Our Instant Pot creamy tortellini soup is so good that it will send your taste buds soaring. And with the Instant Pot, it helps build up those Italian flavors in no time!
If you love tortellini then you are going to love this easy soup recipe. For this tortellini Instant Pot recipe, you will have everything put together in a matter of a few minutes. This is going to become a favorite family dinner recipe in your house.
Sometimes healthy Instant Pot recipes are hard to come by. But, with this recipe, you will have all of the wonderful flavors and are still eating a healthy meal.
Make up some of our Copycat Little Caesars Crazy Bread, which is perfect for dipping in your creamy soup. If you need more soup recipes to try, be sure to take a look at our Instant Pot Chicken Noodle Soup Recipe or our Instant Pot Italian Wedding Soup Recipe. Both are great family dinner recipes.
Related Recipe: Try our Slow Cooker Cheesy Chicken Tortellini!
Ingredients Needed For Our Instant Pot Creamy Tortellini Soup:
- Olive oil
- Diced yellow onion
- Boneless skinless chicken breasts
- Minced garlic
- Dried basil
- Tomato paste
- Chicken broth
- Petite diced tomatoes
- Frozen cheese tortellini (fresh tortellini will work too!)
- Salt
- Pepper
- Spinach
- Half and half
- Parmesan cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Instant Pot Creamy Tortellini Soup:
- Push the SAUTE button on the Instant Pot.
- Heat the oil in the bottom of the pot. Add in the diced onion and chicken and stir for a couple of minutes.
- Add in the garlic and stir until the onions are translucent and the chicken starts to cook.
- Now, add in the dried basil, tomato paste, chicken broth, petite diced tomatoes (with the juice), cheese tortellini, salt, and pepper.
- Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to SEALING.
- Press the MANUAL or PRESSURE COOK button and set the timer to 15 minutes.
- Once the timer beeps let out the pressure by gently moving the valve to VENTING.
- Stir in the spinach, Parmesan cheese, and half and half.
- Turn the IP to saute to heat everything through.
- Ladle the soup into bowls and serve.
Don’t Skip the Greens in this Creamy Tortellini Soup!
While it can be tempting to skip putting in the spinach, you really should think about keeping it in this recipe. Especially since the leaves won’t be crunchy so you will barely know they are in there.
If you need some extra convincing, take a look at the article Vegetarian Times did on Raw vs. Cooked Spinach and you will see why you should keep the spinach in this creamy soup recipe.
Enjoy More Delicious Pasta Recipes
We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.
- Baked Spaghetti Casserole
- Beef and Noodle Casserole
- Cheesy Pizza Pasta Casserole
- Chicken Cordon Bleu Lasagna
- Chicken Pasta Casserole
- Creamy Chicken Lasagna
- Homemade Lasagna
- Instant Pot Creamy Macaroni and Cheese
- Instant Pot Loaded Mac and Cheese
- Skillet Lasagna
Instant Pot Creamy Tortellini Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite size pieces
- 2 garlic cloves, minced
- 1 Tablespoon dried basil
- 2 Tablespoons tomato paste
- 4 cups chicken broth
- 29 ounces petite diced tomatoes with juices, 2 (14.5 oz) cans
- 4 cups frozen cheese tortellini, ( or you can use fresh )
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups packed spinach, ( you can use Kale if you prefer )
- 1 cup half and half cream, warmed
- ½ cup Parmesan cheese
Equipment
Instructions
- Push the SAUTE button on the Instant Pot.
- Heat the oil in the bottom of the pot. Add in the diced onion and chicken and stir for a couple of minutes.
- Add in the garlic and stir until the onions are translucent and the chicken starts to cook.
- Now, add in the dried basil, tomato paste, chicken broth, petite diced tomatoes (with the juice), cheese tortellini, salt, and pepper.
- Give a quick stir. Cover the Instant Pot and secure the lid. Make sure the valve is set to SEALING.
- Press the MANUAL or PRESSURE COOK button and set the timer to 15 minutes.
- Once the timer beeps let out the pressure by gently moving the valve to VENTING.
- Stir in the spinach, Parmesan cheese, and half and half.
- Turn the IP to saute to heat everything through.
- Ladle the soup into bowls and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love tortellini and can’t wait to try. And spinach too…woohoo! However, you might want to fix recipe. Some steps are the same and instructions for adding seasonings, broth, tomatoes, tomato paste and tortellini are left out. Since I’m an experienced cook, I too can figure it out but some people may not. From experience, tortellini is a pasta and will continue to cook and soak up liquids so I usually cook my tortellini separately and add to individual bowls so it doesn’t get mushy. That’s just my preference.