This Creamy Instant Pot Tortellini Soup Recipe is out of this world delicious! Juicy chicken, cheesy tortellini, and fresh baby spinach make this an easy weeknight meal that the whole family will love. It also makes great leftovers for lunch or dinner the next day.
Nothing makes me happier than only having one pot to clean after making dinner. Throw in the fact that this hearty meal is perfect for a chilly night and I'm in heaven! Serve it with a side of crusty bread or a side salad depending on your mood.
How To Make This Creamy Tortellini Soup Recipe In The Instant Pot
To make this Instant Pot Soup Recipe you will want to start off by using the saute function. This is one of the things I love about the Instant Pot because you can literally make a one-pot meal so it's quick and less of a pain to clean up.
You will start by sauteeing the minced shallot and then adding the minced garlic towards the end of the saute-cooking cycle. Then it's time to add the chicken, diced tomatoes, chicken broth, bay leaf, Italian seasoning, and salt and pepper. At this point, you put the lid on your Instant Pot and hit pressure cook.
Ingredients Needed & Possible Variations
- Shallot: Most soups typically call for regular yellow onion. I personally love the more sweet flavor of shallots. Personally, I don't like the sharp bite that comes with the taste of an onion, so the shallot is my preferred choice in many of my recipes. If you like yellow onions then by all means use them instead of the shallots.
- Boneless Skinless Chicken Thighs: When making this soup I realized most of the time other recipes use sweet Italian sausage. As much as I love the flavor of sausage in soup, I've been trying to incorporate more chicken into my diet so that's why I chose chicken thighs. If you're going to use sausage, you will want to saute it at the same time as the shallot in the bottom of the pot to make sure it's nice and browned before adding the broth and other ingredients. Alternatively, you could try something in the middle and use ground beef or chicken sausage as well.
- Spinach & Cheese Tortellini: Since this recipe calls for fresh baby spinach, I thought it would be nice to include some in the tortellini as well. The combination of cheese and spinach is just perfect for this creamy soup. I buy the fresh tortellini that's in the refrigerator section at my local grocery store. It cooks quickly and tastes delicious!
- Fresh Basil: I love fresh basil and use it any chance I can. Typically, I'll buy the little plant from the grocery store and keep it on my kitchen windowsill for a couple of weeks. If you can't find fresh basil for some reason you can certainly use dried basil instead. I would recommend 2 teaspoons of dried basil if that's what you are going to use.
- Fresh Baby Spinach: If you're looking to up the nutritional value of your soup, don't skip the spinach. If you don't have any available you could also use fresh arugula or kale.
- Heavy Cream: This is what gives the soup its creaminess. If you don't want to use heavy cream, you could use milk, but it won't have the same consistency. A possible variation would be to use coconut milk instead of cream, but it will change the flavor a bit. It's up to you and your preferences and dietary needs.
How To Store For Later
If you like to meal prep for the week, this tortellini soup is great for several days. Just put any leftovers in an airtight container and store them in the fridge for 3 to 5 days.
Can I Make This Without An Instant Pot?
Don't own an electric pressure cooker? No worries! You can still make this cozy soup recipe on the stovetop or in a slow cooker. Below is how to approach cooking them with these alternative methods.
Stove Top: I suggest using a large soup pot or dutch oven for this method. Make the soup exactly as you would in the Instant Pot by sauteing the shallot and garlic in olive oil over medium heat to start. Then add the ingredients in the same order as the directions below.
When cooking the chicken on the stove, you will want to bring the mixture to a boil then put the lid on your pot, reduce the heat to low, and simmer for about 20 minutes or until the chicken is cooked all the way through.
Then bring the stove back to a low boil while adding the tortellini, basil, spinach, and heavy cream. Cook according to the tortellini package directions. Once the tortellini is fully cooked your soup is ready!
Slow Cooker: Another great option for making this hearty tortellini soup, is using a crockpot. If you have a little bit more prep time, this method works great. You will want to saute the shallot and garlic together in a small pot on the stove first.
Then add it to the slow cooker with the chicken broth, chicken thighs, diced tomatoes, and seasonings. Cook on low for 5-6 hours or on high for 3-4 hours. For the last 30 minutes of cook time on the low setting add the tortellini, basil, baby spinach, and heavy cream.
When it's done, keep on warm or serve immediately.
Creamy Instant Pot Tortellini Soup With Chicken
- Instant Pot
- Wooden Spoon
- Measuring Spoons
- 2 tablespoon Olive Oil
- 1 Shallot Minced
- 2 teaspoon Garlic Minced
- 1.5 lbs Boneless Skinless Chicken Thighs
- 4 cups Chicken Broth
- 14.5 oz can Diced Tomatoes
- 1 Bay Leaf
- 2 teaspoon Italian Seasoning
- Salt & Black Pepper to Taste
- 20 oz Bag of Fresh Spinach & Cheese Tortellini
- ¼ cup Fresh Basil
- 2 cups Fresh Baby Spinach
- 1 cup Heavy Cream
- Parmesan Cheese
- Fresh Basil
- Drizzle the olive oil in the bottom of the Instant Pot and select the saute function.
- When the oil is hot add the minced shallot and cook until softened. Then add the minced garlic and saute for another minute.
- Then add the chicken broth to the pot and deglaze any browned bits using a wooden spoon.
- Add the chicken thighs, diced tomatoes, Italian seasoning, bay leaf, salt, and pepper. Turn the pot off by selecting the cancel button.
- Secure the lid of the instant pot and make sure your vent is closed.
- Select Manual or Pressure Cook and set the time for 15 minutes. The Instant Pot will preheat before it starts counting down the 15 minutes. It can take about 10-15 minutes depending on how much chicken you added.
- When time is up, make sure to quick release the steam using the pressure valve. Watch out for the hot steam!
- Remove the chicken to a cutting board with a pair of tongs. Cut into cubes or shred with two forks.
- Turn off the Instant Pot by pressing the cancel button. Set the Instant Pot To Saute.
- Return the shredded chicken to the pot along with the tortellini, spinach, fresh basil, and heavy cream.
- Cook for 4 minutes or according to your package directions for the tortellini.
- Remove the bay leaf, and serve immediately with fresh basil and shaved parmesan on top.
I’m really happy that you are trying out my recipe. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.