Instant Pot Chicken Tortellini Soup

$- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 (9 oz) package cheese tortellini - 1 can (14.5 oz) diced tomatoes, undrained - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups fresh spinach - Grated Parmesan cheese for serving - Fresh parsley for garnish (optional) The chicken breasts form the heart of this soup. They provide a nice protein boost. I always choose boneless and skinless for easy shredding later. Olive oil adds flavor and helps in cooking the onions and garlic. I love the rich taste it brings. Onions and garlic are key for a great base, giving depth to the broth. Carrots and celery add texture and sweetness. They balance the savory notes of the broth. Diced tomatoes bring acidity, making the soup bright and tangy. Italian seasoning gives it that classic Italian flavor. A mix of herbs like oregano and basil makes this soup sing. Fresh spinach adds color and nutrients. It wilts quickly, adding freshness to each bowl. You can change things up based on what you have. Add different veggies like zucchini or bell peppers for more color and taste. Swap the cheese tortellini for other types, like spinach or mushroom tortellini. You can even use gluten-free tortellini if needed. For an extra kick, toss in some red pepper flakes or a splash of lemon juice. If you want a creamy soup, stir in some heavy cream or cream cheese right before serving. {{ingredient_image_1}} Start by gathering your ingredients. Chop one medium onion, mince two cloves of garlic, and dice three carrots and two celery stalks. Set your Instant Pot to the 'Sauté' function. Pour in one tablespoon of olive oil and let it heat up. Once hot, add the chopped onion. Sauté for about three to four minutes until the onion is soft and see-through. Next, stir in the minced garlic, diced carrots, and celery. Sauté these veggies for another three minutes. This step builds a great flavor base for your soup. Now, season one pound of boneless, skinless chicken breasts with salt and pepper. Nestle the chicken into the vegetable mixture. Pour in four cups of chicken broth and one can of undrained diced tomatoes. Add one teaspoon of Italian seasoning and stir everything together. Close the lid of the Instant Pot and set the valve to sealing. Cook on 'Manual' high pressure for eight minutes. Once the timer goes off, carefully turn the valve to venting for a quick release. This keeps the soup nice and hot. After releasing the pressure, take out the chicken breasts. Use two forks to shred the chicken. Return the shredded chicken to the pot. Add one package (nine ounces) of cheese tortellini and two cups of fresh spinach. Stir well and set the Instant Pot back to 'Sauté' for about five minutes. This cooks the tortellini and wilts the spinach. Taste the soup and adjust the seasoning if needed. Serve hot, topped with grated Parmesan cheese and fresh parsley if you like. Enjoy your delicious Instant Pot Chicken Tortellini Soup! To shred chicken well, start with cooked, warm chicken. I find using two forks works best. Hold one fork steady and use the other to pull apart the chicken. Shred it into bite-sized pieces. If you want smaller pieces, chop with a knife after shredding. This chicken adds great texture to your soup. To boost the flavor, add fresh herbs like basil or thyme. You can also squeeze in some lemon juice for brightness. If you like spice, try adding red pepper flakes. For a richer taste, use homemade chicken broth. Always taste the soup before serving. Adjust salt and pepper to your liking for the best results. One mistake is overcooking the chicken. Eight minutes is perfect for tender chicken. Another error is skipping the sauté step. Sautéing the veggies first builds a great base for flavor. Don't forget to vent the pot quickly after cooking! This helps keep the tortellini from becoming mushy. Avoid these mistakes for a perfect soup every time. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup. Always choose fresh spinach and high-quality chicken broth for the best results. Cook Tortellini Separately: If you prefer your tortellini to have a firmer texture, consider cooking it separately in boiling water and adding it to the soup just before serving. Adjust Seasoning: Taste your soup before serving and adjust the seasoning as needed. A little extra salt or Italian seasoning can make a big difference in flavor. Make It Creamy: For a creamier soup, stir in some heavy cream or half-and-half after cooking. This adds richness and a lovely texture. {{image_2}} You can make this soup vegetarian by swapping out the chicken. Use 1 can of chickpeas or 1 cup of diced tofu instead. These options add protein and texture. You can also increase the amount of veggies. Try adding bell peppers, zucchini, or mushrooms for extra flavor. This change keeps the soup hearty and satisfying. If you prefer another meat, consider turkey or sausage. Ground turkey works well. Brown it in the pot before adding vegetables. For sausage, use links or crumbles for a spicy kick. Both options will change the flavor but still fit nicely in the soup. You can adjust the soup for different diets. For gluten-free needs, use gluten-free tortellini. Check labels to ensure they fit your diet. If you're watching sodium, use low-sodium broth and tomatoes. For dairy-free diets, skip the cheese or use a vegan substitute. These swaps make the soup accessible for everyone. To store leftovers, first let the soup cool down. Then, pour the soup into an airtight container. Make sure to leave some space at the top for expansion. Seal the container tightly and store it in the fridge. Leftover soup lasts about three to four days. When you are ready to eat, reheat the soup on the stove. Pour the soup into a pot and heat over medium heat until warm. Stir often to heat evenly. You can also use a microwave. Transfer the soup to a microwave-safe bowl. Heat for one to two minutes, stirring halfway through. To freeze the soup, use a freezer-safe container. Leave some space at the top for the soup to expand. The soup can be frozen for up to three months. When you want to eat it, thaw the soup overnight in the fridge. Then reheat it on the stove or in the microwave. Yes, you can use frozen tortellini in this soup. Add the frozen tortellini directly to the pot. You may need to cook it a bit longer to ensure it's fully heated. This makes the meal even easier. Frozen tortellini saves time and still tastes great in the soup. You can add cooked beans, diced ham, or cooked sausage for extra protein. Chickpeas also work well. If you want to keep it simple, just add more chicken. This adds flavor and makes the soup heartier too. This soup lasts for about 3 to 4 days in the fridge. Store it in an airtight container for best results. Reheat it on the stove or in the microwave. If you want to keep it longer, consider freezing it. This article covered key ingredients for your dish, step-by-step cooking, and helpful tips. You learned how to customize with different ingredients and store leftovers effectively. Don’t forget the cooking mistakes to avoid! With these insights, you can make a tasty soup everyone will enjoy. Experiment with flavors and options that suit your taste. Enjoy creating and sharing this dish with family and friends!$

Instant Pot Chicken Tortellini Soup

A hearty and comforting chicken tortellini soup made quickly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 package (9 oz) cheese tortellini
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon Italian seasoning
to taste salt and pepper
2 cups fresh spinach
for serving grated Parmesan cheese
for garnish (optional) fresh parsley

Instructions

Set the Instant Pot to the 'Sauté' function and heat the olive oil.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Sauté for an additional 3 minutes.
Season the chicken breasts with salt and pepper, then nestle them into the vegetable mixture.
Pour in the chicken broth, diced tomatoes, and Italian seasoning. Stir to combine.
Close the lid of the Instant Pot and set the valve to sealing. Cook on 'Manual' high pressure for 8 minutes.
Once cooking time is complete, perform a quick release of the pressure by carefully turning the valve to venting.
Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
Add the tortellini and fresh spinach to the soup. Stir well and set the Instant Pot to 'Sauté' again for about 5 minutes, until the tortellini is cooked through and the spinach is wilted.
Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if using.

Notes

Feel free to add more vegetables or adjust seasoning to taste.

Keyword chicken, Instant Pot, soup, tortellini