Instant Pot Tuscan Tortellini Soup
Instant Pot Tuscan Tortellini Soup
Servings
8-10
servingsPrep time
15
minutesCooking time
10
minutesIngredients
1 1/2 pounds boneless, skinless chicken breasts (mine were frozen)
4 cups chicken broth (or 4 cups water + 4 tsp Better than Bouillon Chicken Base)
18 ounce refrigerated cheese tortellini
3 cups baby spinach
1 Tbsp butter
1 yellow onion, diced
3/4 tsp salt
1/4 tsp pepper
1 (15 oz can) great northern white beans, rinsed and drained
1 bay leaf
1 Tbsp Italian seasoning
1 cup half and half, warmed
1/2 cup shredded parmesan cheese
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Directions
- Choose Instant Pot with the sauté setting. Add in the butter, until melted. Add in the onion and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds.
- Stir in the chicken broth, tomatoes, beans, bay leaf, Italian seasoning, salt and pepper. Nestle the chicken into the pot.
- Cover and secure the lid. Set the manual/pressure cook button to 10 minutes (for frozen chicken) or 8 minutes (for thawed chicken). When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid.
- Discard the bay leaf. Use tongs to place chicken on a cutting board. Turn the Instant Pot to the sauté setting. Stir in the half and half, tortellini and parmesan cheese. The tortellini will take about 5 minutes to cook through.
- While the tortellini is cooking shred the chicken or cut it into pieces. Add it back into the pot.
- Stir the spinach into the pot, it will wilt down quickly.
- Taste the soup and salt and pepper to taste.
- Ladle soup into bowls and serve.
