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Instant Pot Chicken Tortellini Soup

This creamy, cheesy chicken tortellini soup is a hug in a bowl. Packed with tender chicken, cheesy tortellini, and fresh veggies, it is perfect for busy weeknights or cozy winter dinners. It is an easy Instant Pot soup that comes together fast, uses just one pot, and the whole family will love it.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs
  • 1 package cheese tortellini about 9 oz
  • 1 onion medium chopped
  • 3 cloves garlic minced
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 6 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • pepper to taste
  • 1 cup heavy cream or half and half
  • 2 cups spinach fresh optional

Method
 

  1. Turn the Instant Pot to sauté. Add a little olive oil and toss in onion, garlic, carrots, and celery. Cook for 3–4 minutes until soft and fragrant.
  2. Add the chicken, chicken broth, Italian seasoning, salt, and pepper. Close the lid, set to pressure cook high for 10 minutes.
  3. Do a quick release, remove the chicken, and shred with two forks. Return the shredded chicken to the pot.
  4. Stir in the tortellini and cook on sauté for about 5 minutes until tender and cheesy.
  5. Add the cream and fresh spinach. Stir and let it sit for 2 minutes. Taste and adjust seasoning as needed.

Notes

Tips

  • Chop veggies and cook chicken ahead for faster weeknight dinners.
  • Freeze portions in airtight containers for up to 2 months.
  • Add Parmesan on top for extra richness.
  • If soup thickens too much when reheating, stir in a little extra broth or cream.

Variations

  • Swap cheese tortellini for any stuffed pasta or small pasta shapes.
  • Make it vegetarian by using vegetable broth and plant-based protein.
  • Add extra veggies like zucchini or peas for more color and nutrients.
  • Use rotisserie chicken for an even quicker version.