Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
Get the SLOW COOKER Tuscan Tortellini Soup recipe here
Instant Pot Tuscan Tortellini Soup
I made this soup for Sunday dinner. My little niece, Kya, was over. She is a pretty picky kid and doesn’t like many foods. I was expecting that she would eat the breadsticks but probably not the soup. I was so thrilled when she ate like three bowls of soup! She told me it was the best soup ever.
I have to agree with Kya. The soup was pretty darn good. I can’t wait to make this soup again! It has a rich tomato and cream base and the tortellini just takes it over the edge. So much flavor!
Watch the video…
A few notes about the ingredients:
Tortellini: I have used both refrigerated, fresh cheese tortellini and frozen tortellini. Both are great. Personally I don’t like dry tortellini so I would not use that.
Broth/Bouillon: I used 4 cups of water and 4 tsp of Better Than Bouillon Chicken Base*. You can also use 4 cups of chicken broth. It’s up to you. You should always taste the soup before serving and season to taste with salt and pepper. I didn’t add any extra salt to my soup. It had plenty of flavor from the chicken base.
Crushed Tomatoes: I love crushed tomatoes for this soup! They add the consistency and flavor that it needs. Don’t settle for diced tomatoes. Use crushed!!!
Half and Half: I used half and half for the dairy. You can also use a heavy cream or evaporated milk. If you want a thinner, less calorious (totally made up that word) soup then you can also use regular milk. If you are dairy adverse you could leave it out all together or you may want to try a dairy free alternative. Although I’m not sure how that would affect the flavor profile.
Parmesan: I used shredded parmesan cheese from Costco. You can use the stuff from the green can if you are in a pinch.
The Basic Steps
- Saute the onions and garlic.
- Add in broth, tomatoes, tomato paste, bay leaf, garlic powder, Italian seasoning, salt and pepper. Nestle the chicken into the pot.
- Pressure cook using the soup button. If you don’t have the soup button you can use the pressure cook/manual button.
- Shred or chop the chicken.
- Stir in the half and half (temper first), tortellini, spinach and parmesan cheese. The tortellini will take about 5 minutes to cook through.
- Taste the soup and salt and pepper to taste. Ladle soup into bowls and serve.
Notes/Tips
- We love to eat breadsticks, garlic toast or French bread with this soup.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. The tortellini does get bloated and sucks up all the liquid so this soup is best the night that you make it.
- Other recipes you can make with spinach are Instant Pot Spinach And Ravioli Lasagna or Instant Pot Spinach Artichoke Dip.
- Recipe adapted from The Recipe Critic.
More Instant Pot Tomato Soup Recipes…
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Instant Pot (Tomato Based) Ham and Bean Soup
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Instant Pot Tomato Basil Parmesan Soup
A creamy tomato based soup that is made from start to finish in 45 minutes thanks to the help of your pressure cooker. This is my favorite soup to make for company. I always get tons of compliments. I don’t believe I’ve tasted soup at a restaurant that is as good as this version.
Instant Pot Tomato Basil Parmesan Tortellini Soup
A creamy tomato basil soup with cheese tortellini that is made quickly in your electric pressure cooker.
Instant Pot Oprah’s Tomato Soup
Healthy and flavorful tomato soup recipe (can be vegetarian and dairy free). It tastes amazing with grilled cheese sandwiches!
Instant Pot Tuscan Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
Ingredients
- 1 Tbsp butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (or 4 cups water + 4 tsp Better than Bouillon Chicken Base)
- 1 (28 oz) can crushed tomatoes
- 2 Tbsp tomato paste
- 1 tsp garlic powder
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (mine were frozen)
- 1 (15 oz can) great northern white beans, rinsed and drained
- 1/2 cup shredded parmesan cheese
- 18 ounce refrigerated or frozen cheese tortellini
- 3 cups baby spinach or kale, coarsely chopped
- 1 cup half and half, warmed
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around until the butter is melted. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Add in the chicken broth, tomatoes, tomato paste, garlic powder, bay leaf, Italian seasoning, salt and pepper. Nestle the chicken into the pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes (for frozen chicken) or 8 minutes (for thawed chicken). When the time is up let the pot sit there for 5 minutes (display will read 0:05) and then move the valve to venting. Remove the lid.
- Discard the bay leaf. Use tongs to place chicken on a cutting board and shred. Stir chicken back into the pot.
- Turn the Instant Pot to the saute setting. Stir in the beans, tortellini, parmesan cheese and spinach. The tortellini will take about 5 minutes to cook through. Turn off Instant Pot.
- Stir a cup of the hot soup in with the warmed half and half to temper it. Then stir the dairy into the Instant Pot.
- Taste the soup and salt and pepper to taste.
- Ladle soup into bowls and serve.
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
*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.
Excellent flavor! I made it tonight, using small ravioli instead of tortellini (I goofed and grabbed the wrong thing at the store), and skim milk instead of half and half. So very good!!
Well I bet that the ravioli were great!
Hi, can this soup be cooked I. A slow cooker? Thanks Sandy
yes it can! Here is the slow cooker recipe: https://www.365daysofcrockpot.com/slow-cooker-tuscan-tortellini-soup/
Made this last night. Did not make any changes, and it was fabulous. Thank you for a great recipe!
You’re welcome! Thanks Jeannie!
I followed the recipe exactly except for a couple substitutions due to what I had—1.3 pounds of chicken strips, 1/2 cup each heavy cream and 2% milk and shredded mozzarella instead of Parmesan. As I’m cooking for one, I have tons of leftovers. The second night, I reheated it in the IP on Slow Cooker mode for about two hours, added more spinach after an hour, stirring a couple times, and stirred in additional cheese before serving. This is a delicious, filling soup! Thanks, Karen, for another winner!
Thanks so much for the 5 stars, Jeanie!
Thinking about doing this with fish for the pescatarians in our lives. How should the instructions change? 5 minutes? Saute for a little longer?
Fish cooks very quickly so I would use a 2 minute pressure cook time
Can u just use minced garlic from the jar?
yep!
Instapot and pressure cooker or the same or similar right?
Yes that’s right. Instant Pot is a brand of electric pressure cooker.
Made this tonight and subbed mild Italian sausage for the chicken. It was a big hit! I browned the sausage in 5 inch sections for 2 minutes on 2 sides, then cut it into 1 inch slices. I omitted the butter as I browned the onion in t he grease from the sausage- wasn’t much, but worked like a charm. A great substitution!!
YUMMMM I need to try your version!
This was very very good!! I used Trader Joes dried mini tortellini and mini ravioli, they are dried so cooking time for them was about 30 min., also I used an immersion blender to blend onion and tomatoes prior to adding pasta, etc. But really delicious!! Thank you!
Sounds tasty Tonya! 😊
This soup is seriously one of the best things I’ve ever made! Thank you for this recipe! Only things I changed (just because it was all I had on hand) were: chickpeas instead of white beans, can of whole tomatoes that I crushed myself, and spinach and cheese ravioli from Sam’s instead of tortellini. WONDERFUL!!!
Yum! I love this soup so much too Lisa. I’m glad you found it!
I made this soup for dinner tonight and my husband and I both loved it. The only thing I changed was the amount of tortellini as I only had a 10 oz package. I thought it was just right, and if I have any of the soup left after eating all the tortellini out of it, I will freeze it and buy some more tortellini to add when I thaw. The flavors cook into a very rich tasting soup.
Glad you liked it Jo! We love this one 🙂
Love your videos, recipes, thanks. Using frozen left over turkey breast in place of your UNcooked frozen chicken, I know it’s still a guess but what would you say for timer setting?
Hi Mike, I’d just do 5 minutes. Sounds great!
Delicious. I added a diced stalk of celery with the leaves, and a diced carrot. It makes a bunch.
Sounds awesome. I like that idea of adding more veggies.
I added some red pepper flakes and a little Tony’s Creole seasoning for part of the salt and to give a little kick. We loved it. Delicious recipe!
That sounds so good!
Can you use tomato sauce instead of crushed tomatoes? I have diverticulosis disease and can’t have any seeds.
That would definitely change the taste and texture. I don’t know if I would like it but you are welcome to try it!
This was very tasty. So simple to put together. I used cooked rotisserie chicken so cut pressure time to 5 minutes. Will definitely make this again!!! Thank you
Thanks for sharing your experience!
I dont see the tortellini listed in the ingredients. How much do you put in?
Thank you!
Please use an 18-oz package.
It’s second from the bottom
I made this last weekend n it was a hit. I did change it up a bit. I used two cups of light cream and one cup half n half for a more creamed taste. I added a half cup of mushrooms, and spinach tortellini. Probably added a cup and a half of cheese. No fresh spinach leaves. So I’m wondering how it will freeze with all the dairy ingredients. Any thoughts? Thank you.
Not totally sure. I bet it would be okay but honestly I don’t freeze food a lot.
What should I do if I don’t want to use the chicken?
I’d just leave out the chicken and cook for 5 minutes.
I made this with Costco Italian meatballs. We loved it!
That sounds so good!
As soon as I saw this recipe, I knew I had to try it and it did not disappoint! It is so good! My grandson gobbled it down. He asked me to come to his house to make it for his family. Will definitely be a regular in our house!
Wow that is so great! Cute about your grandson!
Looks like a great recipe, I’ll try it. However, I have a question about this recipe, and this question presents itself in many recipes. This recipe calls for 3 cups of baby spinach. When measuring something leafy like baby spinach, is a cup equivalent to enough spinach thrown loosely into a measuring cup, or is it measured after packing or tamping the spinach down? I never know hoe to measure this.
Thanks, and I look forward to your daily emails. I have no need for cookbooks with you and your daily ideas!
Good question Bill and probably something I should clarify. I just toss spinach into a glass measuring cup and fill it to 3 cups.
I just made this today after a huge snowfall!
Sooo good!
Delish- so far I love the soup recipes from 365❤️
Glad you liked it!
If I wanted to use ground sausage, how would the cooking time change? Also if, like tonight, I have no chicken or sausage 🙁 what is the best way, timewise, to prepare this? Do you still pressure cook it for all the other flavors to meld together? Thanks!
I made this last night in my 8qt duo – MY FIRST TIME USING MY INSTANT POT. It was excellent. We had company over and they said it was one of their favorite meals I have made recently. I made a double batch in the 8qt and it all fit in the pot until I added the tortellini – I also forgot to add the spinach! So, what I did was take the chicken out of the pot to shred and left it out while the tortellini cooked. Then I scooped a couple of bowls and added some chicken to those bowls. Then there was room left in the pot and I mixed the rest of the chicken back in. The only issue I had was that the beans stuck to the bottom of the pot. Will definitely be making this again.
I thought I saw a couple people use dried tortellini, I know you don’t like it but I have a ton of it, the small ones, as my Hubby likes them in his salads. How can I substitute these?
Just add them in as stated in the recipe. They may take longer to cook than the 5 minutes. Or you can cook them separately on the stove and stir them in.
I added a little balsamic vinegar just to give a bite. Also, liked the idea of thickening with purée to the white beams and some of the liquid as I try to stay away from dairy. Thank you. Yum recipe.
good call on the vinegar! that sounds good!
Definitely a keeper. I have an 8 qt. Doubling it would have put it over the full mark. Adding half the recipe would be perfect.
Can I use cooked chicken instead of raw chicken?
Yes you can. You can cut down the cooking time to 5 minutes.
If I use frozen tortellini, should I thaw it first?
Nope! It will be fine. Just add it to the pot. It will cook in just a few minutes.
Trying this recipe tonight and can’t wait! If I have a smaller instapot, do you think it would work just as well? And how much should I cut off of each ingredient?
I would just cut the recipe in half!
Sounds wonderful. I think I’m going to try omitting the dairy and using an immersion blender with 1/2 the can of beans and some of the liquid to add a bit of thickness.
Great plan!
Everybody loved it! Thanks. Will make again. 😁
YES!
Can you double the recipe in the 8qt insta pot?
I bet you could. It will be close to the top after you add in the tortellini.
I loved it. My husband had 3 bowls. This is a real keeper! Thanks so much I will make this again and again!
NICE Mary! I’m so happy to hear this 🙂
Very tasty!
I am glad you enjoyed it Wendy!
I messaged you about the freezing and then seen on the comments what you posted. Have you used heavy cream before and if so which did you like better. what would the difference be
Heavy cream would just be a lot more creamy and rice. Honestly I made mine with half and half and I thought it was perfect.
YUM! Did not disappoint! Very good recipe. Thank you!
You’re so welcome! I’m glad you enjoyed it!
Recipe sounds fabulous. I do want to try, just one question: can you freeze left over soup?
Yes you can! The pasta might get a little bloated. You can cook the pasta separately on the stove and just add it in as you like it.