Instant Pot Creamy Tortellini, Spinach, and Chicken Soup

In the whirlwind of weeknight dinners, finding a meal that’s both quick and satisfying can feel like striking gold. This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is exactly that – a culinary treasure that has become a staple in our home. From the moment the aroma of simmering garlic and basil fills the kitchen, you know you’re in for something special. My family, a notoriously picky bunch, devours this soup with gusto. The creamy tomato base is rich and comforting, perfectly balanced by the tender bites of chicken, cheesy tortellini that practically melt in your mouth, and vibrant pops of spinach. Even my veggie-averse child happily slurps down the spinach, convinced it’s part of the delicious creamy magic. What I love most is how effortlessly this soup comes together in the Instant Pot. Prep work is minimal, and the pressure cooker works its magic to create a flavorful, hearty soup in record time. If you’re looking for a one-pot meal that’s guaranteed to please, look no further. This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is about to become your new weeknight hero.

Ingredients

This recipe utilizes simple, wholesome ingredients to create a deeply flavorful and satisfying soup. Here’s everything you’ll need to bring this culinary delight to life:

• 2 tsp olive oil: The foundation of our flavor base, olive oil adds a fruity note and helps sauté the aromatics. Extra virgin olive oil is recommended for its richer flavor, but regular olive oil works just as well. You can also substitute with avocado oil or another neutral cooking oil if preferred.
• 1 medium yellow onion, diced: Onion is a key aromatic that builds depth and sweetness in the soup. Yellow onions are versatile and provide a balanced flavor. Dice the onion into small, even pieces for consistent cooking and texture. If you prefer a milder flavor, you can use a white onion.
• 2 cloves of garlic, minced: Garlic is another essential aromatic, adding pungent and savory notes. Freshly minced garlic is always best for flavor, but pre-minced garlic from a jar can be used for convenience. Adjust the amount to your preference – if you love garlic, feel free to add an extra clove!
• 1 Tbsp dried basil: Basil provides a sweet and slightly peppery herbaceousness that complements the tomato and chicken beautifully. Dried basil is convenient and shelf-stable. If you have fresh basil on hand, you can use about 3 tablespoons of chopped fresh basil, adding it towards the end of cooking for a brighter flavor.
• 2 Tbsp tomato paste: Tomato paste is a concentrated form of tomatoes that adds intense tomato flavor, richness, and a hint of sweetness to the soup. It also helps thicken the soup slightly. Don’t skip this ingredient – it makes a significant difference!
• 4 cups chicken broth: Chicken broth forms the liquid base of our soup and infuses it with savory chicken flavor. Use low-sodium chicken broth to control the salt content. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be substituted for a vegetarian option.
• 2 (14.5 oz) cans petite diced tomatoes, with juices: Diced tomatoes provide the main tomato flavor and texture to the soup. Petite diced tomatoes are ideal for soups as they break down easily and create a smoother consistency. Using the juices adds extra liquid and tomato flavor. You can use regular diced tomatoes if petite diced aren’t available. Fire-roasted diced tomatoes can add a smoky depth of flavor.
• 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts): Chicken is the protein component of the soup, making it hearty and satisfying. Boneless, skinless chicken thighs or breasts both work well. Chicken thighs are more flavorful and tender due to their higher fat content, while chicken breasts are leaner. Using a combination of both offers a balance of flavor and texture. You can also use pre-cooked rotisserie chicken for an even quicker meal – simply shred it and add it in with the tortellini and spinach.
• 1/2 tsp salt: Salt enhances the flavors of all the ingredients and seasons the soup. Start with 1/2 teaspoon and adjust to taste at the end. Kosher salt or sea salt are preferred for their pure flavor.
• 1/2 tsp pepper: Black pepper adds a subtle spice and depth of flavor. Freshly ground black pepper is recommended for the best flavor. Adjust the amount to your preference.
• 4 cups frozen cheese tortellini (or you can use fresh): Tortellini are cheese-filled pasta rings that add cheesy, comforting bites to the soup. Frozen cheese tortellini are convenient and readily available. Fresh tortellini can also be used and will cook slightly faster. You can use different types of cheese tortellini, such as ricotta and spinach, or even meat-filled tortellini if desired.
• 3 cups packed spinach (you can also use kale if you prefer): Spinach adds vibrant color, nutritional value, and a slightly earthy flavor to the soup. Fresh spinach is preferred for its delicate texture and bright green color. Packed spinach means you should firmly pack the spinach into your measuring cup. Kale can be substituted for a heartier green – just make sure to remove the tough stems and chop it into smaller pieces.
• 1/2 cup Parmesan cheese: Parmesan cheese adds salty, umami flavor and a cheesy richness to the soup. Freshly grated Parmesan cheese is recommended for the best flavor and texture. Pre-grated Parmesan can be used for convenience. You can also use Pecorino Romano cheese for a sharper, saltier flavor.
• 1 cup half and half, warmed: Half and half adds creaminess and richness to the soup without making it overly heavy. Warming the half and half before adding it to the hot soup prevents it from curdling. You can substitute with heavy cream for an even richer soup, or whole milk for a lighter option. For a dairy-free version, you can use full-fat coconut milk or cashew cream.

Instructions

This Instant Pot soup is surprisingly simple to make, even for beginner cooks. Follow these step-by-step instructions for a perfectly creamy and flavorful result:

1. Sauté Aromatics: Turn your Instant Pot to the “Sauté” function on the highest setting. Allow the pot to heat up for a minute or two. Add the olive oil to the bottom of the pot. Once the oil is heated (it will shimmer), add the diced onion. Sauté the onion, stirring occasionally, for about 2-3 minutes, or until it becomes softened and translucent. Add the minced garlic to the pot and continue to sauté for another 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Stir constantly during this step.
2. Build Flavor Base: Stir in the dried basil and tomato paste into the onion and garlic mixture. Cook for about 1 minute, stirring constantly, until the tomato paste deepens in color and becomes fragrant. This step, known as “blooming” the spices and tomato paste, enhances their flavor and adds depth to the soup.
3. Pressure Cook the Soup: Pour in the chicken broth, diced tomatoes (with their juices), chicken thighs and/or breasts, salt, and pepper into the Instant Pot. Give everything a quick stir to combine all the ingredients. Ensure the chicken is submerged in the liquid.
4. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button (depending on your Instant Pot model) and set the timer for 15 minutes on high pressure.
5. Release Pressure: Once the timer beeps, indicating the cooking cycle is complete, carefully release the pressure. You can do a Quick Release by gently moving the valve to the “Venting” position. Be cautious as steam will be rapidly released. Alternatively, you can allow for a Natural Pressure Release for about 10 minutes, then release any remaining pressure manually. Quick Release is generally preferred for this recipe to prevent overcooking the chicken.
6. Shred Chicken: Carefully remove the chicken from the Instant Pot using a slotted spoon or tongs and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks. Alternatively, you can chop the chicken into cubes if you prefer.
7. Add Tortellini and Finish: Return the shredded chicken back to the Instant Pot. Stir in the frozen tortellini, packed spinach, and Parmesan cheese.
8. Sauté to Heat Tortellini: Turn the Instant Pot back to the “Sauté” function (you may need to press “Cancel” and then “Sauté” again). Sauté the soup for about 3-5 minutes, stirring frequently, until the tortellini are heated through and tender. The spinach will wilt and become tender during this time. Avoid overcooking the tortellini, as they can become mushy.
9. Stir in Creaminess: Turn off the “Sauté” function by pressing “Cancel.” Gently stir in the warmed half and half until it is fully incorporated and the soup is creamy and smooth.
10. Serve and Enjoy: Ladle the Instant Pot Creamy Tortellini, Spinach, and Chicken Soup into bowls. Garnish with extra Parmesan cheese, fresh basil leaves, or a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy this comforting and flavorful one-pot meal!

Nutrition Facts

(Approximate, per serving, based on 8 servings)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 calories (depending on chicken type and fat content of half and half)
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 30-40g
• Fiber: 3-5g

This soup is a good source of protein, providing essential amino acids for muscle building and satiety. It also offers vitamins and minerals from the spinach and tomatoes, including vitamin A, vitamin C, and potassium. The creamy base provides calcium, while the chicken and broth contribute iron and B vitamins. While it contains a moderate amount of fat, it’s important to remember that fat is also essential for satiety and nutrient absorption. You can adjust the fat content by using skim milk or a lower-fat dairy alternative instead of half and half.

Preparation Time

This recipe is perfect for busy weeknights thanks to its speedy preparation:

• Prep Time: 15 minutes (chopping vegetables, measuring ingredients, shredding chicken after cooking)
• Cook Time: 15 minutes (pressure cooking time) + approximately 10-15 minutes for the Instant Pot to come to pressure and release pressure.
• Total Time: Approximately 40-45 minutes

The Instant Pot significantly reduces the cooking time compared to traditional stovetop methods, making this soup a quick and convenient option for a delicious and healthy meal.

How to Serve

This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is a complete meal in itself, but you can enhance the dining experience with some delicious accompaniments:

• Garnish:
  • Freshly grated Parmesan cheese: Adds extra cheesy flavor and a salty kick.
  • Fresh basil leaves: Provides a fragrant and vibrant herbal touch.
  • Red pepper flakes: Adds a touch of heat for those who like a little spice.
  • A swirl of extra virgin olive oil: Adds richness and enhances the flavors.
  • Croutons or crusty bread: For added texture and dipping.
• Side Dishes:
  • Crusty bread or garlic bread: Perfect for soaking up the delicious creamy broth.
  • Side salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
  • Grilled cheese sandwich: A classic pairing with tomato-based soups, adding extra comfort and cheesiness.
  • Roasted vegetables: Roasted broccoli, asparagus, or Brussels sprouts can add extra nutrients and fiber to the meal.
• Drinks:
  • White wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with creamy tomato soups.
  • Light beer: A light lager or pilsner can be a refreshing accompaniment.
  • Iced tea or lemonade: Non-alcoholic options that complement the soup nicely.
  • Sparkling water with lemon: A simple and refreshing choice.

Additional Tips for Perfect Instant Pot Creamy Tortellini Soup

1. Don’t Overcook the Tortellini: Tortellini cook quickly, especially in the Instant Pot. Be careful not to overcook them, as they can become mushy. Sautéing them briefly after pressure cooking is usually sufficient to heat them through.
2. Adjust Creaminess to Your Liking: If you prefer a richer, creamier soup, use heavy cream instead of half and half. For a lighter soup, use whole milk or even skim milk. You can also adjust the amount of half and half to your preference.
3. Customize with Vegetables: Feel free to add other vegetables to this soup. Sliced carrots, celery, zucchini, or bell peppers can be sautéed along with the onions and garlic. Mushrooms or diced potatoes can also be added.
4. Spice it Up: If you like a spicier soup, add a pinch of red pepper flakes along with the basil and tomato paste. You can also add a dash of hot sauce or a pinch of cayenne pepper.
5. Make it Vegetarian: To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables or beans, such as cannellini beans or chickpeas, for added protein and heartiness.
6. Fresh vs. Frozen Spinach: Fresh spinach wilts down significantly when cooked. If using frozen spinach, thaw it and squeeze out excess water before adding it to the soup. You may need to use slightly less frozen spinach than fresh, as it is more densely packed.
7. Make Ahead and Storage: This soup is great for meal prepping and leftovers. It can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup also freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
8. Thicken the Soup (If Needed): If you prefer a thicker soup, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the soup while it’s simmering on sauté mode and cook for a minute or two until thickened.

FAQ Section: Your Questions Answered

Q: Can I use fresh tomatoes instead of canned diced tomatoes?

A: While you can use fresh tomatoes, canned diced tomatoes are generally recommended for this recipe. Canned tomatoes are picked at their peak ripeness and are already peeled and diced, making them convenient and consistent in flavor. Fresh tomatoes would need to be peeled, seeded, and diced, and may require longer cooking time to break down and develop the same level of flavor. If you do use fresh tomatoes, opt for ripe, flavorful varieties and consider roasting them briefly before adding them to the soup to enhance their sweetness and depth.

Q: Can I use different types of tortellini?

A: Absolutely! Cheese tortellini are classic, but you can experiment with different fillings like ricotta and spinach tortellini, mushroom tortellini, or even meat-filled tortellini. Consider the flavor profile of the filling and how it will complement the tomato-based soup. For example, a spinach and ricotta tortellini would enhance the vegetarian aspect, while a mushroom tortellini would add an earthy note.

Q: Can I make this soup without an Instant Pot?

A: Yes, you can make this soup on the stovetop, but it will take longer. Follow steps 1-3 in a large pot or Dutch oven. Then, add the remaining ingredients (except tortellini, spinach, Parmesan, and half and half), bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the chicken is cooked through. Shred the chicken, return it to the pot, and then stir in the tortellini, spinach, Parmesan, and half and half as directed in steps 7-9. Cook until the tortellini are heated through.

Q: Can I double or halve this recipe?

A: Yes, this recipe can be easily doubled or halved to adjust the serving size. For doubling, simply double all the ingredients. You may need to increase the pressure cooking time slightly by a few minutes, but 15 minutes is usually sufficient even for a doubled batch. For halving, halve all the ingredients and the pressure cooking time remains the same.

Q: My soup is too thick/too thin. How can I adjust it?

A: If your soup is too thick, you can thin it out by adding more chicken broth or water, a little at a time, until you reach your desired consistency. If your soup is too thin, you can simmer it on sauté mode for a few minutes to allow some of the liquid to evaporate. Alternatively, you can use a cornstarch slurry (as mentioned in the tips section) to thicken it. Remember that the soup will thicken slightly as it cools.

This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is more than just a recipe; it’s a comforting, flavorful, and incredibly easy meal solution for busy lives. From the satisfyingly creamy broth to the tender chicken and cheesy tortellini, every spoonful is a delight. Give this recipe a try, and I’m confident it will become a beloved dish in your own kitchen, bringing smiles to faces around your dinner table, week after week.

Print