Sudden craving spark moment
You know those times when dang, your tummy growls outta nowhere, and you’re like yep, soup sounds darn perfect tonight? Me too. That’s when I reach for my trusty pressure cooker to whip up this Easy Chicken Tortellini Soup. It hits that comfort spot fast and gives you a warm hug in a bowl with zero fuss.
It ain’t just some thrown together soup, no sir. The way those chopped carrots and celery mingle with the garlicky, oniony base gives the broth real depth. And you remember how the shredded chicken folds in all tender like? Honestly, it’s like the whole meal’s ready before you even get through your first episode of whatever show you’re bingeing.
Pressure cooking is the hero here. That fast steam buildup means you get all those flavors blending right quick while keepin’ the veggies tender and the chicken juicy. You keep an eye on the steam cues, and depending on your quick release or slow release move, you control how the broth settles just right. That’s when the soup really sings.
Why pressure wins hearts bullets five to seven
Pressure cooking wins hearts cause it’s dang quick without messin’ up flavor. First, it seals all those aromatics tight so their scents dance through the broth. Then, it cooks the chicken quick but keeps it oh so tender.
Five reasons you’ll love it:
- Intense broth depth in a fraction of the usual time.
- Vegetables stay tender but don’t turn mushy.
- Quick release preserves bright flavors and fresh textures.
- Easily toss in refrigerated tortellini near the end for perfect chewiness.
- Minimal cleanup and fuss — one pot wonder.
Seven? Well, the warm comfort you feel drinking it up, no matter the day, is hard to beat.
Ingredient kit rundown eight to ten items
Here’s what you’ll need to stock your kitchen before you start the Easy Chicken Tortellini Soup in your pressure cooker. I reckon around 8 to 10 ingredients do the trick, simple and effective.
- 1 tablespoon olive oil — for sautéing that onion and garlic to bring out their best.
- 1/2 medium onion, chopped — your flavor base right here.
- 3 sticks celery, finely chopped — adds crunch and freshness.
- 3 large carrots peeled and chopped or sliced — sweet and hearty.
- 2 cloves garlic, minced — I squeeze mine with a garlic press, no peeling hassle at all.
- 1/2 teaspoon Italian seasoning — a blend of dried herbs that makes the broth pop.
- 8 cups chicken broth — this is where all the flavor depth happens.
- 2 cups shredded cooked chicken — leftover or rotisserie both work great for quick prep.
- 2 packages refrigerated cheese tortellini (9 ounces each) — I used three cheese but meat-filled works if you like.
- Salt and pepper to taste — don’t skip it, you gotta season right.
Extra tips? A splash of olive oil for sauté, fresh herbs like parsley for garnish, or veggies like zucchini thrown in to bump nutrients up. Frozen corn or spinach added near finish is dang nice too.
Step timeline inside the pot six to eight
Alright, now you’re ready to get that pressure cooker going. Follow this step timeline to make sure your Easy Chicken Tortellini Soup comes out just right.
Step 1: Turn your pressure cooker to saute mode, add olive oil. When it’s shimmering, toss in chopped onion, celery, and carrots. Stir and cook for about 5 minutes until they start to soften.
Step 2: Toss in your minced garlic and Italian seasoning. Stir everything well for about a minute until it’s fragrant. Don’t let that garlic burn or you’ll mess the broth up.
Step 3: Pour in the 8 cups of chicken broth, scraping the bottom to loosen any tasty bits. Add shredded cooked chicken now to warm through.
Step 4: Seal the lid and set pressure cooker to cook on high pressure for about 7 minutes. You’ll see the steam cues start to build after a few minutes.
Step 5: When time’s up, do a quick release of steam to preserve crispness of veggies and bright broth. Open the lid carefully.
Step 6: Add in your refrigerated tortellini right away. Secure the lid again and set it for a LOW pressure cook for 3 minutes — follow any package directions if you face a different time.
Step 7: Again, quick release to avoid over cooking pasta. Taste and season salt and pepper as you like.
Step 8: Scoop out a bowl and garnish with fresh parsley or herbs if you dug some fresh at the store today.
Shortcut valve tricks three to five
Sometimes you wanna get that soup going faster or play with how the broth tastes by how you release steam. Here’s three to five shortcut valve tricks you’ll wanna remember for your pressure cooker game:
- Quick release locks in fresher broth depth and keeps veggies tender crisp.
- Slow release lets flavors meld longer, thickening broth a bit for heartier taste.
- If you add frozen ingredients like corn or spinach, toss ‘em in right after slow release before serving.
- For less salty soup, quick release helps stop reduction and boiling down.
- Always keep a towel handy when you do quick release, steam hiss is real!
Trust your steam cues when you listen to your pressure cooker, that hiss is telling you when flavors done soaking in.
First spoonful story
I remember the first time I cracked open my pressure cooker with this soup in it. The smell dang near knocked me over. The carrots were tender, celery still had just enough snap, and the broth was so rich you felt the warm hug straight away.
The chicken was tender and juicy from that fast but perfect pressure cook, and the cheese tortellini? Dang, they were soft and better than any pasta I’d ever made in a pinch. I could taste the garlic perks and the Italian seasoning bringing everything together.
You sit down with your first spoonful and suddenly the whole day fades out. It’s just you, that warm bowl, and the comfort that only a homemade soup can give. Trust me, once you try it with your pressure cooker, it becomes your quick go-to for any day you need that cozy feeling.
Leftover jar guide
Now, leftover soup can be tricky cause tortellini likes to soak up all the broth over time and turn real mushy. To keep things tasting fresh and avoid that, here’s what I do:
First, if you plan on leftovers, don’t add all your tortellini into the pot. Instead, keep the broth and chicken base separate in an airtight container in the fridge.
When you’re ready to eat again, add fresh uncooked refrigerated tortellini right into a pot of reheated soup, then cook it till tender on the stove or in the pressure cooker for a few minutes.
This keeps the broth tasting fresh and the pasta nice and chewy instead of soggy and sad. You can keep the soup in the fridge up to three days this way no worries.
Freezing is also an option, but I freeze only the broth and chicken base without pasta. Pasta texture changes too much when frozen and thawed, so save that for fresh cooking later.
Feel good send off with six FAQs
You got questions about your Easy Chicken Tortellini Soup? I got your back with some answers to the ones folks ask all the time.
- Q1 How can I make the soup lemony? Stir in a tablespoon of lemon juice after you finish cooking, or more to taste. Brightens the whole bowl up and adds fresh zing.
- Q2 Can I use raw chicken instead of cooked? Yup, just add 3-4 raw chicken breasts or 6 thighs right after sautéing veggies, and pressure cook for 15-20 minutes before adding tortellini.
- Q3 What if I wanna add more veggies? Toss in baby spinach, zucchini, or frozen corn near the end of cooking after quick or slow release to keep them fresh and crisp.
- Q4 Can I freeze the whole soup? It’s best to freeze only the broth and chicken base separately. Do not freeze tortellini cooked in soup — it changes texture bad.
- Q5 What’s your trick to not overcook the tortellini? Use refrigerated tortellini if possible and quick release the steam right when it’s done cooking. This stops carryover cookin’ and gives perfect bite every time.
- Q6 Can I swap meat-filled tortellini for cheese? Absolutely, just make sure to follow package cooking times for meat stuffed varieties in your pressure cooker.
