This Tuscan Chicken Tortellini Soup is out of this world! It’s deliciously balanced between light and rich, yet creamy and brothy, with all of the dreamy flavors of Italy packed in. Plus, it’s a perfect meal for the healthy and chronic illness communities alike because of the versatility of its ingredients!
MY RATING: ★ ★ ★ ★ ★
COOKING METHOD: Instant Pot
COOK TIME: 25 minutes + Pressurization
YIELDS: 6-8 servings
3 Boneless, skinless chicken breasts (cubed)
4 cups Chicken stock
3 cups Spinach (fresh)
4 cups Cheese tortellini (fresh or frozen – not dry!)
1 cup Half & Half
1/2 cup Parmesan cheese (grated)
1 can Diced tomatoes (14.5oz)
2 tbsp Tomato paste
Seasonings to taste (I use herbed sea salt, thyme, oregano, and white pepper)
Coat bottom of Instant Pot with thin layer of olive oil. Begin with chicken stock, tomato paste, and seasonings. Whisk together and continue to add seasonings until it tastes as light or robust as you’d like. Add chicken and tomatoes (include juice!). Set to Pressure Cook on High for 15 minutes. Quick Release, then switch to Sauté. Add tortellini, spinach, Parmesan cheese, and Half & Half. Stir frequently to prevent burning on bottom as it boils. Once tortellini and spinach are cooked through, garnish with shredded Parmesan cheese and a teaspoon of tomatoes, or enjoy as is!
Buon appetito! Let me know what you think!