Description
Chicken, mini lasagna noodles, addicting broth, mushrooms, spinach and more make this soup slurp slurp good!
Ingredients
Scale
- 1 Tbsp butter
- 1 cup diced onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 Tbsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 large carrot, peeled and diced
- 4 ounces sliced mushrooms
- 2 cups chopped, cooked chicken (or 1 pound raw chicken, cut into bite size cubes)
- 1 (14.5 oz) can diced tomatoes
- 4 oz uncooked mafalda corta pasta (they are like mini lasagna noodles) or another short cut pasta
- 1/2 cup heavy cream
- 2 cups chopped spinach
- 2 Tbsp cornstarch
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- Ricotta or cottage cheese, optional for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the Italian seasoning, salt, pepper, cayenne, carrot, mushrooms, chicken, tomatoes and pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes. When time is up move valve to venting and remove the lid.
- Temper the cream by stirring a half cup of hot soup in with the cream. Then stir the cream and spinach into the pot.
- If you’d like a thicker soup stir cornstarch together with 2 Tbsp water until smooth. Stir the mixture into the pot. Turn pot to saute setting and let the soup thicken for a couple minutes. Turn off the pot.
- Stir in the mozzarella and parmesan.
- Ladle into bowls and top each serving with a dollop or ricotta (or cottage cheese) if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the diced onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Add to the slow cooker.
- Stir in the broth, Italian seasoning, salt, pepper, cayenne, carrot, mushrooms, chicken, tomatoes and pasta.
- Cover and cook on low for 3-4 hours.
- Temper the cream by stirring a half cup of hot soup in with the cream. Then stir the cream and spinach into the crockpot.
- If you’d like a thicker soup stir cornstarch together with 2 Tbsp water until smooth. Stir the mixture into the crockpot. Turn crockpot to high setting and let the soup thicken for a few minutes.
- Stir in the mozzarella and parmesan.
- Ladle into bowls and top each serving with a dollop or ricotta (or cottage cheese) if desired.
- Category: Soup
- Method: Instant Pot or Slow Cooker