Pressure Cooker Chicken Tortellini Tomato Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons tomato paste
- 4cups chicken stock or broth
- ¼cup dry white wine
- 1(28-ounce) can crushed tomatoes, preferably fire roasted
- 1tablespoon balsamic vinegar, preferably aged
- 6garlic cloves, finely chopped
- Roughly chopped leaves from 3 to 4 sprigs fresh oregano (about 2 tablespoons chopped) or 1½ teaspoons dried oregano
- 2teaspoons onion powder
- ½teaspoon red-pepper flakes
- ½teaspoon kosher salt, plus more as necessary
- 1¾ to 2pounds boneless, skinless chicken thighs
- 5ounces baby spinach
- 1(8- to 10-ounce) package refrigerated cheese tortellini
- 1cup grated Parmesan, for serving
- Torn or shredded fresh basil, for serving
- Black pepper, for serving
Nutritional analysis per serving (6 servings)
527 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 50 grams protein; 1274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 6- or 8-quart electric pressure cooker, whisk together the tomato paste, stock and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional ½ teaspoon salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes.
- Step 2
Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. If you would like a thicker soup (adding Parmesan at the end will thicken the soup as well), remove the chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir the chicken back in. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart.
- Step 3
Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and top with Parmesan, basil and black pepper.
Private Notes
Comments
I sauteed some onion, celery, carrot to start (could not help myself!), then made the recipe as written. It was great - easy and quick, good flavor. I will make again.
We really enjoyed this and it was extremely low effort. Threw a frozen parm rind in the instant pot. Shredded the chicken out of the pot while the soup reduced a bit and then put it back in with some fresh pepper before adding the spinach and tortellini. Wegman’s brand gluten free tortellini worked great here (the recipe is otherwise gf for any fellow celiacs reading this!)
I used better than bouillon for the chicken broth, kale instead of spinach as I had that on hand, whole peeled tomatoes squished and rotisserie chicken (meat of one breast and a drumstick). Cooked 10 mins on high in instant pot and quick released as the chicken was already cooked. Used frozen tortellini and cooked for a few more minutes on sauté. Excellent.
Can you do this with chicken breast instead
@K. Tracy I’m sure you could use chicken breast here, you’d just need to cook the chicken a few minutes longer to make sure the larger breasts are cooked through.
Great soup! I sautéed the chicken and garlic in the Instant pot on sautée mode first in whole pieces and then sautéed onions, carrots, parsley and Zucchini. Skipped the wine but added some extra consommé that I had leftover. Loved the soup: rich, hearty, delicious for a cold night. Will make again.
Really excellent, everyone loved this. Added a little extra red pepper and used kale from the garden, basic supermarket cheese tortellini. Will definitely make again.