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December 3, 2018

Instant Pot Chicken Alfredo Tortellini Soup

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Instant Pot Chicken Alfredo Tortellini Soup–A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you’ll love this soup!

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Get the SLOW COOKER chicken alfredo tortellini recipe here

Instant Pot Chicken Alfredo Tortellini Soup--A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you'll love this soup!

Instant Pot Chicken Alfredo Tortellini Soup

I know I say this a lot but this is my new favorite soup! For reals. I can see me making this soup many times in the future for company, neighbors and potlucks. It is a crowd pleaser! My whole family loved this soup and we were happy I made a big batch so we could have leftovers the next day.

A few notes:

Can I halve the recipe? The recipe as it is written makes a lot! However if you’re wanting to serve a smaller group you can easily halve the recipe. Just halve all the ingredients and keep the cooking time the same.

Chicken. I used boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs. If you use thighs increase the cooking time by 2 minutes. If you want to use cooked chicken you can. You can add it in at the beginning and then pressure cook for only 5 minutes.

Frozen Tortellini. I usually find the frozen tortellini by the frozen breads. I like frozen tortellini because it stays good in my freezer until I’m ready to use it. I haven’t tried this recipe with fresh tortellini yet. If you use fresh tortellini the cooking time for the tortellini will be longer than the stated 2 minutes. It will probably be closer to 7 minutes. I haven’t tried dried tortellini with this recipe and I probably won’t ever. I don’t like the aftertaste of dried tortellini.

Kale. I like kale for this soup because it holds up well and adds a bright pop of green. If you don’t like kale you can also use spinach. One other thought I had was using a bag of frozen broccoli and adding it in with the frozen tortellini. Yum!

Half and Half. Half and half is a dairy product that is found next to the milk and cream at the grocery store. It is half cream and half whole milk. You can also use whole milk for this recipe.

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Instant Pot Chicken Alfredo Tortellini Soup--A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you'll love this soup!

More Instant Pot soup recipes you’ll love…

Instant Pot Chicken and White Bean Soup

Instant Pot Chicken Lemon Orzo Soup

Instant Pot Clam Chowder

Instant Pot Tomato Basil Parmesan Tortellini Soup

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Instant Pot Chicken Alfredo Tortellini Soup--A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you'll love this soup!

What Pressure Cooker Did You Use?

To make Instant Pot Chicken Alfredo Tortellini Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Alfredo Tortellini Soup


★★★★★

4.7 from 13 reviews

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 5 minute NPR)
  • Total Time: 30 minutes
  • Yield: 8-10 servings (recipe can be halved) 1x
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Description

A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you’ll love this soup!


Ingredients

Scale
  • 2 Tbsp butter
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 8 cups chicken broth
  • 4 medium carrots, cut into 1/2 inch pieces
  • 4 celery ribs, cut into 1/2 inch pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 pounds boneless skinless chicken breasts (frozen is okay)
  • 1/2 cup flour
  • 2 cups half and half
  • 1 (19 oz) package frozen cheese tortellini
  • 1 1/2 cup grated/shredded parmesan cheese
  • 5 large kale leaves, washed and coarsely chopped (discard the stem)
  • Salt and pepper to taste

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the chicken broth.
  2. Add in the carrots, celery, salt, pepper and chicken. Turn off the saute setting.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for thawed chicken or 12 minutes for frozen chicken on high pressure. When the time is up let the pot sit for 5 minutes (display will read L0:05) and then move the valve to venting.
  4. Remove the chicken and place on a cutting board. Shred or cut the chicken into pieces. Add the chicken back into the pot.
  5. Warm the half and half (I just do this in the microwave for 1 minute). Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the Instant Pot. Turn the Instant Pot to the saute setting. The soup will thicken up fairly quickly.
  6. Stir in the tortellini. The frozen tortellini only take about 2 minutes to cook.
  7. Stir in the parmesan and kale.
  8. Salt and pepper to taste. Ladle into bowls and serve.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

This recipe can easily be halved. Just halve all the ingredients and keep the cooking time the same.

Slow cooker version.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of the recipe
  • Calories: 413
  • Sugar: 4 g
  • Sodium: 1216 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 38 g
  • Cholesterol: 104 mg

Keywords: instant pot recipe

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin this recipe for later!

Instant Pot Chicken Alfredo Tortellini Soup--A creamy tortellini soup with chicken, vegetables and parmesan cheese. If you love chicken alfredo you'll love this soup!

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49 Comments Filed Under: All Recipes, Chicken, Instant Pot, Soups

Recommendations

Comments

  1. Felix says

    August 25, 2022 at 12:18 pm

    What changes should I make if I just want pasta instead of tortellini? Thanks

    Reply
    • Karen says

      August 26, 2022 at 9:03 am

      Between step 4 and 5 I would add the pasta into the pot and bring the pot back to pressure for 5 minutes. It should come to pressure rather quickly because it’s already hot. Then quick release and move on with the recipe as stated.

      Reply
  2. Kelsie Villeburn says

    November 23, 2021 at 3:04 pm

    I don’t have eight cups of chicken broth could I use chicken bouillon cubes instead?

    Reply
    • Karen says

      November 27, 2021 at 7:16 pm

      Yes you could use that!

      Reply
  3. Robin says

    September 21, 2021 at 6:36 pm

    I am going to try this over the weekend, but I live by myself. Would this soup taste okay if I freeze part of it?

    Reply
    • Karen says

      September 22, 2021 at 1:40 pm

      I’m thinking the tortellinis would be super bloated and suck up all the liquid. Probably best to eat it the day of.

      Reply
  4. Jwsmommie926 says

    April 25, 2021 at 7:16 pm

    Would the cooking time be the same if I use fresh/frozen broccoli instead of the kale?

    I’m also gonna use jarred alfrefo sauce cause that’s what I have on hand. Also canned mushrooms… Can’t wait to make this one!

    ★★★★★

    Reply
    • Karen says

      April 29, 2021 at 1:22 pm

      I would add in cooked broccoli after everything has pressure cooked or else it will turn to mush!

      Reply
  5. Shelley D Boblett says

    November 9, 2020 at 12:32 pm

    one of my favorite soups. This was my first attempt to make a homemade soup and it was fantastic. My Hubby kept commenting on how wonderful it was.

    ★★★★★

    Reply
    • Karen says

      November 9, 2020 at 1:01 pm

      Yay! So glad you and he both liked it.

      Reply
  6. Adele Pattinson says

    March 8, 2020 at 6:12 pm

    Great recipe! Thank you. Was thinking about making it vegetarian with no chicken. Thoughts on cooking time? Thanks for your expert opinion in advance.

    ★★★★★

    Reply
    • Karen says

      March 9, 2020 at 5:20 pm

      You could just cook for 5 minutes with a 10 minute natural pressure release and it should be fine 🙂

      Reply
  7. Bonnie says

    December 15, 2019 at 3:13 am

    I made this last night for dinner and it was so good. Thanks for all the amazing recipes Karen!

    ★★★★★

    Reply
    • Karen says

      December 16, 2019 at 5:41 pm

      Glad you liked it Bonnie! It’s one of my favorites.

      Reply
  8. RichV says

    December 13, 2019 at 12:44 pm

    Does the kale soften at all? Could it go in earlier? We don’t care for chewy bits in cooked food.

    Reply
    • Karen says

      December 14, 2019 at 4:36 pm

      It seems soft to be but sure you could add them in at the beginning if you’d like.

      Reply
  9. Dana says

    November 23, 2019 at 6:54 pm

    This soup is so delicious! The only thing I did was use spinach because my family won’t eat kale u fortunately and I added a dash of cayenne. It was u believably flavorful!

    ★★★★★

    Reply
    • Karen says

      November 23, 2019 at 9:29 pm

      So glad you liked it! We love this one a lot at our house.

      Reply
  10. Aimee says

    March 13, 2019 at 11:51 am

    How many cups of spinach would you use?

    Reply
    • Karen says

      March 13, 2019 at 2:39 pm

      3-4 cups should do

      Reply
  11. Rose says

    February 2, 2019 at 8:30 am

    I’m a fan! You have well written directions and your notes answer just about any questions that could come up regarding the recipe. I also appreciate the fact that you take the time to answer questions. I look forward to your instant pot cookbook. Thanks again for all the great recipes!

    Reply
    • Karen says

      February 2, 2019 at 11:33 am

      You’re welcome Rose!!

      Reply
  12. Maureen says

    December 14, 2018 at 11:09 pm

    My slow cooker (Australia) does not have a saute setting. Its a Kitchen Couture. Could you please advise what I’d do in your first step of cooking in place of sauteing. Should I brown vegies in oil in a separate pan?

    Reply
    • Karen says

      December 17, 2018 at 3:38 pm

      Yes, that is what I would do if I were you.

      Reply
  13. Janet Alexander says

    December 11, 2018 at 3:06 pm

    I made this for dinner on Sunday night in my 6qt instant pot. It was delishes my husband loved it.
    I am freezing the leftovers but we are having some tonight again.

    Thank you Karen for all your great simple meals.

    ★

    Reply
    • Boomer says

      January 26, 2020 at 8:23 pm

      I just made this and it was yummy. I forgot to buy half and half so I used skim milk. It worked great. Thanks for my new favorite soup!!

      ★★★★★

      Reply
      • Karen says

        January 28, 2020 at 12:49 pm

        Glad it worked out well!!

        Reply
  14. Carol Davies says

    December 9, 2018 at 4:18 pm

    Can I use jarred Alfredo Sauce for the sauce instead of making it from scratch?

    Reply
    • Karen says

      December 17, 2018 at 4:28 pm

      Sure you could leave out the half and half, flour and parmesan cheese and just stir in a jar of alfredo instead.

      Reply
  15. Sherry says

    December 7, 2018 at 9:15 pm

    Great recipe. I used dry tortellini as that is what i had. Also used fresh spinach. Both worked well. Once you return to the saute cycle, then put in the dry tortellini and cook until tender, then add thd cream and slury. Half and half is a must. So much richer tasting. My husband gave it 5 stars. A keeper for sure.

    ★★★★★

    Reply
    • Karen says

      December 9, 2018 at 10:23 am

      I’m so glad it worked out for you Shari!

      Reply
    • Heather says

      February 15, 2019 at 4:12 pm

      How long did it take for the dry tortellini to cook and how much did you use?

      Reply
  16. Barbara says

    December 7, 2018 at 10:56 am

    Is there a substitute for the half and half that is less caloric but will retain the taste?

    Reply
    • Karen says

      December 7, 2018 at 11:50 am

      You could do whole milk and I’m sure it will taste good.

      Reply
      • Gail S says

        December 9, 2018 at 8:52 am

        Recipe looks amazing, do you think if I used one cup of half-and-half and one cup of almond milk that would work? Trying to cut back on my dairy. Thank you

        ★★★★★

        Reply
        • Karen says

          December 9, 2018 at 10:33 am

          I’m sure that would be great Gail!

          Reply
        • erin says

          January 28, 2020 at 2:18 pm

          Gail, you could try cashew milk! I use wherever a recipe calls for half and half and it works beautifully! 🙂

          ★★★★★

          Reply
    • Roxanne says

      December 9, 2018 at 7:27 am

      You can also use FF half/half to cut back

      ★★★★★

      Reply
    • Jennie says

      December 14, 2019 at 9:43 pm

      Canned evaporated milk might work in a pinch. It adds a milky richness to soup, even if you choose a partly skimmed 2% can.

      Reply
  17. Melanie says

    December 4, 2018 at 4:06 pm

    I used frozen broccoli instead of kale. It is fantastic! My new favorite recipe!! Thank you so much for sharing!

    ★★★★★

    Reply
    • Karen says

      December 4, 2018 at 8:41 pm

      I’m so happy that you tried it and liked it! And it’s good to hear that the broccoli worked out.

      Reply
  18. SANDRA COLIZZA says

    December 4, 2018 at 7:07 am

    Is there a way to save your recipes? I don’t even see a way to email the recipes to. myself.

    Reply
    • Karen says

      December 4, 2018 at 8:44 pm

      You can save them on pinterest. I’ve also heard that using the copy me that app works really well.

      Reply
      • Robin McDonald says

        January 2, 2019 at 6:23 pm

        I am falling in love with all your recipes! My Instant Pot in an 8 qt, so would I need more liquid?

        Also, I have recently started using “Copy Me That” and it works beautifully for your recipes and others.

        So happy I found you!

        ★★★★★

        Reply
        • Karen says

          January 3, 2019 at 9:37 pm

          Hi Robin! This recipe has enough liquid for an 8 quart. I’m glad you found me too 🙂

          Reply
  19. Gail says

    December 3, 2018 at 4:03 pm

    Could you cube the chicken ahead of time before you start cooking the recipe?

    Reply
    • Karen says

      December 4, 2018 at 8:51 pm

      yes you could!

      Reply
      • Melissa says

        December 9, 2018 at 8:15 am

        Would you need to reduce the cooking time with cubes chicken?

        Reply
        • Karen says

          December 9, 2018 at 10:33 am

          You can keep the cooking time the same.

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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