In my house, cooler temperatures mean it is time to bring out the Instant Pot. With the time change and the sun setting earlier, my attitude is set and forget it. If you’re like me (or even if you aren’t) and you just want a easy, no fuss meal, this recipe is for you. Let’s get cooking.
Creamy Chicken Tortellini Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 medium-sized white onion
- 3 cloves of garlic
- 1 tablespoon of extra-virgin olive oil
- 2 tablespoons of tomato paste
- 3 1/2 cups of chicken broth
- 1, 14.5oz can of diced tomatoes
- 1 teaspoon of oregano (fresh or dried)
- 1 teaspoon of basil (fresh or dried)
- 1lb of boneless, skinless chicken breast
- salt
- pepper
- 1 cup of half and half
- 3/4 cup of shredded Parmesan cheese (plus additional for topping)
- 3 cups of cheese tortellini (fresh or frozen)
- 4 cups of spinach leaves
Instructions
- Peel and dice the onion. Mince the garlic. Set the Instant Pot to sauté and heat the olive oil. Add the onion and garlic to the Instant Pot and sauté until the onion is translucent and the garlic is fragrant (about 4-5 minutes).
- Add in the tomato paste, chicken broth, diced tomatoes, oregano and basil and stir. Allow to sit for about 3 minutes. Meanwhile, cut the chicken into cubes and season liberally with salt and pepper. Add the chicken to the Instant Pot and give it a quick stir.
- Cover the Instant Pot, set the pressure valve to seal, and cook for 12 minutes. While the chicken is cooking, rough chop the spinach and set it aside.
- After the 12 minutes have passed, press the valve to release the pressure, open the Instant Pot, and set to sauté. Stir in the half and half and Parmesan cheese. Then stir in the tortellini and spinach. Allow the soup to cook for about 4 minutes.
- Ladle the soup into bowls, top with Parmesan (if desired), and enjoy.
- Servings : 6
- Ready in : 25 Minutes
- Course : Dinner
- Recipe Type : 30-Minute Meals, Dinner
- Ingredient : Pasta, Poultry
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