My Instant Pot Chicken & Spinach Pasta Soup is the new version of chicken noodle soup and it is so tasty you will want to eat it year round.
Hey there friends, this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking, and today I am sharing a “souper” yummy recipe for my Instant Pot, Chicken & Spinach Pasta Soup.
We love our Instant Pot soup recipes HERE at Home Pressure Cooking and you can find quite a few tasty and simple ones.
This is such a great recipe and it is perfect for anytime of year. I love the fact that it has chicken sausage and pasta which gives it a very hardy aspect but then adds in a nice touch of green with the fresh spinach. It it like a nice big hug for your soul.
This is a great recipe that uses a lot of staples you probably already have in your pantry like pasta, carrots, and onions, but adds a few tasty twists on my basic chicken noodle soup recipe by adding in zesty Italian chicken sausage and some greens with fresh spinach. It reminds me a little bit of the Zuppa Toscana from Olive Garden minus the kale.
Once you have lightly browned your chicken sausage, add in your chicken stock, bow tie pasta, tomatoes, Italian Seasoning and garlic powder to your Instant Pot and give it a light stir. Seal with lid and set to high pressure cook for 10 minutes.
When cooking time has finished, carefully, quick vent, and then remove the lid. Stir in the the entire bag of fresh spinach until wilted. Serve immediately with a nice crusty garlic cheese bread for dipping and top with a fresh shredded parmesan cheese.
You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! You can also easily double these recipes for large pots. Enjoy.
Instant Pot Chicken & Spinach Pasta Soup
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Instant Pot Chicken Sausage & Spinach Pasta Soup
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- 2 Large Carrots Peeled, Diced
- 16 oz Italian Chicken Sausage
- 1 medium Onion, sweet (Vidalia) Diced
- 32 oz Chicken Stock
- 1 medium Roma Tomato Diced
- 1/2 tsp Garlic Powder
- 1 Tbsp Italian Seasoning
- 1/4 tsp Penzeys Seasoned Salt
- 10 oz Spinach Leaves Fresh
- 1/4 cup Parmesan Cheese Shredded
- 1 Tbsp Olive Oil
- 12 oz Farfalle Pasta (Bowtie)
- Start by setting your Instant Pot to the saute setting.
- Add 1 tbsp of olive oil and saute your diced onions, carrots with your Penzeys Seasoned Salt for 3 minutes. Then and chicken sausage in for approximately 6-7 minutes.
- Once you have lightly browned your chicken sausage, using your spurtle HERE add in your chicken stock to deglaze the pot.
- Top with bow tie pasta, tomatoes, Italian Seasoning and garlic powder and stir.
- Seal with lid and set to high pressure cook for 10 minutes.
- When cooking time has finished you can, carefully, quick vent, and then remove the lid.
- Stir in the the entire bag of fresh spinach until wilted.
- Serve immediately with a nice crusty garlic cheese bread for dipping and top with shredded parmesan cheese.
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