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Home Method Instant Pot

Instant Pot Chicken Alfredo Tortellini Soup

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By: Diana Posted: 12/17/20 Updated: 1/24/23

This post may contain affiliate links. Please read my disclosure policy.

Chicken Alfredo Tortellini Soup pinnable image

Creamy and cozy chicken alfredo tortellini soup made in the Instant Pot. This soup is SO easy to make, it’s comforting, and literally feels like a hug in a bowl! Try it, and it will definitely become one of your favorite comfort foods!

Overhead shot of bowl of alfredo chicken tortellini soup with spinach


This easy tortellini soup is so simple and easy, but it’s pretty addictive! My family always requests this soup, and the kids always ask for seconds and thirds.

I mean, it has all of the things that everyone loves, literally ticks all of the boxes! Creamy alfredo (no jarred stuff here!), cheese tortellini, and tender diced chicken. This soup tastes heavenly!

Looking for something exciting to make in your instant pot? When you’re done with this soup, try my Instant Pot Bruschetta Chicken Pasta, or Instant Pot Chicken Pad Thai.

Table of Contents

  • Join our Facebook Group
  • The Ingredients
  • How to Make Instant Pot Chicken Alfredo Tortellini Soup
  • Recipe Video
  • Top Tips
  • Serving Ideas
  • Storing Tips
  • Recommended Tools
  • Instant Pot Chicken Alfredo Tortellini Soup

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The Ingredients

  • Chicken – raw boneless skinless chicken breasts that will be pressured cooked and sliced or shredded, then added back to the soup.
  • Cheese-filled tortellini – I used fresh, but you can also use dried or frozen if you like.
  • Vegetable or chicken stock, garlic, butter, parmesan, and heavy cream or half and half.
Ingredients needed to make Chicken Alfredo Tortellini Soup

How to Make Instant Pot Chicken Alfredo Tortellini Soup

  • Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting. You can skip sauteing the garlic if you’re short on time, but I like the flavor of cooked garlic better in this soup.
  • Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
  • Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
  • On the Instant Pot choose the SAUTE-low setting, and add in the tortellini and let the soup simmer until the tortellini float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
  • Stir in the heavy cream, parmesan cheese, and cornstarch slurry to thicken the soup.
  • Stir in the spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!
A collage with 6 images showing how to cook Instant Pot Chicken Alfredo Tortellini Soup with overlay text explaining the steps

Recipe Video

Top Tips

  • You can add Italian sausage if you like. Just crumble it and saute it lightly after you saute the garlic.
  • I used fresh four-cheese tortellini that I found in the chilled section at the supermarket with all of the fresh pasta. I cooked it on a gentle simmer (not boil) for 5 minutes (according to the package instructions). If you cook it for too long, the tortellini parcels might explode and the cheese will spill out, so always read the package instructions and cook accordingly.
  • I like to use baby spinach leaves, but if you’re using ordinary spinach then chop it roughly before adding it to the soup.
  • To make this soup vegetarian omit the chicken, and use vegetable stock, but there won’t be a need to pressure cook anything.
  • I thickened the soup with a cornstarch slurry, I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water and it was enough to thicken the soup and give it a creamy consistency. You might need more especially if you use half and half instead of heavy cream.
Ladle with tortellini soup, and soup in the Instant Pot in the background.

Serving Ideas

This soup recipe is a cross between my Olive Garden chicken gnocchi soup, alfredo sauce, and creamy tortellini soup recipe. I LOVE all of these 3 recipes so much, and that’s where the idea of this alfredo chicken tortellini soup came from!

This soup goes so well with homemade Olive Garden breadsticks that I like to bake from scratch. And a simple side salad!

Storing Tips

Store the leftovers in the fridge in an airtight container for up to 3 days.

I don’t recommend freezing soups that contain dairy as the texture changes once thawed and reheated.

A close up of a spoonful of creamy alfredo tortellini soup

Recommended Tools

  • An Instant Pot – this is the model that I currently use and love!
  • Sharp knife – a great chef’s knife is important in every kitchen, did you know that a dull knife that isn’t the right size for the job is dangerous? Make sure that have at least one good knife.
  • Wooden spoon or heat resistant silicone spatula – this is the one that you always see in my pictures and videos.
  • A soup ladle, and I love these soup spoons!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 19 votes
(Click stars to rate!)

Instant Pot Chicken Alfredo Tortellini Soup

Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
Author: Diana
Print Rate Recipe Email Recipe
Creamy and cozy chicken alfredo tortellini soup made in the Instant Pot. This soup is SO easy to make, it's comforting, and literally feels like a hug in a bowl! Try it, and it will definitely become one of your favorite comfort foods!
8 servings
Creamy and cozy chicken alfredo tortellini soup made in the Instant Pot. This soup is SO easy to make, it's comforting, and literally feels like a hug in a bowl! Try it, and it will definitely become one of your favorite comfort foods!

Recipe Video

Ingredients

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

Instructions

  • Melt the butter in the Instant Pot using the SAUTE setting. Add garlic and cook for a minute. Switch off the saute setting.
  • Add chicken or vegetable stock, raw chicken breasts, ground nutmeg if using, salt, and pepper.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
  • Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
  • On the Instant Pot choose the SAUTE-low setting, and add in the tortellini and let the soup simmer until the tortellini float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
  • Stir in the heavy cream, parmesan cheese, and cornstarch slurry to thicken the soup.
  • Stir in the spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!

Notes:

  • You can add Italian sausage if you like. Just crumble it and saute it lightly after you saute the garlic.
  • I used fresh four-cheese tortellini that I found in the chilled section at the supermarket with all of the fresh pasta. I cooked it on a gentle simmer (not boil) for 5 minutes (according to the package instructions). If you cook it for too long, the tortellini parcels might explode so always read the package instructions and cook accordingly.
  • I like to use baby spinach leaves, but if you’re using ordinary spinach then chop it roughly before adding it to the soup.
  • To make this soup vegetarian omit the chicken, and use vegetable stock, but there won’t be a need to pressure cook anything.
  • If you end up substituting the heavy cream with half and half, the soup might be thinner and might need more cornstarch slurry to thicken (see note below).
  • I thickened the soup with a cornstarch slurry, I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water and it was enough to thicken the soup and give it a creamy consistency. You might need more especially if you use half and half instead of heavy cream.

Nutrition Information

Calories: 429kcal, Carbohydrates: 19g, Protein: 23g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 125mg, Sodium: 761mg, Potassium: 364mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1209IU, Vitamin C: 2mg, Calcium: 160mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Barb Landi says

    Posted on 9/19/22 at 01:48

    5 stars
    I made this. It is super easy and, OMG, soooooo delicious!!!! My family absolutely LOVED it!

    Reply
  2. Holly says

    Posted on 11/5/21 at 00:06

    5 stars
    This was SO good and filling!!! Only thing I did different was cook with chicken 11 because I did 3 breasts and they were large, sauted diced onions with the garlic and used a whole bag of baby spinach. Thank you.

    Reply
    • Diana says

      Posted on 11/7/21 at 20:39

      Thank you for taking the time to leave a review, Holly! So glad to hear you enjoyed it!

      Reply
  3. Denise Taylor says

    Posted on 3/19/21 at 19:22

    Is 1/2 cup of butter correct? Seems like a lot! Thinking of making this over the weekend. Thank you.

    Reply
    • Diana says

      Posted on 3/19/21 at 22:51

      Hi Denise, good catch! You only need 2 tablespoons. Enjoy!

      Reply
  4. Geena says

    Posted on 2/4/21 at 23:04

    5 stars
    This recipe is awesome, super quick and easy to make and it was so delicious. Definitely my new go to soup.

    Reply
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