Instant Pot Tuscan Tortellini Soup

Instant Pot Tuscan Tortellini Soup

Recipe by JanC


Prep time


Cooking time




  • 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


  • 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.
Instant Pot Tuscan Tortellini Soup
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