Instant Pot Creamy Tortellini Chicken Soup
Creamy, cozy Instant Pot Creamy Tortellini Chicken Soup is a quick, comforting and filling soup that the whole family will want over and over!
SOUP IN UNDER 30 MINUTES
Remember how popular the instant pot was a few years ago? Everyone was getting them for Christmas and I got constant requests for instant pot recipes. I couldn’t get them out fast enough. Then it was air fryer recipes. Those both seem to dropping off in popularity (at least they are on my site) as most faddish small appliances do over time (except for the slow cooker – that one isn’t going anywhere, ha!) There are still a few die hard fans out there so that is why I still occasionally create an instant pot recipe. I love how easy this Instant Pot Creamy Tortellini Chicken Soup is to make. You don’t need a whole lineup of ingredients and it comes together easily in the pressure cooker!
FREQUENTLY ASKED QUESTIONS:
Use 1 pound raw chicken breast or thighs, add to the Instant Pot before cooking on manual/high setting. Add about a cup of broth to the pot. You’ll need to cook on high for 10 minutes.
Yes, in fact it’s an easy soup to make on the stove. Since you’re using precooked chicken, it’s just a matter of throwing everything in a pot and heating it all up.
In a large pot or Dutch oven, heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for 4–5 minutes, until softened.
Stir in chicken breasts, Italian seasoning, salt, pepper, and chicken broth. Bring it all to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes. Stir in tortellini and heavy cream. Simmer for 5–7 minutes, until tortellini is tender and everything is warm.
Yes, this is another easy recipe to convert to a crock pot soup.
In your slow cooker, add cooked chicken, chicken broth, heavy cream, diced onion, minced garlic, carrots, celery, Italian seasoning, salt, and pepper.
Cover and cook on low for 4–5 hours or high for 2–3 hours until the vegetables are tender.
About 30 minutes before serving, stir in the tortellini, heavy cream, and spinach. Continue cooking until the tortellini is tender and heated through. Taste and adjust seasoning as needed, then serve.
Scraping the bottom of the pot really well after adding broth will prevent burning and add delicious flavor.
Some of my favorites are Breadsticks, Garlic Bread, Garlic Knots, Garlic Naan, crusty bread with butter. You can’t go wrong with a big mixed greens salad with a light vinaigrette or your favorite dressing with a big bowl of this soup either. And of course, a side of your favorite veggies like roasted or sautéed vegetables like asparagus, zucchini, or Brussels Sprouts are great options.
Sure. I think gnocchi would be another delicious option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I haven’t tried freezing this soup. I suppose you could but you have to be careful with freezing cream based soups. The cream likes to separate when reheating so reheat slowly would be my best advice.
Reheat gently on the stovetop or in the microwave in 30-second intervals until hot.
The tortellini will absorb the broth, add extra broth and cream when reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter – you can use salted or unsalted butter.
- onion, celery and carrots – some stores are now carry pre-chopped containers of diced onion, celery and carrots (it might say ‘mire-poix’ on the container), this can be a great time saving option as well.
- Italian seasoning – I go with standard Italian seasoning but you could use poultry seasoning, a little thyme, or even cajun seasoning for a little kick.
- chicken broth– you can use low or no sodium chicken broth to help control the amount of sodium in this recipe. You can even use Homemade Chicken Broth if you have some on hand.
- rotisserie chicken – If you don’t want to use rotisserie chicken, try boiling, roasting or pan frying some chicken to use in this (breasts or thighs both work.)
- fresh cheese tortellini– I prefer to use fresh cheese tortellini (the kind you get in the refrigerated section) instead of frozen for the best texture. If using frozen tortellini, let it partially thaw first. Use your favorite tortellini filling – cheese, meat, mushroom, etc.
- ground nutmeg– this is an optional ingredient. Nutmeg is optional but adds a nutty warmth to the soup. Just a tiny little bit does the trick!
- spinach– You can omit the spinach or add kale.
- heavy whipping cream– You could swap half-and-half for the heavy cream. Or in a pinch, you could use a little evaporated milk.
- freshly grated Parmesan cheese– this is an optional ingredient that I used for serving
HOW TO MAKE INSTANT POT CREAMY TORTELLINI CHICKEN SOUP:
Set Instant Pot to Sauté mode. Once hot, melt butter, and add onions, celery, carrots, Italian seasoning, salt, and pepper. Cook for 5 minutes, stirring occasionally, until vegetables are softened. Pour in broth, scraping up any browned bits from the bottom of the pot. Cancel sauté mode. Secure the lid and set the valve to sealing. Cook on manual/high pressure for 2 minutes.
Once done, allow a 5-minute natural release, then do a quick release of the remaining pressure. Carefully open the lid and switch back to sauté mode. Add chicken, tortellini, and nutmeg. Stir to combine. Cook for 3-5 minutes, or until the tortellini is tender. Stir in spinach and heavy cream and cook until the spinach is wilted, about 2-3 minutes.
Ladle into bowls and top with fresh chopped parsley and grated Parmesan, if desired. Enjoy!
CRAVING MORE RECIPES?
Instant Pot Creamy Tortellini Chicken Soup
Ingredients
- 2 Tablespoons butter (can use salted or unsalted)
- ½ yellow onion, diced
- 1 cup diced celery
- 2 cups diced carrots
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth (1-quart, can use low sodium or no sodium broth)
- 2 cups cooked rotisserie chicken, shredded
- 9 ounce package fresh cheese tortellini
- ½ teaspoon ground nutmeg (optional)
- 1 cup chopped spinach
- ½ cup heavy whipping cream
- fresh chopped parsley (optional, for garnish)
- freshly grated Parmesan cheese (optional, for serving)
Instructions
- Set Instant Pot to Sauté mode. Once hot, melt 2 Tablespoons butter and add 1/2 yellow onion, diced, 1 cup diced celery, 2 cups diced carrots, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
- Then pour in 4 cups chicken broth scraping up any browned bits from the bottom of the pot (don't skip this step or you might get a burn notice.) Cancel sauté mode. Secure the lid and set the valve to sealing. Cook on manual/high pressure for 2 minutes.
- Once done, allow a 5-minute natural release, then do a quick release of the remaining pressure.
- Carefully open the lid and switch back to sauté mode. Add 2 cups cooked rotisserie chicken, shredded, 9 ounce package fresh cheese tortellini and ½ teaspoon ground nutmeg. Stir to combine.
- Cook for 3-5 minutes, or until the tortellini is tender.
- Stir in 1 cup chopped spinach and ½ cup heavy whipping cream and cook until the spinach is wilted, about 2-3 minutes. Turn off saute mode.
- Ladle into bowls and top with fresh chopped parsley and freshly grated Parmesan cheese, if desired. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes 4-6 servings depending on the size of your servings.
- Also, this recipe timing doesn’t account for the time needed for the Instant Pot to come to pressure or to release the pressure.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Was very delicious and easy to make
I don’t have an instant pot can I use a crockpot instead? If so how long do I cook it and whàt setting?
Yes, I go into detail above in the frequently asked questions 🙂