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Instant Pot Creamy Chicken Tortellini Soup

30 Minute MealsChicken RecipeFreezer Friendly MealsInstant Pot MealsOne Pot Meals

Instant Pot Creamy Chicken Tortellini Soup – Loaded with chicken, veggies, and cheesy tortellini, this is the easiest, yet most flavorful soup that needs to be a part of your instant pot dinner line-up!

Instant Pot Creamy Chicken Tortellini Soup

Instant Pot Creamy Chicken Tortellini Soup is a 20 minute creamy, savory and DELICIOUS soup studded with tender chicken bites, spinach, carrots, and cheese tortellini. Tasty and super easy to make, you’re simply going to love just how fast it all comes together.

I love me some soup, friends! Really, really love. BUT I have a house full of pasta obsessed beings. No matter what I make – Baked Pesto Chicken, Pan Seared Sirloin Steak, for instance – there, right behind me, you will find my husband making a pot of pasta to go with what I prepared. 

In order to come to an understanding when we discuss soup, Creamy Tortellini Soup is where we all can and DO agree on.

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Just like any other, this Instant Pot Creamy Chicken Tortellini Soup is a bowl full of hearty comfort! Can’t you tell? Chock full of chicken, pasta, and veggies, yet my favorite part is that I got to prepare it in the Instant Pot! 

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INGREDIENTS NEEDED TO MAKE INSTANT POT CREAMY CHICKEN TORTELLINI SOUP

  • onions
  • carrots
  • celery
  • garlic
  • chicken
  • seasonings
  • chicken broth
  • dried cheese tortellini
  • spinach
  • half & half OR heavy cream

Tortellini Soup, instant pot, chicken soup, dinner recipe

HOW TO MAKE INSTANT POT CREAMY CHICKEN TORTELLINI SOUP

  1. First, we are going to combine the onions, celery, carrots, garlic, and chicken in our instant pot and sauté until chicken is browned and veggies are beginning to soften; about 5 minutes.
  2. Dried tortellini, broth, and seasonings will also be added to the pot and sealed.
  3. The soup is going to cook in the IP on “manual” for 5 minutes; then, wait 10 minutes to release pressure. If you do not have an “Instant Pot”, cook the soup in a pressure cooker for 13 minutes before releasing pressure/steam.
  4. When soup has finished cooking, remove the lid, stir in spinach and half & half; continue to cook for 1 minute on sauté, or until soup is heated through.
  5. Ladle into soup bowls and serve.

Instant Pot Creamy Chicken Tortellini Soup, pasta recipes, chicken noodle soup

As is my goal with most recipes I make for Diethood, this is a ONE POT dinner made in under 30 minutes. It is also a complete meal, all in one bowl. That’s it. That’s this Instant Pot Creamy Chicken Tortellini Soup.

It requires a bit of front-end chopping to prep the veggies and chicken, all in all, maybe 6.5 minutes of prep.

Instant Pot Creamy Chicken Tortellini Soup bowls, dinner instant pot, vegetables

In return, you will receive a cozy, warm, beyond delicious bowl filled with pasta + chicken + veggies + soup. 

WANT MORE SOUP? CLICK IT:

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

5 from 2 votes
Instant Pot Creamy Chicken Tortellini Soup - Loaded with chicken, veggies, and cheesy tortellini, this is the easiest, yet most flavorful soup that needs to be a part of your instant pot dinner line-up!
Instant Pot Creamy Chicken Tortellini Soup
Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
 

Loaded with chicken, veggies, and cheesy tortellini, this is the easiest, yet most flavorful soup that needs to be a part of your instant pot dinner line-up!

Course: Dinner
Cuisine: Italian
Keyword: instant pot chicken recipe, instant pot dinner recipe, instant pot soup recipe, instant pot tortellini recipe
Servings: 6 Servings
Calories: 359 kcal
Ingredients
  • 1 tablespoon butter
  • 1 yellow onion diced
  • 2 celery stalks sliced
  • 2 carrots thinly sliced
  • 1 to 2 garlic cloves minced
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper to taste
  • 6 cups fat free low sodium chicken broth
  • 9 ounces dried cheese tortellini
  • 1 bag 8 ounces fresh baby spinach
  • 1 cup half & half OR heavy cream
Instructions
  1. Set your Instant Pot on “SAUTE” and melt the butter.
  2. Add diced onions, celery, carrots, garlic, and chicken; add seasonings, salt and pepper, and continue to cook for about 4 to 5 minutes, or until chicken is browned and veggies are just beginning to soften.
  3. Stir in chicken broth and tortellini; close the lid and lock it.
  4. Set the steam release to “SEALING”.
  5. Press “MANUAL” and adjust the time to 5 minutes.
  6. When the cycle is finished, wait 10 minutes and then manually release the pressure.
  7. Remove lid and press “SAUTE” again.
  8. Stir in the spinach and half & half; cook for 1 to 2 minutes, or until soup is heated through.
  9. Taste for seasonings and adjust accordingly.

  10. Ladle into soup bowls and serve.
Recipe Notes

WW FREESTYLE SMART POINTS: 7

*If you have a standard pressure cooker; lock in lid and cook for 13 minutes before releasing pressure.

*This recipe works with dried tortellini. For frozen or fresh tortellini, add them at the end, together with the cream and spinach; cook for 3 to 5 minutes, or until tortellini is done. Check the instructions on the package to see how long they need to be cooked and follow the suggested time.

Nutrition Facts
Instant Pot Creamy Chicken Tortellini Soup
Amount Per Serving
Calories 359 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 120mg 5%
Potassium 661mg 19%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 3g
Protein 28g 56%
Vitamin A 75.4%
Vitamin C 5.1%
Calcium 14.1%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Responses
    1. Hi!
      Yep, you can definitely freeze this soup, but the tortellini might turn out a bit soggy after it is defrosted. That has happened to me on a few occasions, but not always. To freeze the soup, just let the soup cool down completely, transfer it to large ziploc bags or airtight containers, and freeze it. To defrost, run the bottom of the freezer container under hot water for a little while, just enough to loosen…then place the frozen soup into a saucepan and slowly allow it to defrost over the medium-low heat.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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