4.8 from 54 votes
Instant Pot Chicken Tortellini Soup Recipe
Instant Pot Chicken Tortellini Soup blends tender chicken with vegetables, tomato sauce, and spinach tortellini cooked under pressure for a comforting, hearty soup. The recipe builds flavor with garlic, onion, and carrots sautéed then cooked with the chicken and tomato sauce. Adding tortellini and greens at the end creates a soup with varying textures and a rich tomato base.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Calories:
317 kcal
Course:
Soup
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 317
% 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.