Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is a creamy tomato-based soup with bites of tender chicken, cheesy tortellini and fresh, bright green spinach. This one-pot recipe is sure to be a crowd-pleaser; including with your little ones! Enjoy!
We grew up eating tortellini soup, and I remember always loving it. The warm, flavorful broth, bites of cheesy tortellini, and bits of spinach made this a favorite! Now years later I am making this for my own family 🙂 I love the memories it brings back when we eat it along with getting to see my own kids actually enjoy eating this Chicken Tortellini Soup and even ask for more makes this a mama win!
But now years later, I have a secret appliance that makes this and many other recipes SO SO SO quick and easy! The Instant Pot has completely changed cooking in our household! If you are on the fence or still haven’t decided, here is why I’m in love with this appliance! Between the Instant Pot, my Sous Vide machine, and Instacart, I’m actually starting to enjoy cooking 😉
Soup Sunday is a great way to have a quick and easy meal and use up a lot of extra ingredients you have.
The new question I’m always asking them is “is this recipe blog-worthy?” Their response was an animated shout that yes it was 🙂
Creamy chicken tortellini soup
All of my kids are very different eaters with different taste preferences. However, all of them loved this recipe. Well, in all honesty, all but my 19-month-old who seems to be on a mealtime strike and only wants to eat on the go walking around 😉
This hearty soup recipe is packed full of flavor. One of my favorite aspects of making soups is that you can substitute or leave out any ingredients that are not favorites in your household. This specific version of this recipe has meat. However, if you are looking for a budget-friendly or vegetarian version, simply omit the chicken! My family loves the addition of the chicken of this recipe, however, I prefer without 🙂 You’ll have to try for yourself and decide on your favorite way 🙂
We love soup with freshly toasted bread with butter, or traditional pão de queijo, brazil cheese bread. These Brazilian cheese bread balls are the perfect addition to any meal that pairs great with a slice of bread 🙂
Our new favorite with this tortellini soup is a Brazilian cheese bread margarita panini. It is so good and pairs perfectly with this soup!
Ingredients for this recipe
- olive oil
- yellow onion
- dried basil
- tomato paste
- chicken broth
- petite diced tomatoes, with juices
- chicken (I used pre-cooked chicken to make it simple, but you can substitute raw!)
- fresh cheese tortellini (or you can use frozen)
- spinach (you can also use kale if you prefer)
- Parmesan cheese
- whole milk
How to make chicken tortellini soup in the Instant Pot
Read these alternatives before starting
Heads up: Before we dive into the instructions there are two main parts of this recipe that you can adjust.
- Frozen tortellini- If you use frozen tortellini adjust cooking time from 6 to 10 minutes and put the tortellini in at the end along with the other ingredients in step 9.
- Fresh chicken- If you choose to use raw chicken, you will want to put it in with the rest of the ingredients during step 5 instead of waiting until the end.
Step 1: Chop onion and garlic
Hands down my favorite way to do this is by using this Ninja food processor! One base with a variety of attachments such as a blender, grader etc. makes onion chopping, quick, easy, and almost tearless 😉
Step 2: Heat oil
Turning your Instant Pot to sauté, heat your oil.
You will know it is heated if you drop a clove of garlic in and the oil sizzles! (make sure to remove the clove)
Step 3: Sauté the onions and garlic
Add in the chopped onions and garlic cloves. Using a wooden spatula, stir until the onions are translucent and done.
Step 4: Deglaze the Instant Pot
This is the most important part of using an Instant Pot and having a recipe turn out successful! You must deglaze the pot and make sure that there are no bits of food burned/stuck to the bottom of the pot. If there are, partway through the cooking time, the pot will give you a “burn” error. Trust me, it’s a lot harder to scrape off once your pot is full! Take the time now and clean it well.
Two ways to do this:
- Liquid: Pour a little liquid in the pot and using a flattened wooden spoon, scrape the bottom of the pan until clean.
- Wine: I keep an inexpensive bottle of white wine purely for this purpose! The alcohol in the wine makes it SO EASY to clean the bottom of a pan!
Step 5: Add-in
Now that your Instant Pot is clean, add-in: the basil, chicken broth, tortellini, tomatoes, tomato paste, salt, and pepper. (If you are using raw chicken, now is the time to add that in as well).
NEVER add in the tomato paste first! It will instantly begin burning and will guarantee to give you the burn notice during cooking. Instead, I always start with the liquids.
Step 6: Pressure cook
Turn the Instant Pot to “pressure cook” (or “manual” depending on your model). Adjust the time to 6 minutes. (10 minutes if using raw chicken).
Step 7: Cut chicken
I’m weird in that I don’t like working with raw meat. So I prefer to buy the pre-cooked chicken so that all I have to do is cut it up while the soup is cooking. However, you can definitely use raw!
You will skip this step if you are using fresh chicken.
Step 8: Quick release
After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release. Once all the steam has stopped coming out of the pot, it is all gone and ready to be safely opened!
Step 9: Add-in
Once the pressure has released from the pot and you can remove the lid, add in the chicken chunks, Parmesan cheese, spinach, and milk. Then replace the lid and let sit. (Now is the time to add the frozen tortellini if you are going that route).
Step 10: Let sit
With the lid on, let the soup sit for 5 minutes in order to heat up the pre-cooked chicken.
Step 11: Serve and enjoy!
Grab a ladle, serve warm and enjoy!
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- Pressure cooker
- Ninja Food-Processor/Blender Kitchen System
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 Tablespoon dried basil
- 2 Tablespoons tomato paste
- 4 cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes with juices
- 1 1/2 pounds boneless, skinless chicken breasts* *I use pre-cooked chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups fresh cheese tortellini *for frozen tortellini up cook time to 10 minutes
- 3 cups packed spinach fresh
- 1/2 cup Parmesan cheese
- 1 cup whole milk
- Chop onions and garlic: Throw your onion and garlic in the food processor and chop them up!
- Heat oil: Add in the oil to the Instant Pot and heat up.
- Sauté the onions and garlic: Once the oil is hot, add the onions and garlic. Cook until onions are clear.
- Deglaze the bottom of Instant Pot: Using a flat spatula scrape the bottom of the pot so that no pieces of food are stuck to the bottom.
- Add-in: Add in the basil, chicken broth, tortellini, tomatoes, tomato paste, salt, and pepper.
- Pressure cook: Turn the Instant Pot to Pressure cook and cook for 6 minutes.
- Cut chicken: While the soup is cooking, cut up the chicken into bite sizes pieces and set aside.
- Quick-release: After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release.
- Add-in: Once the pressure has released from the pot and you can remove the lid, add in the chicken chunks, Parmesan cheese, spinach, and milk. Then replace the lid and let sit.
- Let sit: With the lid on, let the soup sit for 5 minutes in order to heat up the pre-cooked chicken.
- Serve: Once the chicken is warmed through, ladle the soup into bowls and serve!