Creamy Tortellini and Chicken Soup


  • 2 tsp olive oil
  • 1 yellow onion
  • 2 cloves of garlic
  • 4 cups chicken broth
  • 1 1/2 lbs boneless
  • 29 oz petite diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb cheese tortellini (about 4 cups
  • 3 cups fresh spinach
  • 1/2 cup grated parmesan cheese
  • 1 cup half and half
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add remaining Pot Mixture ingredients and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the pressure.
  • Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
  • Turn the pot off by selecting CANCEL, then select the SAUTE function.
  • Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
  • Serve warm.
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