Description
A creamy tomato-basil chicken soup made in the Instant Pot (or slow cooker!). The ditalini, cream cheese and sun-dried tomato pesto make it taste like a fancy café soup with minimal effort.
Ingredients
Scale
- 1 1/2 tsp olive oil
- 1/2 cup diced onion
- 4 garlic cloves, minced
- 4 cups chicken broth
- 3 Tbsp tomato paste
- 16 oz boneless skinless chicken thighs or breasts, cut into 1/2 inch cubes
- 3/4 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/2 cup ditalini pasta
- 2 oz cream cheese
- 3 Tbsp sundried tomato pesto
- 1 cup chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the saute setting and bring the broth to a simmer while you gather the remaining ingredients.
- Add in the tomato paste, chicken, salt, garlic powder, basil, pepper pasta and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the pesto and spinach.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Stir in the broth, tomato paste, chicken, salt, garlic powder, basil and pepper.
- Cover and cook on low for 3 hours. Stir in the pasta and cream cheese. Cover and cook on low for 30 more minutes.
- Stir in the pesto and spinach.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker