Go Back
A bowl of chicken tortellini soup with carrots and herbs, placed on a white checkered cloth, next to slices of bread.

Chicken Tortellini and Vegetable Soup Recipe

5 from 1 vote
Our chicken tortellini and vegetable soup is a delicious and hearty weeknight meal that comes together within minutes in the Instant Pot.
Serving6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Pressurize Time 10 minutes
Total Time 45 minutes

Ingredients

  • 1 ½ pound boneless, skinless chicken breasts
  • 4 carrots, sliced
  • 3 celery stalks, diced
  • 1 onion, diced
  • 6 cups chicken broth
  • 1 cup water
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 2 bay leaves
  • 2 cups uncooked cheese tortellini
  • salt and pepper, to taste
  • fresh chopped parsley, optional garnish

Equipment

Instructions

  • Place chicken breasts in the bottom of the Instant Pot.
  • Add carrots, celery, onion on top.
  • Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
  • Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
  • When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
  • Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
  • Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
  • Serve topped with fresh parsley.

Notes

I know the purpose of this recipe is to make a super simple yet amazing dinner soup, but if you have the time, making homemade cheese tortellini will set this recipe apart even more! You can never go wrong with homemade cheese tortellini, especially when you can double the recipe and use it for a recipe later! If you are interested in giving it a try, take a look at Kitchn’s recipe for how to make homemade cheese tortellini. 

Nutrition

Calories: 276 kcal · Carbohydrates: 22 g · Protein: 31 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 86 mg · Sodium: 1178 mg · Potassium: 774 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 6847 IU · Vitamin C: 22 mg · Calcium: 92 mg · Iron: 2 mg
Cuisine: American
Cost: $12
Author: Steph Loaiza
Course: Soup