Name: Creamy Tuscan Garlic Parmesan Chicken Soup
Prep time: 20 min
Total time: 20 min
Ingredients: 2 Tbsp butter; 1 small onion, diced; 1 celery rib, diced; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp black pepper; 3 cups water; 1 Tbsp Better than Bouillon chicken base; 1 Tbsp white wine vinegar; 16 oz boneless skinless chicken thighs, cut into bite size pieces; 8 oz tomato sauce; 2 oz ditalini pasta; 2 Tbsp sundried tomato pesto; 2 cups chopped spinach; ¼ cup heavy cream; Parmesan cheese, for topping

Description

An easy Instant Pot or slow cooker soup made with tender chicken, ditalini pasta, spinach, tomato sauce, and sun-dried tomato pesto.

Ingredients

Scale

2 Tbsp butter
1 small onion, diced
1 celery rib, diced
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp black pepper
3 cups water
1 Tbsp Better than Bouillon chicken base
1 Tbsp white wine vinegar
16 oz boneless skinless chicken thighs, cut into bite size pieces
8 oz tomato sauce
2 oz ditalini pasta
2 Tbsp sundried tomato pesto
2 cups chopped spinach
1/4 cup heavy cream
Parmesan cheese, for topping

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Instructions

Instant Pot Instructions:

Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and sauté for 5 minutes. Stir in the garlic powder, Italian seasoning and pepper.
Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the bouillon and vinegar. Add in the chicken and tomato sauce.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting.
Turn to sauté setting and stir in the ditalini. Cook until pasta is al dente. Stir in the pesto and spinach. Stir some of the hot soup into the cream to temper it and then stir it into the pot.
Ladle into bowls and top each serving with some parmesan cheese.

Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and celery and sauté for 5 minutes. Stir in the garlic powder, Italian seasoning and pepper. Transfer to the slow cooker.
Stir in the water, bouillon, vinegar, chicken and tomato sauce.
Cover and cook on low for 3 hours.
Stir in the ditalini, cover and cook for 20 more minutes.
Stir in the pesto and spinach. Stir some of the hot soup into the cream to temper it and then stir it into the slow cooker.
Ladle into bowls and top each serving with some parmesan cheese.

Category: Chicken, Soup
Method: Instant Pot or Slow Cooker