Instant Pot Creamy Tortellini, Spinach and Chicken Soup–creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal. Everyone in my house loves this soup and I love making it for friends too. I’ve never heard a complaint when I’ve made this soup!
Get the SLOW COOKER version of the recipe here
Instant Pot Creamy Tortellini, Spinach and Chicken Soup
One of the most popular recipes on my website is the slow cooker version of this tortellini soup. For those of you who want a sped up version of this recipe I’ve got you covered. By using the Instant Pot you can literally make this soup in less than 30 minutes (maybe a little longer if the chicken is frozen).
Speaking of chicken, for this recipe I love to use a combination of boneless, skinless chicken thighs and breasts. A combination of the white and dark meat really balances it out. I grabbed frozen chicken out of my freezer. When you use frozen chicken in this recipe you still will only cook for 15 minutes. However, the Instant Pot will take more time to come to pressure.
I used frozen cheese tortellini that I found in the freezer section of my grocery store. I find this is the most convenient for me. However, you can totally use fresh tortellini too.
I chose to add baby spinach but if you have vegetable haters at your house you can leave it out. And if you have kale lovers at your house you can add kale instead.
Here is a short video of what the soup looks like as I added in the spinach:
More Creamy Soups…
If you love this recipe try these other amazing soups:
- Chicken gnocchi soup with kale and parmesan
- Slow cooker tomato basil parmesan soup
- Instant Pot tomato basil parmesan soup
- Pressure cooker creamy chicken and wild rice soup from Pressure Cooking Today
- Instant Pot corn chowder with bacon from Crunchy Creamy Sweet
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Tortellini, Spinach and Chicken Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
PrintInstant Pot Creamy Tortellini, Spinach and Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus time to come to pressure)
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Creamy tomato based soup with bites of tender chicken, cheesy tortellini and fresh bright green spinach. This version is made in the electric pressure cooker and is a quick and easy one pot meal.
This makes plenty of servings. You can easily halve this recipe.
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp dried basil
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 2 (14.5 oz) cans petite diced tomatoes, with juices
- 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups frozen cheese tortellini (or you can use fresh)
- 3 cups packed spinach (you can also use kale if you prefer)
- 1/2 cup Parmesan cheese
- 1 cup half and half, warmed
Instructions
- Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
- Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
- Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
Notes
*If you use all chicken breasts you will only need to cook for 10 minutes instead of 15 minutes.
I used my 6 quart Instant Pot for this recipe.
If you’d like the slow cooker version of this recipe go here.
- Category: Soup
- Method: Instant Pot
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Toni Lilley says
Can I substitute frozen chopped spinach in place of the fresh spinach? I would thaw it & squeeze out all the moisture. I have 2 10 oz boxes on hand & would like to use them.
Karen says
Yep! I would just use one box!
Leticia says
I didn’t have chicken so I used hamburger and beef broth. This was a family favorite! I look forward to making it again with chicken.
Karen says
Sounds like it would be good either way!
Kelsey M says
I gotta say, I’m a little surprised at the comments. I didn’t find it flavorful at all. I added a little oregano thinking it might help but nope. I might try adding some more next time because I really want it to be tasty because it LOOKS so tasty. lol
Deborah R says
Each to their own…….
Sparkle3024 says
Hi Karen,
I am planning on sautéing Italian sausage in the IP prior to putting in the rest of the ingredients, and omitting the chicken. Any suggestions for how that would alter cooking time/ liquid )ingredients) measurements? Thank you!
Karen says
You may want to make this one instead. It is basically the same but with Italian sausage: https://www.365daysofcrockpot.com/instant-pot-sausage-tortellini-soup/
Or you could make this one and just pressure cook for 5 minutes. I would cut down the salt since you’ll have plenty of that in the sausage. It should taste amazing!
Sparkle3024 says
Perfect! Thank you for the suggestions and for the quick response 🙂
Sara says
I just added Italian sausage with the chicken and it was awesome !!!
Karen says
mmmmmm! yesss!
Katie says
Hello, this recipe sounds absolutely amazing. However, I have a vegetarian in the home would it be just as good if I took out the chicken?
Karen says
I don’t think it would be “just as good” but it would still be tasty
Suzanne Cam says
Karen,
This recipe is incredibly yummy. It is a comfort food for me now.
I have made this 3 ways. The 1st way was exactly as the recipe was written, in the Slow Cooker (SC). The 2nd way was exactly as the recipe was written, in the Instant Pot (IP). The 3rd way was in the IP, and had some modifications.
All 3 versions were delicious. I prefer the IP modified version.
The modifications I made are as follows:
1) I used Garlic & Parmesan Olive Oil
2) I used shallots instead of yellow onions (I’ve also substituted sweet onions)
3) Instead of tomato paste and petite diced tomatoes, I used Classico Caramelized Onion & Roasted Garlic pasta sauce
4) I used Buitoni Sweet Italian Sausage Fresh Tortelloni, 20 oz
5) I used Heavy whipping cream instead of half and half
6) If you don’t have fresh garlic, you can substitute 1 tsp Freeze Dried garlic or ¼ tsp garlic powder, or however much you want 😋
7) I cut up the chicken into bite sized pieces while raw, instead of taking it out after cooking and cutting it up
Modified directions: For cut up chicken, set IP for 5 minutes instead of 15. And, once you add the tortelloni, sauté for 5-10 minutes (depending on how you like your pasta cooked)
Enjoy 😋
Karen says
Wow! Your version sounds so flavorful! Thanks for sharing and for the 5 stars.
Suzanne Cam says
Karen,
I would love to post pictures of both versions of this recipe that I made, but I’m not sure how, or where to do that.
If you would like these pictures posted, please let me know how to do that? If not, I understand, don’t worry about it.
ThankQ,
Suzanne
Karen says
you can join the facebook group and post there if you’d like: https://www.facebook.com/groups/365daysinstantpot
Kathleen says
Can I give this recipe more than five stars? I discovered it as a crockpot recipe and my family loved it. Then I received an Instant Pot as a gift and somehow, the IP version is even better than the crockpot version. I made it for a friend who had been extremely ill in the hospital. His wife said it was the first real meal he ate and he asked for seconds!
Karen says
Yay!!
Mariah says
Made this tonight for dinner and the kids loved it! Currently making another batch to freeze.
Karen says
Thanks you for the 5 stars! So glad to hear you enjoyed this soup!
Melissa says
Hi! I need to make larger batches of food, so I bought an 8 Qt model of Instant Pot. But I’m having a hard time knowing how to adjust recipes. If I 1 and 1/2 the recipe, will the cook time stay the same? Everything I’ve read says “you’ll have to experiment” but I really don’t want a bunch of failures and wasted food. Any tips? For this recipe, but also for others on your sight. Thanks for any help you can give.
Karen says
Most of the time the time will remain the same. This article will help you: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Kathy says
Karen,
I had made cheese tortellini with mushrooms and sausage yesterday for my college boys and husband, after a long day of taking down a large tree on our property. I made a lot, so there was leftover. I remembered this recipe from your site which I had made last year, which they all enjoyed.
I used your exact recipe with the leftovers, so this one had chicken and sausage, as well as mushrooms. I was out of half and half, so I added 1/3 cup of heavy cream to 2/3 cup of 2% milk. This recipe was a life saver! They all devoured it! I made a lot of it, and I’m glad I did. The guys spent the day, coming in and out of the cold, from working on the tree, to scooping bowls of this. They all kept saying, “add this to your recipe file!”
I want to say a big thank you to you for taking the time to share this. This family in Indiana appreciates this recipe.
Karen says
Oh I love hearing this Kathy! Thanks for sharing and thanks for the 5 stars.
Juliane says
So flavorful. I swapped in mushroom ravioli. Also added 1 Tbl of Ranch dressing powder to pop it up but it’s truly optional. Company-worthy. Looks and tastes wonderful.
Karen says
I love the idea of mushroom ravioli! mmmm!
PamG says
Any suggestions for those of us who can’t consume gluten to sub the tortellini?
Karen says
You could throw in a gluten free pasta? Maybe cook it separately on the stove so it doesn’t disintegrate
Melanie says
The slow cooker version requires flour, but the instant pot version doesn’t. Is it a typo? Does this one need flour or not?
Karen says
nope no flour for the IP version
Melanie says
Ok. Thank you.
Cindy says
I am making the tonight. if you see this in time, I plan to use a couple rolls of thawed chorizo sausage and packaged tortellini. based upon that, should I sauté the chorizo first with the onion? and if so or if not, what should my cooking time be? thank you! your recipes are winners – I’ve tried enough to know, so I’m sure this will be the bomb as well!!
Karen says
Yes I would saute it with the onion. I bet it will be so good!
Rachel says
This soup is a huge hit! We swap out the chicken for Italian sausage (I prefer spicy) and we throw in as many vegetables as we have in the house. Broccoli is a particularly good addition.
We also like to throw in some red pepper flakes and a pinch of cayenne to heat things up. If you feel like it’s lacking something, try a splash of wine or vinegar!
Karen says
I love all your ideas Rachel!
Anonymous says
Mushroom made it even better
Karen says
Love me some mushrooms!
Carol says
This sounds so delicious but I would like to use fresh chopped kale rather than spinach. Will it have time to cook at the end or should I cook it first (stove top) before adding it?
Karen says
I’d do the same thing with kale as I did with the spinach.
Carol says
What I ended up doing was throwing in a couple of handfuls of the chopped kale and a half bag of julienned carrots when I took the chicken out. I then brought it back up to pressure for 3 min and did a quick release. Since the frozen tortellini needed thoroughly cooking and not just heating, I let it all simmer on low saute while I put a Pineapple Angel food cake in the oven and finished cleaning up – about 20 minutes. The kale was perfect and the carrots still had a soft crunch. It was soooo good!!
Karen says
Nice! Sounds like a great meal. And I’d like a bite of the pineapple angel food cake 🙋
Kristi says
I made this and it was SOOOO good! I used rotisserie chicken and homemade bone broth, which was different from the recipe. This is definitely going into my favorites file! ❤️
Karen says
I bet it was perfect with the homemade broth!
Christi says
Question – can I cut up the chicken into chunks BEFORE I cook to save a step at the end?
Karen says
Sure. You won’t need to cook as long if you do that. 5 minutes will be good.
Christi says
Awesome, thanks for the reply. ☺️
Rowan says
This was delicious! I doubled the garlic and the salt, used one can of garlic fire roasted diced tomatoes, and one can of sweet onion diced tomatoes, and only 2.5 cups of fresh tortellini (which was more than enough for the 2 of us for dinner and next day lunches). I froze the remaining soup for a future delightful and quick meal to be made with additional fresh tortellini at that time. Thank you for a delicious recipe!
Karen says
You’re so welcome Rowan!!!
Joanie Burnside says
If you make this in the IP, do you need to prewarm the cream like in the slow coker recipe?
Karen says
I like to since it helps it not to separate.
Taylor says
Turned out great !
Karen says
So glad to hear it!
Samantha says
I only have bone-in, skin on chicken thighs. will that still work with the same cooking time?
Thanks!
Karen says
Yes 15 minutes should be great!
Helen Varela says
At what point do you add the cream?
Cheryl says
It’s in Step 3, along with the tortellini, parmesan, and spinach.
Monica Mistry says
Hi! Do you think I could make this vegetarian? Would I need to adjust the liquids somehow to make it less liquid-y?
Karen says
You could do that. I would try using only 3 cups of broth instead of 4.
Liz says
Can I make this with frozen chicken breasts? How would that affect my cooling time? I’m an Instant Pot newbie! 🙂
Karen says
If they aren’t super thick you can keep the same cooking time. But if they are thick I’d add 3 more minutes.
Laurie says
This was an absolutely fantastic homerun!
I doctored it a little bit by adding a hot curry powder to give it a little extra zing and it was absolutely phenomenal.
Everybody went back for seconds and voted it their favorite soup I’ve ever made.
Karen says
Wow I love to hear this!!! Thanks Laurie.
Heather says
What serving size did you use to get 8 servings?
Karen says
About 1.5 cups
Cortney says
This turned out so yummy! I even substituted 1/4 of the broth with a red sauvignon for a little extra flavor.
Karen says
Glad you liked it Cortney!
Elisabeth says
Would I need to add more liquid if I use a 7 cup package of fresh tortellini from costco? Would it still fit in a 6 quart IP?
Karen says
You’d probably be okay with the same amount of liquid. And I think it will fit just fine.
Sherry Poppe says
I have made this several times now and it is REALLY good. I use the 7 cup pkg. and I add extra liquid after we have eaten it the first night. Since you add the tortellini after the initial cooking it works with just the amount of liquid it states in the recipe. I heat some more broth and add after I see how much has soaked up by the tortellini.
Kayla says
Yummy soup! I did 1% milk instead of cream, and added a jalapeño and extra garlic it was tasty! I will definitely add some more heat to it next time but that’s my preference.
Karen says
Good choices! sounds so great!
Caitlyn says
One of our favorite dishes. We halve the wet ingredients so it’s more like a chicken tortellini casserole and it’s absolutely delish! Thank you!
Karen says
Oh wow I love this idea!
joy says
Made this tonight and it was a 2year old and soup hater favorite. I substituted the chicken with a cut up ham steak and it was delicious!
Karen says
ooooh love that idea!
Brooke says
This was soooooo good! One of our new favorite soups.
Karen says
Glad to hear it Brooke!
Sherri says
So good!! I used a bit more chicken than the recipe called for (2.2lbs chicken thighs) and put a bay leaf in there while the chicken was cooking, but it’s so delicious!!!! Looking forward to freezing some to have a tasty home made meal after work in this upcoming busy week. Thanks for the great recipe!
Karen says
You’re welcome Sherri! Glad you enjoyed this soup!
Jonathan says
This is the second recipe I’ve made from your top 10 list for my co-workers. Very good on a cold February day with french rolls. Flavorful without being too salty and just the right amount of spinach. I had some Perdue Short Cuts Rosemary Chicken that I put in along with frozen chicken breasts. We were all pleased with the results – just took a little while to make. Thank you again!
Karen says
Glad you liked it Jonathan!
Sad Chef says
This had no flavor and now i am sad:(
Jeff says
Chicken breasts are flavorless, bump up the salt 6x (1 Tbps) or swap the meat with something better, like Italian sausages (spicy, fatty). To bring out the flavors that are present, you need more salt and/or fats. Italian sausage adds a lot of spices and fats, which makes a huge difference.
Other things you might try: more garlic, crushed red pepper flakes, diced peppers, cream cheese instead of half and half, add paprika or nutmeg.
Linda Tripp says
I made this with the chicken thighs, but also added a pound of Italian sausage since this was mentioned. Everyone loved it and it was very flavorful. (Threw in some mushrooms, too.)
Roberto M Domingo says
Doesn’t it need a thickener?
Misti Brooks says
I was wondering the same thing! I want to make this asap!
Karen says
You can add a thickener if you prefer. Try a cornstarch slurry at the end or perhaps a roux with butter and flour. I think it’s tasty as is!
Misti Brooks says
Thanks!!
Donna says
I just made this today and love it! It’s only the third thing I’ve made so I’m pretty happy with it. I’m not much of a cook to begin with so this may be a dumb question…can I add a cornstarch slurry when I reheat the soup? Will it thicken it then? Will it over cook the tortellini and chicken while waiting for it to thicken?
I’ve been watching your videos for months and I finally got brave enough to try something. Thank you for very clear directions and great job on the videos.
Karen says
You could try that. You’ll have to get it heated to close to boiling. The tortellinis might get a little soft. The chicken should be fine.
Kellianne says
Try adding 1 cup of ricotta, makes it creamy and delicious
Karen says
Yum! That sounds so tasty!
Julie K says
I am new to Instant Pot and this is only the third time I’ve used it. I made this recipe today as directed. I used frozen boneless breasts, frozen tortellini and frozen spinach. It turned out to not only be incredibly easy, but amazingly delicious! I will definitely be making this again!
Karen says
Oh how great! Good work! Keep it up 🙂
Allison says
I am wondering if you increase the time for frozen. Does anyone know? I am very new toinstapot.
Karen says
frozen chicken? you can keep the same time.
Jessica says
So easy, and soooooo flavorful! Amazing! Thank you!
Karen says
You’re welcome Jessica!
Molly says
This looks delicious and all the comments make me want to try. One question – do you recommend using fresh spinach or do you think it’d be okay to try using the chopped frozen spinach?
Karen says
I think frozen would be just fine!
Chris says
Great
Karen says
Thanks Chris!
Jen says
I made this with Italian sausage instead of chicken. Delicious! Will be adding to our meal rotation.
Karen says
Yum sounds like a winner!
Jan Grosscup says
Thank you for the recipe. My husband raved about the soup saying it was restaurant quality. Plus, he had thirds! (That’s never happened before)
Karen says
WOW! What a fun comment to read.
Melissa says
Hi,
I’m curious if this recipe would still be good if I didn’t add the half and half?
Karen says
It would be pretty good! Not as luscious and tasty in my opinion though.
Margaret says
If using fresh (uncooked) tortellini, how would I incorporate this into the recipe?
Karen says
You would add them in the same as the frozen. They’ll take longer to cook. Or you could cook them separately on the stove and just add them in.
Kerstin says
I’m curious about the tortellini as well. I’ve never used frozen. Are they already cooked?? The recipe only says to warm them. If using fresh – which usually take 3-4 minutes to cook – would you cook it while still on the saute function?
On another note, I assume it would be ok to cut up the chicken raw instead of after it’s cooked?
Thanks!
Karen says
the frozen tortellini are cooked already and really just need to be warmed through. The chicken can be cut up beforehand. that is fine. but I would lower the cooking time to 5 minutes.
Natasha Kleinman says
If you are using dried cheese ravioli from Trader Joes, how would you adjust the recipe? The cook time on the ravioli package is 15-17 minutes.
Karen says
I would probably cut the chicken into bite size pieces and add in the ravioli at the beginning. Then only pressure cook for 6 minutes with a 10 minute NPR.
Bill H says
This was soooo good!
Karen says
Thanks Bill! It is such a popular recipe on this site!
Tanda says
I had to reduce the diced tomato by one can, only 7 cups of broth, and used not quite 2 lbs chicken thighs because that amount filled my 6qt IP to the max line. Did you fill yours above the line?
Mary Mickleboro says
Great recipe. I cooked chicken for only 2 minutes and let it sit for 10-15 before releasing pressure. Cooked perfectly.
Karen says
Glad you liked it Mary! Thanks for sharing your experience.
Angie says
Made this using my IP for the very first time because I’ve been scared to use it 🙂 and my family loved it! I’m making it again tonight!!!!
Karen says
YAY!!! Go you!
Karyn says
Made this for dinner last night with chicken breasts and my whole family gobbled it up, even the picky 4 year old!
Karen says
Nice!
Anna says
One of our favorites! Recommend to anyone just starting out with the IP as it’s fail-proof! Thank you!
Karen says
Glad to hear Anna! Thank you.
Alex says
How long would i cook this for if i add in already cooked chiken?
Antoinette says
I made it with rotisserie chicken, that I cut into pieces and fresh tortellini. I cooked it for 7 minutes and it was fantastic!
Jennifer says
My family loved this recipe!
Karen says
So glad to hear this Jennifer!
Darby says
Made this for my picky husband & brother in law; They LOVED it! Even went back for seconds.
Great recipe for fall!
Karen says
Winning!!
Stevi says
Cooking this tonight it smells wonderful already !!!
Karen says
I love this one! I bet you’ll like it too!
Krista says
Trying your recipe tomorrow. Would the cooking time change if you used all boneless skinless thighs and no breasts?
Karen says
No time change!
Laura says
Tasty and wonderful! Huge hit!!
Karen says
Nice! Glad you liked it!
Stevi says
This was really good and easy. Super filling and hearty.
Karen says
Glad you liked it!
Frances says
This soup was a bit with the family. I sent some home with my son and my daughter reminded me to save some for us she loved it. Definitely will make again
Karen says
So glad to hear this Frances!
Meagan says
I originally made this a couple of months ago and my wife has requested it every week since. Lol It is now a go to for our meal prep on Sundays.
Only changes I’ve made is using heavy cream (we can’t get half and half where I live. It’s not sold in our stores!) As well we’ve been adding mushrooms since we put those tasty buggers in everything.
10 minutes has the chicken breasts cooked perfectly and the best part of this is the fact that it freezes perfectly. The tortellini doesn’t get mushy!
For sure plan to check out your other recipes!
Karen says
Thanks so much for sharing!
Kristen says
Amazing recipe!!! Thanks for sharing. It’s definitely a favorite in our house 🙂
Karen says
So glad to hear this Kristen!
Bobbi says
One of our faves. I add extra spinach and also added mushrooms. I’ve switched up the spices a bit as well.. It’s never the same twice but always delicious!
Karen says
yep always delish!
Jessica says
This sounds delicious! Any idea how many calories one serving is?
Karen says
Hi Jessica, I just updated the recipe with the nutrition info.
Monica G. says
This is so filling and amazingly Good! We did not have Half & Half, so I took a block of Neufchatel cheese melted it in microwave and added a little milk to it to make it funnier. I also added half the juice of a lemon at the end. Thank you for the recipe!!!
Karen says
Sounds great! I’m glad you found a way to make it!
Grace says
Love your recipes! I’m making 1 or 2 new ones every week to learn about instant pot cooking.
Question: I used all chicken breasts, defrosted them before cooking, cooked a full 15 minutes, but they were still raw in the middle. Any suggestions?
Karen says
That’s surprising! I am not sure why that was the case. Were they large chicken breasts?
Michelle says
I love tomato FLAVOR but have a weird aversion to chunks of tomato. Anybody have thoughts on substituting, like, tomato puree instead of the diced tomatoes?
Karen says
What about crushed tomatoes? That’s what I would do.
Antoinette says
I’m the same way about chunks of tomato, so I substituted pasta sauce. It was spectacular!!!
Rayray says
This was a delicious base recipe that one can adjust to their taste. I added more garlic and added Red Pepper Flakes because we like a kick.
I also used heavy cream and smoothed it out with my immersion blender before adding the chicken, tortellini, & spinach. Have added it to my homemade cookbook. Thank you for the recipe!
Karen says
Your changes sound delicious.
A Robinson says
My daughter made this in her crock pot and it was amazing. I made it in my instant pot and it wasn’t as thick. The only difference I could see was no flour with the onions in the IP version. Why not? I’m going to try making it With the flour the next time. I also used dry tortellini that I rehydrated in broth. They were ok but fresh was better.
Karen says
You can’t add flour at the beginning of a recipe in the Instant Pot or else it will burn. You could however add flour at the end with lots of success!
Roberta Thomas says
Just made this for dinner tonight! Delish! Do you happen to know the nutrition facts for this meal?
Toni Chapman says
Just made this for the first time. I had a part of a smoked chicken, could only find dry tortellini, so I increased the broth, 5 minutes, heavy cream OMG I’m in heaven. Thanks!
Karen says
Sounds great!
Lynn says
I’ve noticed that you reduced the amount of oil and half and half for the instant pot, and I’m curious why. Trying to learn more about the IP!
Karen says
When I made it in the slow cooker i used the microwave to parcook the onion and it needed a little more oil. I think I used 1 cup of half and half in both recipes.
Emily says
Delicious! Should have made half recipe. Can you freeze?
Karen says
You probably could but the tortellini will get mushy.
Jacob says
What kind of spinach do you use, baby fresh?
Karen says
yes baby fresh is usually what I use
Emily says
What liquid can I add when reheating? Love love the recipe but want more like soup than casserole.
Karen says
Chicken broth or tomato juice perhaps?
Karen Smith says
This soup is delicious! I substituted vegetable broth and rainbow chard which I had on hand. My husband said, “This is really Goood!” Easy to make and tasty, too. We will definitely make again. Thank you!
Emily says
This is DELICIOUS! This is a favorite at my house. My 11 & 14 yr old boys ask for it. So easy, quick and yummy!
Cherish says
Delicious! My first successful soup in my PQP. Only used 3/4 lb chicken breast and shredded it and used spinach and ricotta tortellini. I will definitely be making this again. 😄
Ellen says
Can I use coconut milk or almond milk instead of half and half ?? Thank you in advance!!
Karen says
Yes you can.
Sharon says
Turned out great. Used 4 chicken thighs and one breast. Also added some small cheese rinds to the chicken mixture. The smaller pieces dissolved making a great flavor. Was able to use less parmesan cheese due to this.
Jane says
My family is not fond of tomatoes (especially with cream) in anything other than spaghetti… what might I use as a replacement given I know that they provide some of the liquid! Thanks!
Karen says
This is a tomato based soup so if I were you I’d make this one instead: https://www.365daysofcrockpot.com/instant-pot-tortellini-soup-with-parmesan-chicken-sausage-and-mushrooms/
Mel says
This was amazing! Making it for an appetizer for Christmas. I mixed meat and cheese tortellini might try with sausage next time instead of chicken. Thank you!
Karen says
YUMMMMMMM
Jen says
Can this recipe be made and then frozen to be used later?
Karen says
No, I don’t think that would work well because of the tortellini. They’ll suck up all the liquid and get bloated.
Ann jewkes says
I thought the same thing but I had a lot and didn’t want to waste it so I cooled it down fast and put it in the freezer it worked and still tasted really good
Karen says
Oh great!!!
Ann jewkes says
I did freeze some and it was still really good if you wanted you could freeze and add the tortellini as needed either way it is so yummy
Kris says
We loved this recipe! My only question is what amount is a serving??? It says this soup is 8 servings but you don’t give an amount per serving.
Thanks!
Karen says
It’s probably about a cup and a half of soup
Amy says
Absolutely love your recipes!!!!
Karen says
Thanks so much Amy!!
Mimi says
I love this recipe! It is very forgiving to substitutions and doubling. The final product tastes like a liquid calzone…SO good! I diced the chicken before cooking, used heavy whipping cream, and extra spinach. I was able to add extra meat and eyeball extra liquids, garlic, and spices and it turned out fabulous. Definitely one I will make again and again.
Megan says
If I am using frozen chicken breasts, would I still do 10 minutes?
Karen says
yes, that will work!
Andrea says
Making this tonight and didn’t realized until I was already in the midst of it that my tomatoes were Rotel (chilis, lime, and cilantro!). So looks like we’ll be having more of a Mexican inspired soup and skip the Parmesan…😂 Fingers crosses it comes out well! Thanks for the great details and clear directions. Will be checking out the rest of your recipes!
Karen says
lol! I bet it will be tasty 🙂
Lisa says
I made this in my 3 qt. mini with 3C of broth, 1 can of tomatoes and 3C of dry tortellini and we gobbled it up. Next time I’ll make it in my 6 qt. and may add more spinach, salt and garlic, but less tomato paste.
Karen says
Sounds so good Lisa!
D says
love this recipe! but hoping to make ahead for a weekend caring for a sick family member, do you recommend freezing as is or should I make everything excluding the tortellini and add in later? if so, should I just add it in when reheating the soup over stovetop until warmed through?
Karen says
I would do it the second way you mentioned. Should be great!
Brenda says
So easy & delicious!
Emily says
Should I remove tortellini before putting this in the fridge for leftovers. Worried the tortellini will get soggy..
Karen says
You can. It won’t get soggy but it might get bloated.
Carola says
Soooo good! Instead of chicken I used sausage. I sautéed it with the garlic and onion. Sooo delicious. A new favorite.
Karen says
So glad you liked it Carola!
Danielle Omole says
Did you still cook it for 15 minutes using sausage?
Stacy says
So I made this tonight and follow the directions to a T unfortunately it never got creamy I had to add two more cups of half-and-half to thicken it up it was just really runny
Lisa says
Just made this in the 3-qt. Only 3 cups of chicken broth and 3 cups of spinach. And I used dry tortellini [3 cups). Filled that sucker to the brim once the tortellini cooked, but mighty tasty Just needed a bit of salt and I’m about to lick my bowl! 🙂
Tiffanie says
When you add the Parmesan cheese at the end do you use grated or shredded?
Karen says
either way works!
Donna says
I’m making this recipe right now in the instant pot and doubled it for a large group tomorow night for dinner. Should I wait to add spinach and tortellini until tomorow before serving or will it hold up fine when I reheat in the crockpot tomorow?
Karen says
I’d add in tomorrow!
Stelios says
Sounds (and looks) like a great recipe. For people who dont want the extra fat of half and half, they can omit it and add a tablespoon of zero fat yoghurt when serving.
Karen says
Good idea!
Louline Marchese says
I am not overly fond of cream based soups and was wondering if I could just omit the half and half and use more chicken broth or more canned tomatoes?
Karen says
Yes I believe that would be great!
Dawn says
I am very happy with how this soup turned out. I would not change anything with this recipe. I would have no problems making this for a group of people. Definitely worth a high five.👍
Karen says
You’re worth a high five! Thanks Dawn!
Kristi says
We make this for dinner once a month. So good
Karen says
So glad to hear!
Susan says
Amazing flavor! I used more parmesan and I think 10 minutes is too long to pressure cook chicken breasts. I would try 5 or 6 minutes next time. Will definitely make this again!
Karen says
Good thoughts. Thanks Susan!
Kay says
I loved making this soup. Made it for the first time two weeks ago and now we’re having it for tonight’s dinner as well!! It will definitely be our go-to soup for cold rainy days.
Karen says
I’m so glad you enjoyed it!
Lori says
I have made this recipe a few times now, but I have changed it slightly the last couple of times. I try to have one meatless meal a week to save on my grocery bill, and this soup is fantastic without the chicken. Also the last time I made it I used sour cream and it was superb.
Melissa says
Made this for dinner tonight and it was amazing. I have the 3 quart mini so I just halved everything. We garnished the soup with some croutons and more parmesan. My boyfriend also loved it and told me to make sure I save the recipe. I will definitely make this at least once a month. I’ll be checking out the rest of recipes as well.
Karen says
Hi Melisa, I’m so glad that you loved it! We love this one a lot 🙂
Sheri says
Can I just use plain noodles?
Karen says
I’m sure you could! I haven’t tried that yet but I bet it would work well if they were sturdy noodles.
Healthy Eating says
Pinned! This is exactly what I was looking for. Thank you so much. I’m growing my own spinach and went a little over the top so am trying to find great recipes to use it!
Sharon says
I love this soup!! This is the 2nd time I have had it. I made it the first time in my slow cooker, and then tonight in the IP. Both are great, but I think I prefer it in the slow cooker. This is one of my most favorite soup recipes now! Thank you so much for the recipe!
Karen says
Cool! I’m glad you tried both ways.
Janine says
I found this very interresting recipe, but I am a little confused, my english is allright (I hope) but not good enough to understand a few things… like… what do you mean by “half and half” is it a kind of cooking Cream? Whipcream? or more like yoghurt.?
With best Regards , Janine (from the Netherlands)
Karen says
Hi Janine! Thanks for asking. Half and half is something that you can buy in a carton here in the states. It’s half whole milk and half cream. You can definitely just use milk and cream. Or one or the other. Hope this helps 🙂
Sheila says
Half and Half is 10% – 12% cream aka “light cream” or “half cream”
Chris Baker Chris says
Looks great
Cassie says
I love this soup so much that I’m making it again! 💜
How long would you suggest I pressure cook it if I substitute 2 bone in split chicken breasts?
Thanks!
Karen says
I bet 20 minutes would do the trick 🙂
patty says
Hi, new to the IP family :). Do i thaw the frozen tortellini and add it uncooked at the end? . Or do i cook the tortelllini first , then add at the end ? Or just use the frozen as is at the end? Thanks !
Karen says
Just add it in frozen at the end. It cooks very quickly 🙂
Marie says
Just made this, and it’s definitely going into my recipe app!
I will try it with fresh and dried basil together next time (the dried basil makes it look fancier!)
I substituted whole milk instead of the half & half and I used the Costco chicken tortellini instead of a cheese one.
It was delicious! My husband (who’s not a soup guy) had two bowls!
Karen says
NICE!!
Donna says
Made this tonight with no changes to recipe. Except I used fresh basil. This was wonderful on a cold night. My husband who is a picky eater said it was good and to keep the recipe
Karen says
Fresh basil makes everything better!
Sherri says
Can I make this with ravioli instead of tortellini?
Karen says
yep!
Melissa says
Can I use milk rather than half & half???
Thanks
Karen says
yes!
Kimberly says
Question- what would happen if i diced the raw chicken before putting it in the pot? Just cut the cooking time down….or is that not an option because it’d be too dry?
Karen says
You could totally do that!
Felisia B says
I’ve been playing with my new Instant Pot the past couple of nights and tonight made this recipe and it was wonderful! I lightened it up by using herbed chicken tortellini and skim milk…so yummy!
Karen says
herbed chicken tortellini? that sounds fantastic!
Marg says
I plan on using my IP for the first time today. If I make tortellini soup and want to use frozen spinach in it, at what point do I add it? and how long do I cook it for?
Karen says
Add it at the same time you’d add fresh spinach. Just squeeze out excess liquid.
Anna says
Made this for lunch today as it’s 3 degrees outside and I’m not leaving the house. We LOVED it! My 5 year old had two bowls and my 11 month old wanted the soup on a spoon after he got done eating the tortellini and chicken. This one is a keeper and I signed up to receive your recipes. Excellent!
Karen says
Thanks for sharing! This is so nice to hear 🙂
Michele says
Hi! I don’t have a pressure cooker. Can I make it another way?
Karen says
you can make it in your slow cooker. here are the instructions: https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/
Dale says
Your recipes are based on a 6 quart Instant Pot. I have a 3 quart. Do I basically just cut all the ingredients in half?
Karen says
yes, that would totally work!
Sherry says
I saw that you stated if using all chicken breasts, it needs to cook for 10 minutes instead of 15. Is that the same for frozen chicken breasts?
Karen says
yes, the same for individually frozen chicken breasts.
Charlotte says
If you had leftover diced chicken (cooked) and used frozen tortellini, do you think you could cook it all, except for the dairy and spinach of course, at the same time? I just wonder how that type of pasta would hold up for 5 min under pressure. I’ve never used it!
Karen says
I bet you could totally do that. I would only cook for 2 minutes under high pressure.
Michelle says
This sounds amazing! I want to make it vegetarian friendly… I was thinking just take out the chicken and replace chicken broth with vegetable broth? But would it change the cook time without the chicken?
Karen says
You won’t need to cook it as long. I’d set the cooker for 5 minutes.
Gina Agne says
Can you substitute dried tortellini instead of fresh? How would you adjust the cooking time?
Karen says
I’m sure you could. Personally I have never tried it. You’d probably just need to keep it on the saute setting at the end for a while longer and maybe even add in a little broth if the tortellini soaks up too much liquid.
CM says
How long should I cook if using chicken tenders? You put in whole chicken breasts/thighs, right?
Karen says
Yes I used whole breasts/thighs. So I would say cut the cooking time down to 7 minutes.
Julie V says
Made this and love it. I have been sharing your recipe link with friends and family, I notice that the slow cooker version has flour, unlike this version. Why is that?
Karen says
When I use flour in the Instant Pot it burns and sticks to the bottom. So I chose to leave it out. It does give the slow cooker version a thicker base.
Crystal says
To compensate for this I used 4oz cream cheese and omitted the half and half. Same creamy flavor and a littler thicker.
Pam says
I fixed this tonight and halved the recipe, fixed in my 3qt IP – it was very delicious. I didn’t have fresh spinach so decided to use frozen chopped spinach and it was still good! Very good flavor! This will be a keeper for me.
Karen says
oh, good idea on the frozen spinach. Glad you liked it! Do you like your 3 quart instant pot??
Pam says
Yes I do like it – I live alone so it’s a good size for me – I still have leftovers just not so much. I also have 6qt size and use it to fix egg bites and other things but use the 3qt one the most.
Karen says
good to know!
Shelley says
Could this be frozen after making for half to be heated up later?
Karen says
Hi Shelley, it can be frozen. The only thing that I foresee a problem with is the tortellinis being bloated and sucking up all the liquid.
Carrie says
I’m a little late to this comment but you could always keep the tortellini seperate before freezing the broth/chicken. I do this with other soups and it works well. The pasta/rice never gets mushy this way!
Dorothy says
can I use chicken that I have already cooked? I have two whole chickens in the crock pots right now – one for dinner tonight, and wondering whether I could use the other for this soup tomorrow?
Thank you! -Yours looks delicious!
Karen says
yes but you will cut the cooking time down. You’ll probably only need to pressure cook for 5 minutes.
Melissa says
Can i use frozen chicken? New instapot person here. 🙈
Karen says
yes, you can use frozen. cooking time remains the same 🙂
Carla says
Hi! I made this in my IP and LOVED it. Just wondering about reheating. I noticed a lot of the liquid was soaked up by the tortellini… just wondering what you think would be the best to reheat.
Thanks!
Karen says
yes, that happens with pasta. I just reheated anyhow and it was less broth but if you want you can always add in more broth!
Belinda says
This was amazing!! I made a few substitutions tho. Sausage 1.5 lbs hot, 1 diced potato (should have used 2) and more spinach. I added a splash more chicken broth because I was worried about liquid being absorbed with the potato. Also used a 5cup fresh tortellini package, couldn’t find 4 cup. Was so good, none leftover! Will make again super easy!!! THANK YOU!
Karen says
sounds fantastic! thanks for sharing 🙂
Lauren says
Can you reheat leftovers?
Karen says
yep, it will be less liquid because the pasta soaks it up but it still tastes great!
Theresa says
Do you have the nutritional information for this receipe?
Karen says
No I’m sorry I don’t. If you want you can enter the info into http://www.myfitnesspal.com/recipe/calculator it will give you the info!
Lisa says
Can I substitute 1 can of rotel tomatoes for diced petite tomatoes?
Karen says
yes for sure!