Creamy Instant Pot Tortellini Soup

A flavorful soup recipe made with fresh baby spinach, cheese tortellini, boneless chicken breast, and vegetables in a perfectly spiced creamy broth.

Course Main, Soup

Cuisine Soup

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 514kcal

Author Amee

For the Instant Pot:
Select the sauté function and add the olive oil to the pot
Sauté the onion for 3-4 minutes, stirring occasionally, then add the carrots and garlic and sauté a few minutes more. Make sure to continue to stir so the garlic doesn't burn.
Add the chicken broth, corn, chicken breasts (make sure to leave them whole), and spices.
Set the Instant Pot to pressure cook on HIGH for 8 minutes (for small chicken breasts) or 10 minutes (for larger breasts).
When the cooking time is up, allow the steam to naturally release for 5 minutes, then manually release any remaining steam before carefully removing the lid. Shred the chicken with 2 forks and stir well.
Select the Sauté setting and stir in the fresh tortellini and cook for 2 minutes. Add in the heavy cream and simmer for 3 minutes more.
Stir in the baby spinach, cover, and cook until just wilted, about 2-3 minutes more.
Garnish with freshly grated Parmesan cheese and enjoy.

Stovetop method:

Dice the chicken breast into bite-size pieces.
Heat olive oil in a Dutch oven over medium heat.
Add the onion and sauté for 3 minutes, then add the carrots and garlic and cook another 3 minutes.
Next, add the chicken breasts, broth, and seasonings. Bring to a low boil, then reduce to a low simmer and cook for 15 minutes, or until the chicken reaches a safe internal temp of 165 degrees F with a meat thermometer. Remove the chicken from the pot, chop it into bite-size pieces, and set it aside.
Raise the burner temp back to medium heat and add the corn and tortellini to the pot. Cook for about 3 minutes (until the pasta is al dente).
Reduce the heat to low and stir in the spinach and heavy cream. When spinach has wilted, you're ready to serve.

Tips:

The safe internal temperature of cooked chicken is 165F. If it's cooked further, it quickly begins to dry out, so I recommend using a meat thermometer to ensure the chicken is cooked perfectly.
Fresh pasta only takes a couple of minutes to reach al dente, so be careful not to overcook the tortellini.