Instant Pot Chicken Tortellini Soup Recipe
User Reviews
4.8
Instant Pot Chicken Tortellini Soup Recipe
Description
Instant Pot Chicken Tortellini Soup starts by sautéing garlic, onion, and carrots in olive oil for a flavorful base. Adding chicken breast, tomato sauce, water, and salt before pressure cooking tenderizes the meat and melds flavors quickly. After natural pressure release, the chicken is shredded and reintroduced to the pot, where fresh tortellini and baby spinach are added to cook briefly, ensuring the pasta remains tender yet firm. Optional blending yields a creamier texture, though the soup maintains a chunky consistency with visible vegetables and pasta.
The addition of parsley and red pepper flakes offers subtle herbal and spicy notes. Serving this soup hot with grated Parmesan adds a savory finish. The ingredients create a filling meal that balances proteins, carbohydrates, and vegetables in a single pot.
The notes suggest adjusting cooking times for different pasta types and offer vegetarian variations using beans or potatoes. These adaptations allow flexibility for dietary preferences while keeping the overall method straightforward.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons garlic minced
- 1 yellow onion diced, medium
- 3 carrot peeled and sliced
- 1½ cups tomato sauce love rao's marinara
- 1 pound chicken breast skinless, boneless; or thighs
- 2 teaspoons kosher salt
- 2 cups water
- 10 oz spinach tortellini fresh
- 1 teaspoon parsley optional, dried or fresh
- 1 teaspoon red pepper flakes optional
- 4 ounces baby spinach or baby kale
- 2 tablespoons Parmesan Cheese optional, grated
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.
Notes
- For fresh pasta, cook using the sauté mode as per pasta package instructions since the broth is already hot.
- Dry pasta requires pressure cooking: use half the package time minus 1 minute, then quick release before adding chicken and greens.
- To make a vegetarian version, replace chicken with beans or diced potatoes and adjust cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 800mg | 33% |
| Potassium | 875mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8925IU | 179% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 106mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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