Best Instant Pot Tortellini Soup Recipes

INSTANT POT® CHICKEN TORTELLINI SOUP

Instant Pot® Chicken Tortellini Soup image

This tortellini soup is comforting on a cold, blustery day. Cooked in the Instant Pot®, you can have a bowl full of hearty soup in under an hour.

Provided by thedailygourmet

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes

Time 1h5m

Yield 3

Number Of Ingredients 14

Ingredients

1 tablespoon salted butter
½ pound cubed boneless, skinless chicken breast
½ cup chopped onion
½ cup chopped carrots
2 cloves minced garlic
1 cup chicken broth
½ (8 ounce) package refrigerated cheese tortellini
1 tablespoon chicken broth
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup chopped fresh spinach
½ teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 70.5 mg, Fat 9.9 g, Fiber 2.5 g, Protein 23.1 g, SaturatedFat 5 g, Sodium 1021.7 mg, Sugar 6.6 g

INSTANT POT® TORTELLINI SOUP

Instant Pot® Tortellini Soup image

This is a quick, stick-to-your-ribs soup. I serve this with fresh, crusty bread.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cups sliced carrots
2 celery ribs with leaves, chopped
1 cup roughly chopped onion
1 large clove garlic, grated
4 cups beef broth
1 cup strained crushed tomatoes (such as Aurora®)
½ teaspoon thyme
1 teaspoon dried parsley
freshly ground black pepper to taste
13 ounces refrigerated small cheese tortellini
2 tablespoons finely grated Parmesan cheese, or more to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and adjust the heat to high. Pour oil into the pot and swirl to evenly coat the bottom. Add carrots, celery, and onion and cook, stirring consistently, about 4 minutes. Add garlic and cook 1 minute. Add tomato sauce, beef broth, parsley, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add tortellini and press down into the liquid, but do not stir.
Turn pot back on and choose Saute function. Simmer tortellini until tender and fully cooked, about 5 minutes; dense pasta will take longer. Spoon into bowls and top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 57.3 g, Cholesterol 41.5 mg, Fat 12.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 5.2 g, Sodium 1307.4 mg, Sugar 7.3 g