Instant Pot Chicken Tortellini Soup
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Instant Pot Tortellini Soup is a comforting, kid-friendly take on classic chicken noodle soup, delivering big flavor with minimal effort. It’s quick, freezer-friendly, and sure to be a family favorite.
Or try our stovetop Chicken Tortellini Soup or Slow Cooker Chicken Tortellini Soup.
Why You’ll Love this Recipe
- Fast: Thanks to the Instant Pot and using frozen cheese tortellini in place of longer cooking noodles, this soup can be on the table in about 45 minutes (only 20-25 minutes of hands-on work).
- Family-Friendly: All ages love this nutritious one-pot wonder. I always make extras and send leftovers in my kids’ lunches for the next few days, too.
- Freezer-Friendly: I can double and freeze one batch for later using our freezer meal instructions. Perfect to freeze in small portions for lunches later. Check out more of our most popular healthy freezer meals.
Ingredients Needed
Here’s what you’ll need on hand to throw this together:
- Pantry Items: Avocado oil or olive oil, salt, ground black pepper, low-sodium chicken broth, Italian seasoning, poultry seasoning
- Produce: Carrots, celery, onion, garlic
- Protein: Boneless, skinless chicken breasts
- Frozen: Frozen or fresh cheese tortellini – Tip: Check the package to find one with the most recognizable and least amount of ingredients.
- Optional Toppings: Fresh chopped parsley and freshly grated Parmesan cheese
How to Make Chicken Tortellini Soup in the Instant Pot
Step 1: Sauté the veggies
Pre-cooking veggies adds depth of flavor and ensures that they are fully cooked.
Step 2: Add the chicken and cook the soup in the Instant Pot
After veggies are sautéed, you’ll add the rest of the ingredients (minus the tortellini), lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
Step 3: Shred the chicken
Once the chicken breast is fully cooked, you’ll remove it and shred it.
Step 3: Cook the Tortellini
Set the Instant Pot to “Sauté” and bring the liquid in the pot to a boil. Add the tortellini and cook until soft and heated through, 3 to 4 minutes. Press “Cancel.”
How to Make It a Freezer Meal
Instant Pot freezer meals are the ultimate way to maximize time in the kitchen. If prepped correctly, you can cook recipes like this one directly from frozen.
Here’s how to freeze Chicken Tortellini Soup:
Freeze For Later: Saute the veggies, let them cool, and transfer to a gallon-size freezer bag or round container. Add the chicken, broth, and Italian seasoning (do not stack the chicken breasts in the bag/container; instead, place them side by side). Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen alongside the bag of frozen tortellini.
Prepare From Frozen: Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Cook at high pressure for 17 to 22 minutes. Follow steps 4-6 of the recipe to finish the soup.
Note: You can also fully cook and freeze this soup after it fully cools, but the pasta will lose some of it’s texture in the freezer. It’s still tasty though.
Tips and Variations
- Dairy-Free Version: Replace the tortellini with whole wheat egg noodles (store-bought is fine) and boil until al dente.
- Gluten-Free Version: There are gluten-free cheese tortellini in some grocery stores. Or, replace the tortellini with a gluten-free pasta instead. My favorite is Banza rotini pasta for this soup. I’ve tested it many times and it holds up well in the soup.
- Because the pasta soaks up the liquid overnight and expands, this soup is best eaten the day you make it, but you can always add more broth or water to leftovers.
FAQs
Yes, you can easily with our recipes below:
– Slow Cooker Chicken Tortellini Soup
– Chicken Tortellini Soup (on the stovetop)
Yes, you can make chicken tortellini soup ahead of time. Prepare the soup as directed but wait to add the tortellini until just before serving to prevent it from becoming too soft or mushy. Store the soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for longer storage.
To enhance the flavor of chicken tortellini soup, you can add ingredients such as garlic, fresh herbs (like parsley or basil), grated Parmesan cheese, or a splash of white wine. Adjusting the seasoning with salt and pepper to taste can also elevate the flavor.
More Healthy Soups for the Instant Pot
If you like this recipe, we think you’ll enjoy these delicious IP soups, as well.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Instant Pot Chicken Tortellini Soup
Instant Pot Chicken Tortellini Soup is a delightful twist on traditional chicken noodle soup that will bring some serious comfort food to your table without much fuss. It’s kid-friendly, freezer-friendly, easy, and delicious.
Ingredients
- 1–2 tablespoons avocado oil or olive oil
- 1 – 1 1/2 cups diced carrots
- 1 – 1 1/2 cups sliced celery
- 1 medium onion, diced (about 1 1/2 cups)
- Salt and ground black pepper
- 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
- 6 cups (48 ounces) chicken broth, homemade or store-bought
- 1 cup water
- 1 teaspoon Italian seasoning, crushed in hand
- 1 teaspoon poultry seasoning
- 1 – 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 3–4 cups frozen cheese tortellini
- Optional for serving: Lemon wedges, fresh chopped parsley, grated Parmesan
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Set the Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the carrots, celery, and onion and cook, stirring, until just softened, 5 to 7 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic during the last 30 to 60 seconds of cooking. Press “Cancel.” (Freezing instructions begin here.)
- Stir in the broth, water, Italian seasoning, poultry seasoning, ½ teaspoon salt, ⅛ teaspoon pepper, and the chicken.
- Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
- Transfer the chicken to a cutting board and shred with two forks or dice into bite-sized pieces. Set aside.
- Set the Instant Pot to “Sauté” and bring the liquid in the pot to a boil. Stir in the tortellini and cook until soft and heated through, 3 to 4 minutes (or according to package instructions). Press “Cancel.”
- Stir the shredded chicken into the soup. Taste and season with salt and pepper. Serve immediately, garnished with optional lemon wedges (give a good squeeze to your bowl), chopped parsley, and freshly grated Parmesan, if desired. (Note: This soup will thicken up as it sits and cools.)
Freeze For Later: Follow step 1. Let the veggies cool, then transfer them to a gallon-size freezer bag or round container. Add the chicken, broth, water, Italian seasoning, poultry seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper (do not stack the chicken breasts in the bag/container; instead, place them side by side). Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen) alongside a bag of 3-4 cups frozen tortellini. Tip: Double bag the soup to help prevent leaks.
Prepare From Frozen: Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook for 17 to 22 minutes. Follow steps 4 through 6.
Notes/Tips
- Shortcut: Use 2 cups diced or shredded rotisserie chicken in place of the chicken breasts and skip Step 4.
- You can also fully cook and freeze this soup after it fully cools, but the pasta will lose some of it’s texture in the freezer. It’s still tasty though.
- Dairy-Free Version: Replace the tortellini with whole wheat egg noodles (store-bought is fine) and boil until al dente.
- Gluten-Free Version: There are gluten-free cheese tortellini in some grocery stores. Or, replace the tortellini with a gluten-free pasta instead. My favorite is Banza rotini pasta for this soup. I’ve tested it many times and it holds up well in the soup.
- Because the pasta soaks up the liquid overnight and expands, this soup is best eaten the day you make it, but you can always add more broth or water to leftovers.
- Crockpot Version: Try our Slow Cooker Chicken Tortellini Soup.
- Stove Top Version: Make this Chicken Tortellini Soup recipe
Photos and video by Whitney Reist of Sweet Cayenne.
We had this for dinner tonight. I did not have the poultry seasoning but my husband is extremely picky when it comes to herbs and seasonings. I added a little extra Italian seasoning and it was great. I’m so glad we have leftovers or a couple of lunches.
Hi Karen. So glad your husband enjoyed this with the seasoning you had on hand. Thanks for taking the time to leave a review and to let others know of the substitution you made and how it turned out.
Another new staple in our household — loved that I could easily double it and leave out some of the liquid while the chicken cooked in the crockpot and add it back in when it was done. A new mama friend’s family and our family all ate well tonight!
Love to hear it Jen! We’re so glad you continue to find recipes to love. 🙂
This was so easy and soo good. Even my two year old loved it. Will be making this often.
So glad to hear this Rachel. Thank you for taking the time to eave a review!
I already had chicken broth frozen, so I bagged that with the chicken, tortellini and veggies in three bags inside a grocery sack– a soup meal kit!
Great way to make it work for you Meagan!
Absolutely delicious. I almost went without the poultry seasoning, as I didn’t have it on hand–so glad I added that to my grocery list! The seasoning really adds such a good flavor. I did make one significant change using wild rice cooked on stovetop in place of the tortellini. Thank you for posting!
Hi Charity. Thank you for taking the time to leave a review and let others know about your experience and substitution.
This sounds like the perfect fall soup! I’m printing it out now so I can make it next week!