Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Tortellini Soup Recipe – Easy & Quick

Introduction

Okay, let’s be real – some nights, dinner needs to happen fast. This Instant Pot Chicken Tortellini Soup is my go-to when I want something comforting, flavorful, and on the table in under 40 minutes. I first made this when my kids were little and needed a quick, healthy meal after a long day. It’s become a family favorite, and I’m so excited to share it with you! It’s seriously a hug in a bowl.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s incredibly easy, thanks to the Instant Pot doing most of the work. The flavors are fantastic – a lovely blend of savory chicken, sweet carrots, and a hint of spice. Plus, it’s customizable! Feel free to add your favorite veggies or adjust the spice level to your liking. And honestly, who doesn’t love tortellini?

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 tablespoon olive oil (about 15ml)
• 2 tablespoons minced garlic
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 1 cup tomato sauce (about 240ml)
• 1 pound (450g) skinless, boneless chicken breasts or thighs
• 2 teaspoons kosher salt
• 2 cups water (about 480ml)
• 10 oz (280g) fresh spinach tortellini
• 1 teaspoon dried parsley or fresh (optional)
• 1 teaspoon red pepper flakes (optional)
• 4 ounces (115g) baby spinach or baby kale
• 2 tablespoons grated parmesan (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

Olive Oil Varieties

I usually use extra virgin olive oil for the best flavor, but any olive oil will work in a pinch. Don’t be afraid to experiment with infused oils too – a garlic-infused olive oil would be amazing here!

Garlic – Fresh vs. Powder

Fresh garlic is always best, in my opinion. The flavor is so much more vibrant. But if you’re short on time, 1 teaspoon of garlic powder can substitute for 2 cloves of fresh garlic.

Tomato Sauce – Choosing the Right Kind

I prefer a simple tomato sauce, not one with added herbs or spices. That way, we can control the flavor profile ourselves. A good quality passata works beautifully too!

Chicken – Breasts vs. Thighs & Quality

You can use either chicken breasts or thighs. Thighs will be more tender and flavorful, but breasts are quicker to cook. I like to buy organic, free-range chicken whenever possible.

Tortellini – Fresh vs. Dried & Filling Options

Fresh tortellini cooks faster and has a softer texture. Dried tortellini is a great option if you can’t find fresh, just adjust the cooking time accordingly (check the package instructions). Cheese tortellini is classic, but spinach and ricotta or mushroom tortellini would also be delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to Saute mode. Add the olive oil, then the minced garlic and diced onion. Cook for a few minutes until softened and fragrant. Then, toss in the sliced carrots and cook for another 2-3 minutes.
2. Build the Flavor: Add the tomato sauce, chicken, salt, and water to the Instant Pot. Give everything a good stir to combine.
3. Pressure Cook: Secure the lid and set the Instant Pot to pressure cook on High for 8 minutes. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
4. Shred the Chicken: Carefully remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the pot.
5. Add Tortellini & Finish: Switch the Instant Pot back to Saute mode. Add the tortellini and cook for 2 minutes, or according to package instructions.
6. Wilt the Greens & Season: Stir in the shredded chicken, parsley, red pepper flakes (if using), and baby spinach or kale. Cook until the spinach is wilted, about 1-2 minutes. If the soup is too thick, add a little more water to reach your desired consistency.
7. Serve & Enjoy: Serve hot, topped with grated parmesan cheese (if desired) and a side of crusty bread for dipping.

Expert Tips

• Don’t overcook the tortellini! It can get mushy quickly.
• Natural pressure release is key for tender chicken.
• Taste and adjust seasonings before serving. You might want to add a pinch of black pepper or an extra dash of salt.

Variations

• Vegan Adaptation: Substitute the chicken with chickpeas or white beans. Use vegetable broth instead of water.
• Gluten-Free Adaptation: Use gluten-free tortellini. There are some great options available now!
• Spice Level Adjustment: Add more or less red pepper flakes to control the heat. A dash of cayenne pepper would also work.
• Quick Weeknight Version: Use pre-cooked rotisserie chicken to save even more time. Add it in step 5 with the tortellini. My friend Sarah swears by this hack!

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• A side of crusty bread for dipping.
• A simple green salad.
• Garlic knots.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

FAQs

Can I use a different type of pasta in this soup?

Absolutely! Ditalini, orzo, or small shells would all work well. Just adjust the cooking time accordingly.

Can this soup be made on the stovetop?

Yes! Sauté the vegetables as directed, then add the chicken, tomato sauce, water, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. Add the tortellini and spinach during the last few minutes of cooking.

How can I make the soup thicker?

You can blend a portion of the soup with an immersion blender for a creamier texture. Or, you can add a tablespoon of cornstarch mixed with a little cold water to the soup and simmer until thickened.

Can I add other vegetables to the soup?

Definitely! Zucchini, bell peppers, or mushrooms would all be delicious additions.

Is it possible to freeze leftovers?

Yes, it is! Just make sure the soup is completely cooled before freezing.

What is the best way to shred the chicken?

I find using two forks is the easiest way to shred chicken. You can also use a hand mixer on low speed.