A Favorite combination of Chicken and Vegetables this Chicken Tortellini Soup uses basic pantry ingredients for a winner dinner.
- Prep Time 5 mins
- Cook Time 35 mins
- Total Time 40 mins
Amount Per Serving
- Calories: 317kcal
- Carbohydrates: 31g
- Protein: 27g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 73mg
- Sodium: 800mg
- Potassium: 875mg
- Fiber: 4g
- Sugar: 6g
- Vitamin C: 17.4mg
- Calcium: 106mg
- Iron: 2.5mg
INGREDIENTS
- 1 tablespoon olive oil
- 2 tablespoon garlic minced
- 1 medium onion diced
- 3 medium carrots peeled and slice
- 1 1/2 cups tomato sauce rao’s marinara or trader joe’s roasted garlic marinara
- 1 pound skinless, boneless chicken breasts or thighs
- 2 teaspoons kosher salt
- 3 cups water divided
- 10 ounces fresh spinach tortellini
- 1 teaspoon dried parsley or fresh optional
- 1 teaspoon red pepper flakes optional
- 4 ounces baby spinach or baby kale
- 2 tablespoon grated parmesan optional
INSTRUCTIONS
Set the Instant Pot to Saute mode and heat oil. Add garlic, onion, carrots, tomato sauce, chicken, salt and 2 cups of water. Give a quick stir. Secure lid with pressure valve to sealing.
- Select the Manual / Pressure Cook (Hi) setting and adjust the cook time to 8 minutes. Allow natural pressure release. Open the Instant Pot, take the chicken out and shred.
- Set Instant Pot to saute(more) mode. Optional step – blend the soup partially (about 30 seconds) for a more creamier texture using an immersion blender. Add tortellini and cook for 2 minutes (follow instructions on the package).
- Add shredded chicken, parsley and red pepper flakes. Add 1 cup of water(optional). Fold in spinach and bring the soup to a gentle boil. Press Cancel. Enjoy hot with grated parmesan.