Chicken Tortellini Soup

4.67 from 6 votes
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Chicken Tortellini Soup is loaded with chicken, veggies, and cheesy tortellini. It’s the easiest, yet most flavorful soup that needs to be a part of your Instant Pot dinner lineup!

For more delicious soup recipes, try my tomato tortellini soup or Italian sausage soup. Both pair perfectly with a side of no-knead skillet bread for a delicious, hearty meal.

Overhead image of a black bowl with creamy chicken tortellini soup.


Instant Pot Chicken Tortellini Soup

I adore soup, friends! I really, really love it. But I have a house full of pasta fanatics. No matter what I prepare—be it baked pesto chicken or pan seared sirloin steak—you’ll find my husband behind me, making a pot of pasta to accompany it. So, when it comes to soup, creamy tortellini soup is our common ground. It’s a dish we all agree on and thoroughly enjoy.

This creamy chicken tortellini soup recipe is a savory and flavorful 20-minute meal filled with tender chicken bites, spinach, carrots, and cheese tortellini. Tasty and super easy to make, you’ll love how quickly it all comes together. It’s like a classic chicken noodle soup but with the added creaminess of rich, velvety cream.

Creamy chicken tortellini soup served in black soup bowls.

Ingredients You’ll Need

This family favorite creamy chicken tortellini soup is a bowl full of hearty comfort! It’s packed with simple ingredients like chicken, pasta, and fresh vegetables, and the best part is that it’s all prepared in the Instant Pot! Scroll to the recipe card below for complete instructions and ingredient amounts.

  • Butter: Used to sauté the vegetables and chicken. You can also just use some olive oil.
  • Yellow onion: A diced onion adds sweetness and aroma to the soup. White onion is also okay to use.
  • Celery: Provides a subtle flavor and crunch.
  • Carrots: Sliced carrots add a natural sweetness.
  • Garlic: Minced fresh garlic enhances the overall flavor. Garlic powder can be used.
  • Boneless skinless chicken breasts: Substitute with boneless skinless chicken thighs or turkey breasts.
  • Italian Seasoning: A blend of herbs that adds a classic Italian flavor. Herbs de Provence or a mix of basil, oregano, and rosemary are great alternatives.
  • Dried thyme: Dried oregano will also work.
  • Salt and black pepper: Enhances and balances the flavors of the soup.
  • Chicken broth: Vegetable broth or homemade chicken stock can be used.
  • Tortellini: This recipe works best with dried cheese tortellini, but you can also use fresh or frozen.
  • Fresh baby spinach: You can substitute the spinach with kale or Swiss chard.
  • Half & half OR heavy cream: Adds creaminess and richness to the soup.
  • Chopped fresh parsley and Parmesan cheese: For garnish.

How To Make Chicken Tortellini Soup in the Instant Pot

As with most of my recipes on Diethood, our Instant Pot Chicken Tortellini Soup is a one-pot dinner made in under 30 minutes, offering a complete meal in a single bowl. With just about 5 minutes of chopping to prep the veggies and chicken, you’ll be rewarded with a cozy, warm, and delicious bowl filled with pasta, chicken, veggies, and soup.

  1. Sauté the Ingredients: Set your Instant Pot to “saute” and melt the butter. Add the diced onions, celery, carrots, garlic, and cubed raw chicken. Cook for about 5 minutes, until the chicken is browned and the vegetables begin to soften.
  2. Add Tortellini and Broth: Add the dried tortellini, chicken broth, and seasonings to the pot. Seal the lid and set the steam release to “sealing”.
  3. Pressure Cook: Select the “manual” setting and adjust the time to 5 minutes. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  4. Incorporate Spinach and Cream: Remove the lid and set the Instant Pot back to “saute”. Stir in the fresh spinach and half & half, cooking for an additional 1-2 minutes until the soup is heated through.
  5. Serve: Ladle the soup into bowls, top with freshly grated parmesan cheese and parsley, and serve it hot.
Stirring through a chicken tortellini soup in a pot.

Recipe Tips and Variations

  • Traditional Pressure Cooker: If using a classic pressure cooker, cook the soup for 13 minutes before releasing the pressure.
  • Tortellini Variations: This recipe works with dried tortellini. For frozen or fresh cheese tortellini, add them at the end with the cream and spinach, cooking for 3 to 5 minutes or until done. Check the package instructions for the recommended cooking time.
  • Customize the Protein: If time is of the essence, grab a rotisserie chicken, shred the meat, and add it to this soup together with the spinach and cream.
  • Customize the Vegetables: Feel free to add or substitute vegetables based on your preference. Bell peppers, zucchini, or mushrooms can be great additions.
  • Adjust the Creaminess: For a lighter version, use half-and-half or even whole milk instead of heavy cream. Alternatively, for a richer soup, add an extra splash of cream.
  • Make It Spicy: For a bit of heat, add red pepper flakes or a dash of hot sauce to the soup.
Close-up of tortellini soup served in a black soup bowl.

Serving Suggestions

For a perfect meal during soup season, serve this creamy chicken tortellini soup recipe with a side of warm garlic bread. The rich flavors of the soup paired with the crusty bread create a comforting combination that the whole family will love. Ladle the soup straight from the soup pot into bowls, and enjoy a cozy, delicious dinner together.

To round out the meal, add a cabbage cucumber salad or a crunchy kale salad for a cool and refreshing contrast. Keep with the Italian theme and serve it alongside this amazing tomato burrata salad!

Storing Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it gently on the stovetop or in the microwave.

More Easy Soup Recipes

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4.67 from 6 votes

Chicken Tortellini Soup

Packed with chicken, veggies, and cheesy tortellini, this is the easiest and most flavorful soup that deserves a spot in your Instant Pot meal rotation!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 celery stalks, sliced
  • 2 carrots, thinly sliced
  • 1 to 2 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon dried thyme
  • salt and freshly ground black pepper, to taste
  • 6 cups chicken broth
  • 9 ounces dried cheese tortellini
  • 8 ounces fresh baby spinach
  • 1 cup Half & Half, or heavy cream
  • grated Parmesan cheese, for serving, optional
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  • Set your Instant Pot on “saute” and melt the butter.
  • Add the diced onions, celery, carrots, garlic, and chicken; add seasonings, salt, and pepper, and continue to cook for about 4 to 5 minutes, or until the chicken is browned and the veggies are just beginning to soften.
  • Stir in the chicken broth and tortellini; close the lid and lock it.
  • Set the steam release to “sealing”. Press “manual” and adjust the time to 5 minutes.
  • When the cycle is finished, wait 10 minutes and then manually release the pressure. Remove lid and select “saute” again.
  • Stir in the spinach and half & half; cook for 1 to 2 minutes, or until the soup is heated through.
  • Taste for seasonings and adjust accordingly. Ladle into soup bowls, top with grated parmesan cheese if you like, and serve.


  • If you have a standard pressure cooker, lock in the 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 the tortellini is done. Check the instructions on the package to see how long they need to be cooked and follow the suggested time.
  • Store leftovers in an airtight container and refrigerate for up to 4 days.


Calories: 359kcal | Carbohydrates: 33g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 120mg | Potassium: 661mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 4.2mg | Calcium: 141mg | Iron: 1.8mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Taylor says:

    Tried this recipe tonight, and it has great flavor. I shredded rotisserie chicken instead of buying raw chicken breasts, and it was still very good. The tortellini is a little mushy and breaking apart. Not sure if it’s because of my use of rotisserie chicken or not. Definitely will make again though!

  2. Pam says:

    How long would you cook if using frozen chicken? And is a serving 1 cup? I can’t wait to try this!

  3. Niki at Toot's Mom is Tired says:

    I love tortellini! I’m definitely going to try this. Thanks for the recipe!

  4. Alex says:

    Can left overs be frozen?.

    1. Katerina Petrovska says:

      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.

  5. jessica |novice chef says:

    My Instant Pot is my BFF right now! I’m seriously craving this!

  6. PinkRebel says:

    Thanks Harini

  7. Patricia @ Grab a Plate says:

    I could totally gobble up TWO bowls! This looks so good with all sorts of great ingredients!

  8. Jacque Hastert says:

    This might be my new favorite soup to make in my IP.

  9. Trish Rosenquist says:

    Always looking for new instant pot recipes. This one looks like a winner!

  10. Karlynn says:

    Totally craving a big bowl of this right now 🙂