Pressure Cooker Chicken Tortellini Tomato Soup

By Sarah DiGregorio

Updated September 19, 2019

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
5(800)
Comments
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This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it’s been simmered for hours when, in fact, it’s been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you’re planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons tomato paste

  • 4 cups chicken stock or broth

  • ¼ cup dry white wine

  • 1 (28-ounce) can crushed tomatoes, preferably fire roasted

  • 1 tablespoon balsamic vinegar, preferably aged

  • 6 garlic cloves, finely chopped

  • Roughly chopped leaves from 3 to 4 sprigs fresh oregano (about 2 tablespoons chopped) or 1 ½ teaspoons dried oregano

  • 2 teaspoons onion powder

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon kosher salt, plus more as necessary

  • 1 ¾ to 2 pounds boneless, skinless chicken thighs

  • 5 ounces baby spinach

  • 1 (8- to 10-ounce) package refrigerated cheese tortellini

  • 1 cup grated Parmesan, for serving

  • Torn or shredded fresh basil, for serving

  • Black pepper, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 173 milligrams cholesterol; 527 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 4 grams fiber; 1274 milligrams sodium; 50 grams protein; 10 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
800 user ratings
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Comments

Karen

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.

avp

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!)

Julia

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.

Maddy

This is one of my favorite weeknight soups. Incredible result for minimal work. I’ve been making this for years and it’s always a hit!

Lori

Delicious and super easy to pull together. It also gave us leftovers for lunches. I will definitely make this again. Might try it with ground Italian sausage next time, though. The chicken was EXTREMELY tender, though.

Angie

Some modifications based on what I had on-hand: swapped chicken for ground turkey, white wine for 1:1 vinegar/water, tomato paste for leftover marinara, fresh oregano for basil. Used an entire 8 oz bag of spinach and ~14 oz cheese tortellini, and sautéed some mirepoix at the beginning. Given these swaps, my friends called it "Italian chili"; really great flavor, and easy to swap items in-and-out. Will definitely make again.

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