Instant Pot Fall Tortellini Soup


Yields: 6 servings


1-2 Tbsp. olive oil

1/2 large white onion, peeled and chopped

1 red bell pepper, seeded and chopped

4 oz. mushrooms, chopped

3 large carrots, chopped

4 garlic cloves

2 boneless, skinless chicken breasts

6 cups chicken broth

1 tsp. parsley

1/2 tsp. oregano

1 tsp. thyme

1/2 tsp. crushed red pepper

8 oz. package Tortellini

1 cup mozzarella cheese

1/3 cup heavy cream

1 cup packed spinach, 2 cups loosely packed spinach

salt and pepper to taste


In Instant Pot, drizzle your olive oil. On "Saute" mode, saute onions, bell pepper, mushrooms, carrots, and garlic for 3-4 minutes or until soft.

Add chicken, broth, seasonings, and set on soup mode for 30 minutes. Let it do it's thing. 

While cooking, grab a pot of water and bring to boil. Cook tortellini according to package directions. Usually the cooking time is 5-9 minutes or so. Drain water and set aside.

Once soup is done in Instant Pot, add tortellini to the soup and stir in your heavy cream, spinach, and mozzarella cheese. Add salt and pepper to taste. Let sit for a few minutes before serving.