Chicken Parmesan Soup in the Instant Pot

Craving a hot, hearty soup? Look no further than this chicken parmesan soup in the Instant Pot. It comes together fast and is full of…

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Craving a hot, hearty soup? Look no further than this chicken parmesan soup in the Instant Pot. It comes together fast and is full of wonderful flavor. Pull this meal together for your family even when you’re really busy. Your whole family will love this recipe!

This is made with Chicken Mozzarella Tortelloni. Since you aren’t cooking chicken, the process goes much faster. That’s a win for any busy parent on a weeknight when you just need dinner on the table FAST.

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Quick & Easy Chicken Parmesan Soup in the Instant Pot

Who here hasn’t totally spaced on taking out something for dinner only to get home with starving kids, homework, and chores to tackle after a long day?

It’s sooo tempting on those days to just grab the keys and head back to the drive-thru, but you can make a hearty, healthy-ish meal without spending megabucks on takeout.

Here’s everything you need to make this simple pasta-based soup that’s the stuff cravings are made of.

How to Make Instant Pot Chicken Parm Soup

Ingredients:

  • 1 package of Chicken Mozzarella Tortelloni
  • 2 Tablespoons of olive oil
  • 1 sweet onion – diced
  • 1 teaspoon of minced garlic
  • 1 can of tomato paste – 6 ounce
  • 2 cans of Stewed Tomatoes – 14.5 – 16 ounces
  • 4 cups of chicken broth
  • 1 cup of Rotini pasta
  • 1 Tablespoon of Italian seasoning
  • 1 teaspoon of sweet basil
  • 1 teaspoon of ground Oregano
  • 2 heaping Tablespoons of brown sugar
  • 1/4 cup of Italian flat-leaf parsley – finely chopped
  • Shredded Parmesan cheese – for topping when served
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Instructions:

Press the Saute button on the Instant Pot, and add the olive oil, and diced onion. Saute the onion until it’s caramelized, or golden brown.

Turn off the Saute setting. Add the Chicken broth, tomato paste, Stewed tomatoes, Chicken Parm Tortellini, and Rotini, and stir well to blend all ingredients.

Add the minced garlic, Italian seasoning, sweet basil, ground Oregano, brown sugar, and Italian flat-leaf parsley. Stir all together until well blended.

Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’.

Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure.

When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup. Serve in large soup bowls, and top with shredded Parmesan cheese. Enjoy!

NOTE: If you’re not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings, and float valve.

Want a quick and dirty version? Click the recipe card below to print this recipe!

Instant Pot Chicken Parm Soup

This is a great way to make Chicken Parm soup. It’s simple, comes together quickly, and the flavors are just wonderful. This is made with Chicken Parm Tortellini, so you aren’t cooking chicken, and the process goes much faster. You can pull this together for a healthy meal, even on days when you are really busy. You’ll love this recipe.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • Instant Pot

Ingredients
  

  • 1 18-20 oz. pkg. Chicken Mozzarella Tortelloni found in the frozen pasta section
  • 2 Tbsp. olive oil
  • 1 sweet onion diced
  • 1 tsp minced garlic
  • 1 6-oz can tomato paste
  • 2 14.5-oz cans stewed tomatoes
  • 4 cups chicken broth
  • 1 cup dry rotini pasta
  • 1 Tbsp. Italian seasoning
  • 1 tsp sweet basil
  • 1 tsp ground oregano
  • 2 Tbsp. brown sugar heaping tablespoons
  • 1/4 cup Italian flat-leaf parsley finely chopped
  • Shredded Parmesan cheese for topping when served

Instructions
 

  • Press the Saute button on the Instant Pot, and add the olive oil, and diced onion. Saute the onion until it’s caramelized, or golden brown. Turn off the Saute setting.
  • Add the Chicken broth, tomato paste, stewed tomatoes, Chicken Mozzarella Tortelloni, and rotini, and stir well to blend all ingredients.
  • Add the minced garlic, Italian seasoning, sweet basil, ground oregano, brown sugar, and Italian flat-leaf parsley. Stir all together until well blended.
  • Place the lid on the Instant Pot until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’.
  • Press the Manual setting and set the time to 7 minutes, and when the Instant Pot is done cooking, beeps and goes to ‘OFF’, do a quick release, and release the pressure.
  • When all the pressure has been released, and the float valve is down, remove the lid, and stir the soup. Serve in large soup bowls, and top with shredded Parmesan cheese. Enjoy!

Notes

If you’re not sure how to do a quick release, consult your instruction manual for directions, and to locate the pressure valve, settings and float valve.
Keyword instant pot, soup

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