Chicken Tortellini Soup made in the Instant Pot is easy and can be made in under 20 minutes! It is a family favorite and frequently requested recipe. It's perfect for feeding a crowd too!
There is nothing better than warm chicken soup and rich tortellini on a cold evening. It warms you to the core.
This recipe is a spin off from The Pioneer Woman's Homemade Chicken and Noodles recipe. We exchanged the egg noodles for cheese tortellini (kids LOVE them). We also added some fresh parmesan cheese on top of each bowl of soup and made a few more minor adjustments.
If you haven't made homemade chicken stock before you are really missing out. Any time you have left over bones from an oven roasted chicken or a rotisserie, you can use your instant pot to make a rich chicken broth!
We love to serve fresh Homemade Sandwich Bread with this soup. It is a great side for the soup and we also like to dip it in the broth. If you are new to making bread, I included a video tutorial for the bread recipe.
Why You'll Love This Soup
- Warm soups make for a great comfort food. There is nothing like the rich chicken broth and soft tortellini that will warm your soul.
- These recipe adjustments will take your classic chicken soup to the next level. There is so much flavor packed into this soup!
- This recipe is a fan favorite. It's a great go-to soup to bring to parties and I always have friends asking for the recipe!
You'll need the following ingredients to make Instant Pot Chicken Tortellini Soup.
Carrots, Celery and Onion are the perfect base for variations of chicken noodle soup.
Turmeric adds a deep color to the broth, but it also adds richness to the flavor of this soup. You may be tempted to leave this ingredient out, but there will be a big difference in the depth of flavor in this soup.
White Pepper gives a little kick to the soup. Just a little bit goes a long way.
Dried Thyme and Parsley add to the flavor profile of this soup.
If you can make your own homemade chicken broth or stock your soup will be even more delicious and healthy. If you don't have your own chicken stock, try to find a good quality stock in your grocery store.
Chicken Breasts or Chicken Tenderloins are both good options for this soup. Cutting the chicken into cubes before adding it to the soup allows the chicken to absorb more of the flavor from the broth and spices.
Cheese Tortellini elevates your standard chicken noodle soup.
Adding freshly grated Parmesan to the top of your warm soup finishes this recipe with one last element of comfort and flavor.
How to Make It
Here are some quick visual instructions. The full soup recipe with ingredient measurements is below!
Chop up the vegetables and put them aside. Dice the chicken into bite-sized pieces.
Add the chicken stock or broth, salt, spices and raw chicken to the instant pot. Pressure cook for 6 minutes with a quick pressure release. (If using cooked chicken you will adjust the cook time. Instructions are in the recipe card below)
Add in the chopped vegetables and tortellini and pressure cook for 1 more minute. Again, do a quick pressure release.
Serve in a bowl and add fresh parmesan on top.
Recipe Tips & Tricks
- Don't have an Instant Pot? This tortellini soup can also be made on the stove. Add the diced carrots, onions, celery and chicken to a large pot. Pour in the chicken stock and add the spices. Cook with a low simmer until the vegetables have softened and the chicken is cooked through. Cook the tortellini separately in boiling water and add it to the soup.
- Cheese Tortellini from the refrigerator section in your grocery store is a better option than the frozen tortellini. We have tried several different brands of cheese tortellini and we always go back to the fresh, refrigerated ones.
- This recipe is a great soup to feed a crowd. You can cook it in your Instant Pot and add it to your crockpot on low to keep it warm for your guests.
Storage and Reheating
- Storage: Store this soup in your refrigerator for up to 4 days.
- Reheating: You can reheat this soup in the microwave or on the stove.
- Freezing: You can definitely freeze this soup, but the tortellini may be a little softer after reheating.
Additions and Substitutions
- Chicken: You can also make this soup using leftover cooked or rotisserie chicken. Just add the cooked chicken with all the ingredients (except the parmesan cheese) and pressure cook for 1 minute.
- Tortellini: frozen egg noodles can be substituted for the cheese tortellini, but the cooking time may need to be adjusted.
- Spinach: Adding spinach to this recipe is a great way to make it even healthier. Add the spinach during step 5 if you like it very soft. You can also just stir it in at the end and let it wilt gently.
Absolutely! In fact, you could strip the chicken from the bones of your rotisserie chicken are refrigerate, while you use the bones to make a rich chicken stock in your instant pot for the base of your tortellini soup!
Enjoy your soup with fresh rolls and butter, and serve with a green salad.
Yes, you can! Cut the frozen chicken into 1" cubes and add 3 minutes to the cook time. If you keep the frozen chicken whole then you will want to add 6 minutes to the cook time on step
Follow directions 1-4. When you're ready to eat add the carrots, celery, onion and tortellini to the soup and pressure cook for 1 minute. Top with grated parmesan.
More Instant Pot Recipes
Make a large batch of healthy Instant Pot black beans. Freeze the leftovers in portions for an easy way to add protein and fiber to your future meals.
Instant Pot chocolate lava cake is a decadent dessert that combines rich, molten chocolate with a moist cake for an indulgent treat ready in no time.
More From Thyme for the Table
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Instant Pot Chicken Tortellini Soup
- 1 Pressure Cooker Instant Pot or other electric pressure cooker
- 3 medium carrots
- 2 stalks celery
- ½ medium onion
- ½ tsp salt
- ½ teaspoon turmeric
- ⅛ teaspoon white pepper
- ¼ tsp dried thyme
- 1 ½ teaspoon parsley flakes
- 6 cups chicken stock (or chicken broth)
- 1 ½ lbs chicken breast or chicken tenderloins (see note for precooked chicken)
- 9 oz cheese tortellini
- fresh parmesan
- Dice the carrots, celery and onion. Put it aside in a bowl.
- Dice the chicken into bite-sized pieces.
- Add the chicken stock, salt, turmeric, white pepper, thyme, parsley and raw chicken to the instant pot. (If using cooked chicken skip step 4 )
- Pressure cook for 6 minutes. (Because it is cubed it will cook faster than a whole chicken breast would). When it is done, do a quick pressure release.
- Add the carrots, celery, onion and tortellini to the soup.
- Close the lid and pressure cook for 1 minute. Do a quick pressure release again.
- Serve with freshly grated parmesan cheese on top.
- This tortellini soup can also be made on the stove. Heat 1 teaspoon olive oil in a large stock pot. Add diced carrots, onions, celery and chicken. Pour in chicken stock and add spices. Simmer on low until the vegetables have softened and the chicken is cooked through. Cook the tortellini separately in boiling water and add it to the soup.
- Tortellini from the refrigerated section makes a big difference. Opt for refrigerated over frozen when possible.
More Soups to Try
Easy Chicken and Dumplings has delicious soft dumplings in a warm chicken broth.
Copycat Pasta e Fagioli Soup combines beans, pork sausage, veggies, and pasta into a wholesome meal!