Instant Pot Creamy Tortellini, Spinach, and Chicken Soup

Instant Pot Creamy Tortellini, Spinach, and Chicken Soup: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and nutritious meal can feel like an impossible task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to spend my evenings doing is slaving away in the kitchen. That's why I've become a huge fan of one-pot meals, especially those that can be whipped up quickly in my Instant Pot. This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is a perfect example – a hearty, flavorful, and satisfying meal that's ready in under 30 minutes!

The beauty of this recipe lies in its simplicity. It’s the kind of dish you can throw together on a weeknight after a long day, using ingredients you probably already have in your pantry. The creamy tomato broth is bursting with flavor, thanks to the combination of fresh basil, garlic, and a touch of tomato paste. The tender chicken adds protein, while the cheesy tortellini and vibrant spinach provide a delightful textural contrast and boost of nutrients. It’s a true comfort food that feels both indulgent and healthy.

Why this recipe is a game-changer:

• Speed and convenience: The Instant Pot does most of the work, significantly reducing cooking time. You're in and out of the kitchen in a flash!
• One-pot cleanup: Less mess means more time for the things that matter most – like family time.
• Adaptability: Feel free to customize this soup to your liking. Substitute kale for spinach, add different types of cheese, or use leftover roasted chicken for an even quicker meal.
• Flavor explosion: The combination of ingredients creates a truly delicious soup that will please even the pickiest eaters.

I often double this recipe, making enough leftovers for lunch the next day. It reheats beautifully and tastes even better the second time around! It’s the perfect meal prep solution for those busy weekdays. Consider this recipe your new go-to for a satisfying and stress-free weeknight dinner. It's a testament to how easy it is to create something truly special even when you're short on time.

This soup isn’t just for weeknights, though. It’s also a great option for a cozy weekend lunch or a light dinner party. The presentation is elegant enough for company, yet the process is simple enough for a casual weeknight. The vibrant green of the spinach against the creamy tomato broth and the little pockets of cheesy tortellini make it visually appealing, too.

Tips and Tricks for Success:

• Use fresh ingredients whenever possible: Fresh basil, garlic, and spinach add a depth of flavor that you won't find in their dried counterparts.
• Don't overcook the tortellini: Overcooked tortellini can become mushy. Add it to the soup only in the final stages of cooking.
• Adjust seasoning to your taste: Add more salt, pepper, or herbs as needed to suit your preference.
• Serve with crusty bread: A slice of crusty bread is the perfect accompaniment to this soup, soaking up all that delicious broth.

This Instant Pot Creamy Tortellini, Spinach, and Chicken Soup is more than just a recipe; it's a solution. A solution for busy weeknights, a solution for quick meals, a solution for delicious and healthy eating. Give it a try and see for yourself. Your family will thank you for it!

Ingredients you'll need: (This list mirrors the ingredient list provided above but is included here for easier reading within the blog post)

• 4 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 medium yellow onion, diced
• 2 tsp olive oil
• 1/2 cup parmesan cheese
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tbsp dried basil
• 2 cans petite diced tomatoes with juices
• 1 1/2 lbs boneless, skinless chicken thighs or breasts
• 4 cups frozen cheese tortellini
• 3 cups packed spinach
• 1 cup half and half, warmed

Step-by-step

• Turn the Instant Pot on to the saute function, on the highest setting.
• Heat the oil in the bottom of the pot.
• Add in the diced onion and stir for a couple of minutes.
• Add in the garlic and stir until the onions are translucent, another couple of minutes.
• Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt, and pepper. Give a quick stir.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to "sealing."
• Press the manual pressure cook button and set the timer to 15 minutes (high pressure).
• Once the timer beeps, let out the pressure by gently moving the valve to "venting."
• Spoon the chicken out and place it on a cutting board.
• Cut the chicken into bite-sized pieces and then add it back into the pot.
• Stir in the tortellini, spinach, Parmesan cheese, and half and half.
• Turn the IP to saute to heat up the tortellini quickly.
• Once the tortellini is warmed through, ladle the soup into bowls and serve.