Instant Pot Chicken Tortellini Soup with Spinach

This easy, umami-rich Instant Pot Chicken Tortellini Soup with Spinach comes together in about 30 minutes! Loaded with cheesy tortellini, tender shredded chicken thighs, and loads of spinach- this hearty soup is sure to satisfy!

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Quick and easy and delicious Instant Pot Chicken Tortellini Soup with Spinach

What's not to love about some cheesy tortellini soup? This simple ad tasty chicken soup is a quick and easy warming fall and winter treat you can make in about 30 minutes, but tastes like it's been cooking all day, thanks to the Instant Pot!

Loaded with cheesy tortellini, tender, fall of the bone shredded chicken thighs, plenty of veggies, and fresh baby spinach, this tasty soup is as healthy and hearty as it is delicious.

Ingredients

• Olive oil.
• 4 bone-in, skin-on chicken thighs. You'll want to use bone in, skin on thighs for maximum flavor, as these will also help to flavor the soup broth.
• Carrots, celery, onion, and garlic.  
• Fresh parsley.
• Water. The soup broth is flavored with the chicken thighs, bouillon, parmesan rind (optional), and aromatics- so chicken stock needed!
• 1 chicken bouillon cube.
• 1 parmesan rind (optional). This adds a rich, nutty flavor to the soup, and is highly recommended. I always save my rinds in the fridge for adding to soups, stews, and sauces!
• Frozen cheese tortellini.
• Fresh Baby spinach. This goes in right at the end, and wilts instantly just before serving!

How to make Instant Pot Chicken Tortellini Soup with Spinach

1. Dry the chicken thighs well with paper towels, and season on both sides with salt and pepper.
2. Set Instant Pot to sauté. 
3. Add olive oil to the Instant Pot, and add chicken skin side down. 
4. Lightly brown the chicken, 3-4 minutes a side. Remove to a plate and set aside (chicken will not be cooked through). 
5. Add the carrot, celery, onion, and garlic. Cook 2-3 minutes, stirring occasionally. scrape up any brown bits from the bottom of the pot. 
6. Add the chicken back to the pot, along with the water, bouillon, parsley, and parmesan rind (optional). 
7. Next, lock the lid, and set Instant Pot to high pressure for 20 minutes.
8. Do a 5 minute natural release, followed by a manual release. 
9. Remove the parmesan rind (if using) and the chicken thighs. 
10. Discard the parmesan rind, shred the chicken meat (discarding skin and bones), and add the shredded chicken back to the Instant Pot. 
11. Set to Instant Pot to sauté, and bring to a boil. 
12. Add the tortellini and cook 5-6 minutes (cook time may vary depending on your brand of tortellini), or until cooked through. 
13. Turn off the heat, and add the spinach. Stir until wilted. 

Why use a parmesan rind?

When you are left with just the rind of some delicious, nutty parmesan cheese, don't throw it away- save it! The rind is loaded with rich, umami flavor that imparts a delicious flavor to soup broths, stews, sauces and more. Simply simmer in the soup to release the flavor, and pull out before serving. You will not be disappointed!

Serving the soup

This soup is great just as it is, or with a little sprinkle of grate parmesan cheese and some chopped fresh parsley leaves. A little crusty bread on the side is great, too!

Substitutions and additions

• Instead of olive oil, you can use butter or vegetable oil to brown the chicken and cook the veggies.
• If you don't have a parmesan rind, don't worry! The soup will still come out delicious.
• Instead of fresh baby spinach, you could use frozen spinach. Use about 2 cups, and cook a bit longer until cooked through.
• You can use any pasta you like, instead of tortellini. If using a different pasta, I would recommend cooking it separately and adding after the spinach, as to not thicken the soup too much.
• Like a creamier soup? You can add a ½ cup of heavy cream along with the tortellini, just before the spinach, and stir it in!
• If you prefer, you can sub in boneless chicken breasts.

Storing leftovers

You can store any cooled, leftover soup in an airtight container in the refrigerator for up to 4 days. I would not recommend freezing with the tortellini.

If you'd like to freeze the soup, cook the tortellini separately and add when serving. The soup can keep in an airtight container in the freezer for about 3 months!

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