Creamy Tortellini and Chicken Soup
By :Chop Secrets
Print Recipe
Votes: 4
Rating: 4.5
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 30 minutes
Servings
6 - 8 servings
Ingredients
Pot Mixture:
  • 2 tsp olive oil
  • 1 yellow onion finely diced
  • 2 cloves of garlic minced
  • 4 cups chicken broth warmed
  • 1 1/2 lbs boneless skinless chicken thighs
  • 29 oz petite diced tomatoes undrained 2 cans 14.5 ounce
  • 2 tbsp tomato paste
  • 1 tbsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
To Finish:
  • 1 lb cheese tortellini (about 4 cups can be fresh or frozen)
  • 3 cups fresh spinach cut into ribbons, or kale
  • 1/2 cup grated parmesan cheese
  • 1 cup half and half warmed
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 30 minutes
Servings
6 - 8 servings
Ingredients
Pot Mixture:
  • 2 tsp olive oil
  • 1 yellow onion finely diced
  • 2 cloves of garlic minced
  • 4 cups chicken broth warmed
  • 1 1/2 lbs boneless skinless chicken thighs
  • 29 oz petite diced tomatoes undrained 2 cans 14.5 ounce
  • 2 tbsp tomato paste
  • 1 tbsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
To Finish:
  • 1 lb cheese tortellini (about 4 cups can be fresh or frozen)
  • 3 cups fresh spinach cut into ribbons, or kale
  • 1/2 cup grated parmesan cheese
  • 1 cup half and half warmed
Votes: 4
Rating: 4.5
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add remaining Pot Mixture ingredients and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
  9. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
  11. Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

4 replies
  1. Naulin
    Naulin says:

    Nice and easy! Whole family loved it! Could use a little more liquid to make more of a “soup” as the tortellini really soaks up the liquid. Will definitely make again!

  2. Choof9
    Choof9 says:

    Good flavor. I thought it was great, but my teen thought that the tortellini gave it an odd flavor. It included spinach noodles. Maybe changing to gnocchi or ravioli….has to be quick to cook. Maybe over rice would work well too.

  3. Caseyreed808
    Caseyreed808 says:

    This soup is delicious. I used fresh kale from the garden instead of spinach, which I added with the “pot mixture” ingredients to be pressure cooked. I used Italian seasoning instead of Basil, which I will do again. Great recipe!

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