Recipe
Instant Pot Chicken Spinach Pasta Soup Recipe
Published: April 1, 2024
Just whipped up a hearty Instant Pot chicken spinach pasta soup. The sautéed onion and garlic, browned chicken, and wilted spinach all came together beautifully. It's a comforting, delicious bowl of goodness!
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Well, who doesn't love a hearty, flavorful soup? I've whipped up this chicken spinach pasta soup in my trusty Instant Pot, and let me tell you, it's a game-changer. Rich broth, tender chicken, tiny pasta - all rounded out with fresh spinach. It's comfort in a bowl, perfect for any day, any time. Trust me, you'll want to make this over and over again. Let's get cooking!
Ingredients for Chicken Spinach Pasta Soup
- Olive oil: Adds flavor and prevents sticking when sautéing the onion, garlic, and chicken, enhancing the overall taste of the soup.
- Onion: Provides a savory base flavor and sweetness when sautéed, adding depth to the soup's taste profile.
- Garlic: Infuses a rich and aromatic flavor when sautéed with onion and chicken, elevating the overall taste of the soup.
- Chicken breasts: Adds protein and hearty texture to the soup, making it a satisfying and filling one-pot meal.
- Chicken broth: Forms the flavorful base of the soup, infusing it with savory notes and enhancing the overall taste.
- Diced tomatoes: Bring a touch of acidity and sweetness to the soup, balancing the flavors and adding a hint of freshness.
- Small pasta: Adds texture and substance to the soup, making it more filling and providing a comforting element to the dish.
- Fresh spinach: Introduces a pop of color, nutrients, and freshness to the soup, enhancing its visual appeal and nutritional value.
When cooking pasta in the instant pot, make sure to add enough liquid to cover the pasta completely. This will help prevent the pasta from sticking together and ensure even cooking.
Read more: Instant Pot Chicken Quinoa Soup Recipe
Essential Tools for Making This Soup Recipe
- Instant Pot: Speeds up cooking process by pressure cooking the soup quickly.
- Knife: Used to dice the onion, garlic, and chicken for the soup recipe.
- Cutting board: Provides a stable surface for chopping ingredients like onion, garlic, and chicken.
- Wooden spoon: Essential for stirring the soup while cooking in the Instant Pot.
- Measuring cup: Ensures accurate measurement of ingredients like broth and pasta for the recipe.
Frequently Asked Questions
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, diced
- 6 cups chicken broth
- 1 can diced tomatoes
- 1 cup small pasta (such as ditalini or small shells)
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté until fragrant.
- Add the diced chicken and cook until browned.
- Pour in the chicken broth and diced tomatoes.
- Stir in the pasta and season with salt and pepper.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Once done, quick release the pressure and open the lid.
- Stir in the fresh spinach until wilted.
- Serve hot and enjoy!
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 25 g | Protein: 28 g | Total Fat: 12 g | Saturated Fat: 2.5 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 900 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 150 µg | Vitamin C: 15 mg
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Prepare the soup as directed but do not add the pasta.
- Let the soup cool completely before storing in an airtight container in the refrigerator.
- When ready to serve, reheat the soup on the stove and cook the pasta separately. Add the cooked pasta to the soup before serving.
Freezing Instructions
- Prepare the soup without adding the pasta or spinach.
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Freeze the soup for up to 3 months.
- When ready to eat, thaw the soup in the refrigerator overnight.
- Reheat the soup on the stove, add the pasta and spinach, and cook until the pasta is tender and the spinach is wilted.
