Instant Pot Creamy Tortellini Soup Recipe
Instant Pot creamy tortellini soup is wonderfully seasoned with robust Italian flavors and filled with chicken and tortellini.
Serving6 Servings
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
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: 505 kcal · Carbohydrates: 43 g · Protein: 42 g · Fat: 19 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 120 mg · Sodium: 1607 mg · Potassium: 1051 mg · Fiber: 5 g · Sugar: 7 g · Vitamin A: 1900 IU · Vitamin C: 32 mg · Calcium: 337 mg · Iron: 5 mg