Instant Pot Chicken Alfredo Tortellini Soup

Looking for a cozy, creamy, and utterly satisfying soup that comes together in no time? This Instant Pot Chicken Alfredo Tortellini Soup is just what you need for those chilly evenings when comfort food is calling your name. Loaded with tender chicken, cheesy tortellini, and a luscious Alfredo-style broth, this soup is a delicious twist on classic Italian flavors. Plus, it’s made entirely in the Instant Pot, so you get all the rich, slow-cooked flavor with minimal effort. Whether you’re meal prepping for the week or want a quick dinner that feels indulgent, this soup is a winner every time.

Why This Recipe Is a Must-Try

This recipe combines the best elements of creamy Alfredo pasta and hearty soup into one bowl of pure comfort. The Instant Pot does all the heavy lifting, cooking the chicken to tender perfection and melding the flavors beautifully. Fresh tortellini adds a delightful, chewy texture and cheesy goodness that elevates the soup beyond the ordinary. The addition of fresh spinach not only adds a pop of color but also a nutritious boost, making this soup a wholesome meal in itself. Plus, it’s incredibly versatile and easy to customize with your favorite additions. If you love creamy soups or pasta dishes, this recipe will quickly become a staple in your kitchen.

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, minced
• 4 cups low sodium chicken stock
• 2 chicken breasts, boneless and skinless
• 1 teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg (optional)
• 10 ounces (300 grams) fresh tortellini (cheese-filled tortellini recommended)
• 1 cup heavy whipping cream
• ½ cup parmesan cheese, shredded
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 cup fresh baby spinach or roughly chopped spinach leaves

How To Make Instant Pot Chicken Alfredo Tortellini Soup

Step 1: Sauté the Garlic

Start by turning your Instant Pot to the “Sauté” setting and melting the butter. Once melted, add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned. This step helps release the garlic’s aromatic flavor, forming the base of your soup.

Step 2: Add Chicken and Broth

Place the boneless, skinless chicken breasts right into the pot. Pour in the 4 cups of low sodium chicken stock, then season with salt, black pepper, and nutmeg if using. Give everything a gentle stir to combine.

Step 3: Pressure Cook the Chicken

Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. When the cooking cycle is complete, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure manually.

Step 4: Shred the Chicken

Open the lid and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Step 5: Add the Tortellini

Add the fresh tortellini directly to the hot broth. Close the lid and set the Instant Pot to the “Sauté” function again. Cook the tortellini for 3-4 minutes, stirring occasionally to prevent sticking, until tender and cooked through.

Step 6: Make It Creamy

Reduce the heat to low. Stir in the heavy whipping cream and shredded parmesan cheese until fully incorporated and the soup is creamy. Then add the cornstarch slurry (cornstarch mixed with water) to the pot, stirring constantly until the soup thickens slightly, about 2 minutes.

Step 7: Add Spinach and Finish

Finally, stir in the fresh spinach. Let it wilt in the warm soup for about 1-2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.

Step 8: Serve

Ladle the soup into bowls and garnish with extra parmesan cheese if desired. Serve hot with crusty bread or a side salad for a complete meal.

Expert Tips

• For even more flavor, sauté the garlic with a small diced onion or shallots before adding the broth.
• Use fresh tortellini for the best texture, but frozen tortellini works well too—just adjust cooking time slightly.
• If you prefer a thicker soup, add a little more cornstarch slurry until you reach your desired consistency.
• Shredding the chicken finely helps it blend beautifully into the creamy broth.
• Be careful not to overcook the tortellini; it cooks quickly and can become mushy if left too long.
• Use freshly grated parmesan cheese for the best melt and flavor—pre-shredded cheese can sometimes be less creamy.

Variations and Customizations

• Vegetables: Add diced mushrooms, zucchini, or sun-dried tomatoes for extra texture and nutrition.
• Spices: Experiment with Italian seasoning, red pepper flakes, or fresh herbs like basil and parsley to enhance the flavor profile.
• Protein: Substitute chicken breasts with shredded rotisserie chicken or cooked turkey breast for convenience.
• Cheese: Swap parmesan for pecorino romano or add a bit of mozzarella for a gooey twist.
• Dairy-Free Option: Use coconut cream or cashew cream instead of heavy cream and a dairy-free cheese to make this recipe dairy-free friendly.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent the cream from separating. If the soup thickens too much after refrigeration, add a splash of chicken stock or water to loosen it up. This soup can also be frozen for up to 2 months; just thaw overnight in the fridge and reheat gently.

FAQ

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to about 12-15 minutes and allow for a natural pressure release to ensure the chicken cooks through completely.

What type of tortellini works best for this soup?

Fresh cheese-filled tortellini works best as it cooks quickly and adds a creamy, cheesy texture. However, frozen tortellini is a good alternative—just add a minute or two to the cooking time.

Can I make this soup without an Instant Pot?

Absolutely! You can make this soup on the stovetop by simmering the chicken in broth until cooked through, then shredding it and adding the tortellini and other ingredients. It will take longer, about 30-40 minutes total.

Is it possible to make this soup lighter?

Yes! You can substitute the heavy cream with half-and-half or whole milk, though the soup will be less rich and creamy. You can also reduce the amount of cheese or use a lower-fat cheese option.

Conclusion

Instant Pot Chicken Alfredo Tortellini Soup is the ultimate comfort food that’s both indulgent and easy to prepare. With its creamy broth, tender chicken, and cheesy tortellini, this soup is perfect for busy weeknights or cozy weekend dinners. The Instant Pot makes it a breeze to whip up, and the recipe’s flexibility means you can customize it to suit your tastes. Whether you’re a soup lover or a pasta fanatic, this dish is sure to become a favorite in your recipe collection. Give it a try—you won’t be disappointed!