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5 from 3 votes

Instant pot Chicken and Vegetable Pasta Tortellini Soup

Course dinner, Side Dish
Cuisine Italian
Keyword Chicken and Vegetable Pasta Tortellini Soup, chicken breasts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 353kcal


  • 1 yellow onion diced
  • 4 cups chicken broth
  • 3 garlic cloves minced
  • 1 tbsp basil dried
  • 1 1/2 lb chicken breasts/thighs boneless
  • 2 tbsp tomato paste
  • 4 cups cheese tortellini frozen/fresh
  • 3 cups spinach packed
  • 2 cups petite tomatoes with juices diced
  • 2 tsp olive oil
  • 1/2 cup half and half
  • salt to taste
  • pepper to taste


  • Press “sauté” and add onion and garlic in an instant pot, stir frequently until onion is translucent.
  • Add tomatoes, tomato paste, basil, chicken, chicken broth, salt and pepper and stir the contents.
  • Cover with the lid and seal the valve.
  • Cook for 15 minutes on manual “high” pressure.
  • Release the pressure naturally.
  • Take out the chicken and put it on the cutting board. Cut into bite size pieces and again put it back into the instant pot.
  • Add tortellini, cheese, half and half and spinach.
  • Press sauté and quickly heat up the tortellini.
  • Serve warm.


Calories: 353kcal