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Instant Pot Creamy Tortellini Soup
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4 from 1 vote

Instant Pot Creamy Tortellini Soup Recipe

A deliciously creamy chicken soup recipe that will make you fall in love with soup. Instant Pot creamy tortellini soup is wonderfully seasoned with robust Italian flavors and filled with chicken and tortellini.
Prep Time10 minutes
Cook Time15 minutes
Pressurize Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Easy soup recipe, Favorite family dinner recipe, Healthy instant pot recipe, tortellini instant pot recipe
Servings: 6
Calories: 505kcal

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium yellow onion diced
  • 1½ 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

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

  • Don’t Skip the Green. 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.

Nutrition

Calories: 505kcal | Carbohydrates: 43g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1607mg | Potassium: 1051mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1900IU | Vitamin C: 32mg | Calcium: 337mg | Iron: 5mg