This Instant Pot Chicken Tortellini Soup is loaded with vegetables, chicken, cheese tortellini, and so much flavor! The pressure cooker makes it so easy.
Table of Contents
If you’ve been hanging around for a while, then you know I’m a big soup lover. And now that fall is here, it’s time to bust out my Instant Pot for another instant pot chicken soup recipe.
This Instant Pot Chicken Tortellini Soup is a play off of my Creamy Instant Pot Chicken Noodle Soup. I used almost the same recipe, but swapped the Ditalini pasta out for some cheese tortellini and skipped the cream (although you can add that in if you wish!)
Oh. My. Word.
This soup is loaded with healthy ingredients, tastes rich and indulgent, and is a total family favorite!
Bonus: it’s freezer-friendly and ready in under 30 minutes!
Serve it up with these Homemade Crescent Rolls or some Garlic Bread for dunking.
Ingredients Needed:
- Chicken Broth: I use low sodium chicken broth. Feel free to use regular, but you may want to add less salt yourself.
- Veggies: diced carrots and celery are the perfect way to add some color, texture and nutritious deliciousness to the soup.
- Seasonings: we’re using a simple blend of dried parsley, salt, dried thyme, garlic powder, and black pepper.
- Chicken: you’ll need 2 cups of cooked and chopped chicken. Don’t have any? I recommend meal prepping a big batch of this Baked Chicken Breast or this Crockpot Shredded Chicken.
- Tortellini: I use cheese tortellini, but feel free to use your favorite pasta!
How to Make Instant Pot Chicken Tortellini Soup
This tortellini chicken noodle soup is ready in under 20 minutes!
- Make the soup: Add carrots, celery, broth, and seasonings to the instant pot. Cook for 10 minutes, then release the pressure.
- Cook: Turn the Instant Pot to sauté, then add the chicken and tortellini. Cook until the tortellini is tender.
Chicken Tortellini Soup FAQs
Tortellini Soup is a super simple soup made with broth, veggies, and seasonings, sometimes a protein (in this case, chicken), and tortellini pasta.
Tortellini pasta is traditionally stuffed with cheese, but you can also find it stuffed with a variety of different meats such as pork, prosciutto, Italian sausage, etc.
Leftover Chicken Tortellini Soup will last in an airtight container in the fridge for 2-3 days. Keep in mind that the pasta will soak up the liquid as it sits and become soggy. It will still be delicious though! To reheat, warm on low on the stove until heated through.
You can freeze your chicken soup, but I recommend doing so without the noodles. To freeze, assemble and cook the soup as instructed, add the chicken, but leave out the tortellini. Instead, cool completely, pack in an airtight container, and freeze for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, then add the tortellini and warm in the instant pot or on the stove.
You can make this soup on the stove top in a similar way — just simmer your veggies and spices until cooked, and then add your tortellini. If you desire, you can saute your vegetables first in 1 tablespoon of oil before adding your broth.
Variations
- Use another protein. Swap the chicken out for cooked Italian sausage, cooked ground beef, cooked and chopped turkey, or even chickpeas.
- Add more veggies. Anything goes! Feel free to add in whatever veggies you like to jazz your instant pot soup up a bit: diced onions, mushrooms, peppers, peas, corn or mushrooms are all great ideas.
- Make it vegetarian. Just leave out the chicken and swap the chicken broth for vegetable.
- Make it creamy. Make your instant pot chicken soup creamy by adding a splash of heavy cream or half-and-half at the very end.
- Spice it up. Heat things up with a sprinkle of red pepper flakes or cayenne pepper.
- Make it on the stovetop — see my classic Chicken Tortellini Soup here.
Serving Suggestions
This chicken soup is hearty and filling all on its own, but I do love to serve it next to Garlic Herb Dinner Rolls, Garlic Bread, Roasted Green Beans, or a simple green salad.
More Instant Pot Soup Recipes You’ll Love
Instant Pot Chicken Tortellini Soup
written by Ashley Fehr
Ingredients
- 4 cups low sodium chicken broth
- 3 large carrots peeled and sliced
- 2 ribs celery sliced
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 cups cooked chicken chopped
- 2 cups cheese tortellini 1 250g package
Instructions
- Add carrots, celery, broth, parsley, salt, thyme, garlic powder, and pepper to the Instant Pot (I use a 6 quart).
- Set to high pressure, Manual mode, for 3 minutes. It will take about 10 minutes to come to pressure and start counting down.
- When cook time is over, release pressure gradually (use a towel to keep the steam off your hands, but keep your hand on the valve to slowly release the pressure. Be careful because soup can sputter).
- Turn the Instant Pot to saute and add the chicken and tortellini. Cook for 5 minutes or until tortellini reaches desired tenderness.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Deb says
What would be the cooking time using uncooked frozen chicken breasts ?
Ashley Fehr says
I would add the chicken with the vegetables and pressure cook on high for 8-10 minutes
Deb says
Thank you !!!!
Maria says
I want to try this but what would be the cooking time for uncooked chicken?
Janis says
This is the best recipe I have tried!!
The Recipe Rebel says
So glad to hear, Janis! Thank you!
thefotog@me.com says
The weather turned cold, and this was another fabulous recipe!
The Recipe Rebel says
So glad you enjoyed the recipe! Thank you for this kind review!
PATRICIA says
havn’t tried this yet, but i’m going to get the stuff today. It looks sooooo good
The Recipe Rebel says
Hope you enjoy it Patricia!
HOLLY BARNETT says
I love making soups!!! It’s generally very healthy and perfect for cold days, even in Florida! You are very inventive Ashley, for such a young girl. I never delete an email from you.Keep those recipes coming girl!!!!!!
The Recipe Rebel says
Thanks Holly!
Jan says
Thanks Ashley for giving another way to fix this shop. Like you I love soups. I’m still one of those people that don’t own a instant pot. Even though I’ve asked for one for the past 2 Christmases. I must be a bad girl because I haven’t gotten it yet. Maybe this year. Thanks again and keep the recipes coming
The Recipe Rebel says
You’re welcome Jan!
Lorraine says
Question: I have a crock pot and would love to make this, but there are a few hiccups.
I have a crockpot, I have frozen thighs and frozen tortellini. Could I still make this and how would I change up my instructions, I mean if we can. 🙂
Thank you. I can’t wait to try.
Ashley Fehr says
No problem! I would put the frozen chicken in at the beginning with the veggies and broth, and cook until chicken shreds apart and veggies are cooked. I would add the frozen tortellini at the end before serving and let heat in the slow cooker until tender, maybe 10-20 minutes
Valerie B Williams says
This really hit the spot, thanks. Feeling under the weather and this was quick and easy.
I didn’t have any cooked chicken, but I did have chicken and ricotta tortellini. Didn’t miss the chicken at all. I also used a box of chicken bone broth which worked well.
Ashley Fehr says
Thanks Valerie! I’m so glad you enjoyed it!
Cameron Quillin says
I am going to make this tonight but I need enough for 6 people. Any good ideas to increase the recipe?
Ashley Fehr says
You can double it as long as it’s not over the max line! Keep in mind that it will take significantly longer to come to pressure and release pressure.
The Angry Intern says
I made this tonight for dinner, as I remembered I still had some grilled chicken from Costco in the fridge. Stupidly easy to make, cooking times given are pretty accurate. It was quite tasty and I’m also happy I wasn’t left with 5 gallons of soup for leftovers. One bowl for dinner and I probably have 2 lunch portions left. Thanks for posting this one, I’m going to check out some of the other recipes you have, been looking to expand my Instant Pot repertoire.
Ashley Fehr says
I’m so happy to hear you enjoyed it!
Cindy Kitchen says
I would think we could add the tortellini at the end and just put the lid back on and let it cook that way, same with already cooked chicken?
Ashley Fehr says
Yes, you definitely can! I just wouldn’t cook it too long
Kristin says
I used some leftover Thanksgiving turkey breast instead of chicken. Yum!
Megan says
Have you cooked the chicken with the liquid in the beginning? Just wondering how I could I corporate that so I don’t have to cook the chicken separately
Ashley Fehr says
Yes you definitely can! You might want to cut it up and give it a head start before adding the veggies though because the vegetables don’t need to be cooked that long, and you definitely want your chicken to be cooked through.
Stacie says
Can you use frozen tortellini?
Ashley Fehr says
Yes, definitely! You just might need a couple more minutes cook time.
Jennifer says
Just made this!! So good!! Thanks for the recipe. This ones a keeper.
Ashley Fehr says
So happy to hear that!
Karen says
Hi I don’t have an instant pot. Can I use the stove or crockpot?
Ashley Fehr says
Yes definitely! You can throw everyone in the pot according to the directions above, and it will just take longer to cook and you’ll need to stir occasionally.
Ashley Fehr says
Yes definitely! Either will work great
Sarah @Whole and Heavenly Oven says
This is the kind of cozy food I want to fill my instant pot with!! Chicken tortellini soup is always a winner and this looks INSANELY good, Ashley!
Ashley Fehr says
Thanks Sarah!