with half chicken broth and half water.
- Enhance the flavors with your favorite fresh or dry herbs and fresh black pepper.
- Stir in your favorite cheeses or heavy cream to make creamy chicken tortellini soup
Meal Prepping
- This soup is a good meal prep recipe. After blending the soup add the shredded chicken to it and allow the soup to completely cool down. Refrigerate in an airtight container. You can also freeze it.
- When ready to serve, reheat on the stovetop or in the Instant Pot in saute mode.
- Bring the soup to a gentle boil. Add the tortellini and cook for 2 minutes or until the tortellini is cooked tender by following the package instructions
- Add a cup of water or broth if needed.
More Soup Recipes
Here are some more easy dinner ideas with chicken that are healthy and make for delicious one-pot meals:
Recipe
Instant Pot Chicken Tortellini Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons garlic minced
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 1½ cups tomato sauce love rao's marinara
- 1 pound skinless, boneless chicken breasts or thighs
- 2 teaspoons kosher salt
- 2 cups water
- 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.
- Fold in spinach and bring the soup to a gentle boil. Press Cancel. Enjoy hot with grated parmesan.
Video
Notes
- Replace chicken with your favorite beans or diced potato. I love creamy cannellini beans. Just reduce the pressure cook time to 4 minutes.
- 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.
Nutrition
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InspiresN says
Sounds delicious! indeed perfect for this weather!
Jeanine says
What is the serving size for these nutrition facts? I'm trying to figure out what the calories would look like if I omit the tortellini. Thanks!
Archana says
This recipe is good for 5 servings. I used 10 oz trader joe's spinach tortellini.
Blogtastic Food says
Yum! Looks super comforting and filling! Similar to a minestrone (:
Archana says
Thank you!
Amy Bacigalupo says
3 chips water divided. Does that mean 2 cups in the original pot and one at the end?
Archana says
Yes!
Archana says
I will also update the instructions to make it clear.
PJ says
If we use frozen tortellini, how does that adjust the cooking time?
Archana says
I would cook it on sauté for 3 to4 minutes
Christina says
A hit in my house! Definitely will make again!
Archana says
Thank you for the feedback Christina!
Jenn says
Looks delicious. I don't have an immersion blender. Can I skip this step?
Archana says
Yes. You can also use back of the spatula to mash some of the veggies.
Swapnali says
Hi Archana,
We loved this warm, delicious and comforting Chicken Tortellini Soup. It was perfect for our school lunch. Very filling indeed.
N Feibish says
Can this be doubled?
Archana says
yes
SRao says
I, I mean WE, have been enjoying your meal plan and recipes. All of your recipes look so Beautiful! They taste even better! This soup was so pleasing to the eye and so nourishing for the family after a long day. Thank you!
Meg says
I don't understand. Your recipe calls for 2 cups of water divided but in the comment below it says you add two cups of water at the beginning and one at the end for a total of 3 cups? Can you please clarify?
Archana says
Hi Meg, Sorry for the confusion. So yes I add 2 cups of water and then add more if needed. I have updated the recipe to make it more clear. Let me know if you have any other questions.
SRao says
My son says “this is a genius recipe”!
Thank you for sharing all of your delicious, easy
And tip filled recipes! Always appreciate.
Archana says
Aww, he is so sweet. I am happy he enjoyed it. This soup is on repeat in my kitchen.
Mollie Lofthouse says
Delicious Recipe!!! I added chicken stock and a can of diced tomatoes. I also shredded the carrot to make it a bit easier for my kiddos to eat.
Archana says
Thank you, Mollie! I love the addition of shredded carrots.