Name: Instant Pot Creamy Tortellini, Spinach, and Chicken Soup
Ingredients: 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.

Ingredients

Scale

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.

Cook Mode Prevent your screen from going dark

Instructions

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.

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.

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.

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.

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.

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.

Add Tortellini and Finish: Return the shredded chicken back to the Instant Pot. Stir in the frozen tortellini, packed spinach, and Parmesan cheese.

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.

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.

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

Serving Size: One Normal Portion
Calories: 450-550
Fat: 20-30g
Carbohydrates: 30-40g
Fiber: 3-5g
Protein: 30-40g