Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

Raised in the Kitchen - Carrian Cheney

64 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Print

Italian Wedding Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

Instant Pot 15 Bean Soup

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!

A bowl of Instant Pot 15 Bean Soup shot from over the top.

I’ve been cooking with my Instant Pot for 3 years now and I never cease to be amazed at what it can do with dried beans. Thanks to the trusty Instant Pot, you can decide to cook up a pot of this Instant Pot 15 Bean Soup whenever the craving strikes. There is very little advance prep and the speed with which it cooks to tender perfection just gives me a little thrill every single time.

While pressure cooking has been around for ages, the Instant Pot has made its way into so many kitchens that it has effectively changed how and what we cook for dinner. You can decide on bean soup from scratch late in the afternoon and have it on the table in time for dinner.

Two bowls of bean soup shot from over the top.

Bean soup falls at the top of the my list of nostalgic comfort foods. It is pretty much on par with grilled cheese and tomato soup in my book and part of that special group of foods that somehow make things better.

If you have cozy bean soup memories, I think you’re going to love this quick and easy Instant Pot 15 Bean Soup. It has a creamy, tomato based broth, smoky ham, and a delicious blend of seasonings to evoke that classic feel.

A bowl of bean soup next to a smaller bowl of shredded cheese.

Ingredients

The ingredients for Instant Pot 15 Bean Soup with text overlay.
  • There are many different brands of 15 or 16 bean soup mix and any will work for this soup. If yours comes with a seasoning packet, just toss it. You can create great flavor with far less sodium by using your own seasonings.
  • Seasoning hams are bony pieces of ham that are used solely to add meaty, smoky flavor to recipes. Of course, a leftover meaty ham bone from a holiday ham is a great option, but since we don’t always have one tucked in our fridge, check the meat department for a ham hock or ham shank. You can also buy a ham steak to chop up and add for an even meatier soup if you’d like but this is totally optional.
  • A mix of dry spices including oregano, cumin, chili powder, bay leaves, black pepper, and a little cayenne adds great classic flavor. You might notice I didn’t include salt in this list. Between the seasoning ham, tomato sauce, broth, and spices, I find the soup to be perfectly seasoned. I highly recommend waiting until the end of the cooking process to taste and add salt only if you feel it needs it.
A bowl of bean soup on a blue cloth in front of an Instant Pot.

The Best Instant Pot

I own and LOVE my 6 quart Instant Pot Duo Nova and based on the Amazon reviews, it looks like I’m not alone! They improved on several features that makes this unit simpler and easier to use than older models. Once you close the lid and set the time, it automatically seals and begins to come to pressure without any need to move the steam release valve. After cooking, the steam releases with an easy press of the button. It is slick, easy to use, and has never failed me.

How to Make Instant Pot 15 Bean Soup

Vegetables are added to an Instant Pot.
  • Set your Instant Pot on the Sauté setting and add the oil. Once heated, add the onion, carrot, and celery and cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add the garlic and cook for an additional minute then press Cancel.
  • Transfer the rinsed dried beans to the Instant Pot.
Tomato sauce, broth, and water are added to an Instant Pot.
  • Pour in the tomato sauce, broth and water.
Spices and a ham hock are added to an Instant pot.
  • Add the chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine.
  • Tuck the seasoning ham (ham hock, shank, or meaty leftover ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Pressure cook on High for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. You can remove any good chunks of ham from your seasoning ham (if any) to chop up and add back to the soup. Discard the remainder of the seasoning ham and bay leaves.

If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.

A hand lifts a spoonful of soup from a bowl.

This 15 Bean Soup is delicious in its natural state or garnish it will a little shredded cheese and serve it with some crusty bread.

Two bowls of bean soup in front of an Instant Pot.

More Comfort in a Bowl

A bowl of Instant Pot 15 Bean Soup shot from over the top.

Print

Instant Pot 15 Bean Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!
Course Main Course, Soup
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 45 minutes
Pressure and Release Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 433kcal

Ingredients

  • 1 pound 15 or 16 dried bean soup mix any brand will work (toss the seasoning packet)
  • 2 tablespoons vegetable oil
  • 1 ½ cups diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 8 ounces tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne optional (it adds a nice kick)
  • 2 bay leaves
  • 1 ham shank, ham hock, or meaty ham bone
  • salt to taste and only if needed

Optional Garnishes

  • grated Parmesan or Monterey Jack cheese, oyster crackers, crushed saltine crackers

Instructions

  • Place beans in a colander and rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  • Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  • Add beans, broth, water, tomato sauce, chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  • If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.
  • This soup is excellent reheated. It will thicken when refrigerated so just add a little water to reach desired consistency.
  • Taste and season with salt and additional pepper, if desired. I don’t recommend adding any salt until the end of the cooking process as the seasoning ham, tomato sauce, and broth tend to add enough.

Notes

Seasoning Ham

If you don’t have a leftover ham bone on hand, pick up a ham shank or hock from the meat department at your grocery store. My store carries Cook’s brand. Shanks are meatier but pork hocks are mainly used for seasoning. They impart a really nice meaty, smoky flavor but you won’t have much, if any, meat to add to the soup at the end of the cooking time. You can also pick up a ham steak to chop up and add to the soup if you’d like but there will be plenty of flavor either way.

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 57g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 348mg | Potassium: 1424mg | Fiber: 21g | Sugar: 8g | Vitamin A: 3866IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 6mg

The post Instant Pot 15 Bean Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is a huge crowd favorite! Creamy, spicy and cheesy, it’s the perfect dip recipe for your next party!

Our friends are always hosting some fun something at their house and dips are probably what they shine at the most. What is it about a dip that makes you want to dive right in? I mean, it’s hot, cheesy goodness so who am I kidding, who can resist?!!

A chip is being dipped into buffalo chicken dip. There is other chips and carrot sticks in the background.

Buffalo chicken wings are one of Cade’s favorite snacks to munch on and man, I can hardly handle the spiciness! But cool it off a little with ranch, cream cheese, chicken and cheese and I’m officially in.

 

What to Dip with Buffalo Chicken Dip?

Here’s a question though, when you’re serving buffalo chicken dip, what are you serving with it? I mean, I’ve seen bread, chips, celery sticks and even pitas all cut up. So what do you pick?

Now, you can worry about the method of eating said dip later, let’s get to the good stuff. We all love the cheesy spicy goodness of this dip so let’s get started!

A casserole dish filled with buffalo chicken dip. It is covered with melted cheese and sprinkles of parsley on top. There are chips, carrot sticks, and celery sticks next to the dish of dip.

Ingredients Needed for Instant Pot Buffalo Chicken Dip

Your shopping list is short and sweet for this one, and it’s all low calorie and fat free…JK!! It’s not…not at all! But dang, it’s so good! It’s worth an occasional splurge:

  • Cooked and Shredded Chicken
  • Buffalo Sauce
  • Butter
  • Water
  • Ranch Dressing
  • Cream Cheese
  • Shredded Cheddar Cheese 

Small containers of shredded chicken, cheese, hot sauce, ranch dressing and butter.

How to Make Buffalo Chicken Dip in the Instant Pot

It’s super quick and easy to make this dip in the Instant Pot. Just 3 simple steps and you’ll be devouring this deliciousness!

  • Add chicken, butter, buffalo sauce and water to the Instant Pot and cook on high for 3 minutes (valve sealed, quick release when finished).
 

An instant pot with shredded chicken and buffalo sauce. Small bowls of ranch dressing and shredded cheese are in the background.

  • Remove lid, stir in ranch dressing, cream cheese and 1 cup of the cheddar cheese. Put lid on the Instant Pot and stir again.

The pot of an instant pot with shredded chicken, cream cheese, shredded cheese and buffalo sauce.

  • Pour dip into a casserole dish and top with the remaining cheddar cheese. Heat the oven to 400 degrees and place the dish in the oven. Allow it to bake until the cheese is melted.

Now you’re ready to dip just about anything into this dip and lose all self control!

A casserole dish filled with buffalo chicken dip. It is covered with melted cheese and fresh parsley leaves are sprinkled on top. There are chips, carrots and celery next to the dip.

What Sides Go With Buffalo Chicken?

Buffalo chicken can be served with potato salad, green salad, potato wedges, corn on the cob, or baked beans.

Now for vessels to get this dip from the casserole dish to your mouth, we like the following:

  • Celery
  • Bell Peppers
  • Crackers
  • Tortilla Chips
  • Toast Points
  • Broccoli (sounds crazy but it’s good)
  • Cucumber Slices
  • Pita Chips
  • Baguette Slices
  • Baby Carrots

A casserole dish of instant pot buffalo chicken dip. There are two chips that have been dipped into the cheesy dip. Chips, carrots, and celery are next to the dip and a red and white checked tea towel is next the the dish.

What Is Buffalo Sauce Made Of?

Buffalo sauce is a hot sauce generally made with hot sauce, vinegar, Worcestershire sauce and butter.

Will Buffalo Sauce Give You Heartburn?

If you are prone to heartburn, buffalo sauce certainly has the potential to increase heartburn.

A chip that has been dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip. More chips are in the background.

How Long Will Buffalo Chicken Dip Keep?

Buffalo chicken dip will keep for 3-5 days in the refrigerator.

Does Buffalo Chicken Dip Need To Be Refrigerated?

Buffalo chicken dip should not sit out at room temperature for more than 2 hours.

Buffalo chicken dip should be stored in the refrigerator.

A casserole dish with buffalo chicken dip. A scoop has be taken out of the dip and there are a couple of chips laying in the dip. The dip is covered in melted cheese and sprinkled with parsley leaves. There are chips, carrots and celery laying next to the dip.

Can You Freeze Buffalo Chicken Dip?

Technically you can freeze buffalo chicken dip; however, I’ve noticed that the dairy can separate from the cheese and chicken as it comes back to temperature upon reheating. The taste is great, but it doesn’t look as appealing.

How to Make Buffalo Chicken Dip in the Slow Cooker

To make a buffalo chicken dip in the slow cooker, place a liner in a crockpot or spray with nonstick cooking spray. Add all of the ingredients and stir together.

Place the lid on and cook on low for 3 hours.

A tortilla chip that has been dipped in buffalo chicken dip. The casserole dish of dip is in the background and you can see part of an instant pot.

Football Recipes in the Instant Pot

Finally, we are all fans of the Instant Pot around here (in fact, check out our Instant Pot Cheat Sheet)! Some of the MOST popular Oh Sweet Basil recipes are Instant Pot recipes!

It only makes sense to make one of our favorite cheesy football game appetizers in the Instant Pot!

It’s quick and easy and it keeps the buffalo chicken dip nice and hot and fresh. 

If you want to try buffalo chicken dip in a fun, festive and football way, try our buffalo chicken dip football appetizer.

A casserole dish of buffalo chicken dip. A spoon is lifting a scoop of dip. There is shredded chicken in buffalo sauce with melted cheese on top. A few fresh parsley leaves are sprinkled on top. Chips and carrots are next to the dish of dip.

Creamy, cheesy and irresistible Instant Pot Buffalo Chicken Dip! Everyone is going to be asking you for this recipe!

A chip dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip and a dish of buffalo chicken dip is beneath the chip. More chips are beside the dish.

More Amazing Dips You Will Love!

More Instant Pot Recipes

Raised in the Kitchen - Carrian Cheney

91 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A chip that has been dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip. More chips are in the background.

Print

Instant Pot Buffalo Chicken Dip

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A thick, creamy, spicy and cheesy dip perfect for parties!
Course 30+ Easy Dip Recipes You Can’t Stop Eating
Cuisine American
Keyword APPETIZER, cheese dip, chicken, dip, instant pot
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Calories 205kcal

Equipment

Ingredients

  • 4 Cups Chicken cooked and shredded
  • 3/4 Cup Buffalo Sauce
  • 2 Tablespoons Butter
  • 1/4 Cup Water
  • 1 Cup Ranch Dressing
  • 8 Ounces Cream Cheese 1 brick
  • 1 1/2 Cups Cheddar Cheese Shredded

Instructions

  • Combine cooked chicken, butter, buffalo sauce, and water in the instant pot. Place the lid on and the valve to seal and cook on high pressure for 3 minutes. Do a quick release.
  • Stir in the ranch dressing, cream cheese and 1 cup of shredded cheddar cheese. Place lid on and wait 5 minutes then stir again.
  • Pour out into a casserole dish. Turn the oven to 400 degrees. Sprinkle the remaining shredded cheddar cheese over the top and bake until cheese is melted. Serve with chips, crackers, or veggies.

Nutrition

Serving: 0.25cup | Calories: 205kcal | Carbohydrates: 2g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 642mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Instant Pot Buffalo Chicken Dip

Originally posted at Oh Sweet Basil

Instant Pot Italian Chicken Soup

Instant Pot Italian Chicken Soup

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Italian Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. Head down to the recipe card for the exact measurements, but here is your grocery list:

  • Olive Oil
  • Yellow Onion
  • Garlic
  • Carrots
  • Celery
  • Water or Chicken Broth
  • Better than Bouillon Chicken (not needed if you use chicken broth)
  • Bay Leaves
  • Kosher Salt
  • Black Pepper
  • Tomatoes
  • Orzo Pasta
  • Rotisserie Chicken
  • Parsley (fresh)
  • Basil (fresh)
  • Lemon
  • Parmesan Cheese
  • Bread (optional)

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

  1. Saute the veggies in the Instant Pot.
  2. Add broth, bay leaves, minced tomatoes and S&P.
  3. Place lid on and set valve to seal.
  4. Cook on high pressure for 25 minutes.
  5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
  6. Quick release the Instant Pot and remove the bay leaves.
  7. Add the chopped tomato, cooked orzo, chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
  8. Quick release again, stir in the lemon juice and season to taste.
  9. We love to top each bowl with fresh parm and chunks of crusty bread.

For the full instructions, head down to the recipe card below.

What Kind of Chicken Should I Use?

Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.

If you can’t find that or you don’t live near a Costco, cook three chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Variations for Italian Chicken Soup

One thing I love about this recipe is that it is so versatile. We love it with orzo, but you could also do any kind of pasta you enjoy. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean.

What Kind of Bread Should I Use?

We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Can This Soup Be Made in the Crockpot?

This can absolutely be made in the Crockpot! Add all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.

Can This Soup Be Made on the Stove Top?

Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.

Instant Pot Cheat Sheet

If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Soup season is upon us and everyone should be making this Italian chicken soup recipe all season long! It is simple, delicious and on the table in no time! It is sure to be a family favorite!

More Easy Soup Recipes You’ll Love:

Raised in the Kitchen - Carrian Cheney

100 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

Print

Instant Pot Italian Chicken Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

The yummiest instant pot chicken soup I’ve ever made!
Course 50 of the Best Easy Soup Recipes for Families, Main Course, Soup
Cuisine Italian
Keyword chicken, chicken breast, instant pot, main dish, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 103kcal

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Yellow Onion minced
  • 4 Cloves Garlic minced
  • 3 Stalks Celery Minced
  • 3 Carrots Peeled and chopped
  • 8 Cups Water or chicken Broth
  • 1/4 Cup Better than Bouillion Chicken skip if using broth
  • 2 Bay Leaves
  • 3 Teaspoons Kosher Salt plus more to taste
  • 1 Teaspoon Fresh Black Pepper
  • 3 Medium Tomatoes Minced
  • 1 Tomato Chopped
  • 1 Cup Orzo Pasta cooked and drained
  • 2 Pounds Rotisserie Chicken shredded *see note
  • 1/2 Bunch Parsley minced
  • 3/4 Cup Minced Basil Leaves Fresh
  • 1/2 Lemon Juiced
  • 1/2 Parmesan Cheese
  • Bread for serving

Instructions

  • Prepare all of your ingredients by chopping the veggies on a cutting board so you’re ready to go. See note for advice on the chicken.
  • Add the oil to the instant pot and turn it to high saute mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
  • Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
  • Do a quick release on the valve and remove the bay leaves.
  • Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
  • Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!

Notes

I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat. 

 

 

Nutrition

Serving: 1.5cups | Calories: 103kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 734mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3454IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Instant Pot Italian Chicken Soup

Originally posted at Oh Sweet Basil

Instant Pot Spaghetti (including pasta!)

Instant Pot Spaghetti is a complete meal including meat sauce and pasta all cooked in one pot!

Brown ground beef in the Instant Pot and then stir in sauce ingredients and some uncooked spaghetti. Voila! Dinner in one pot in minutes.

cooked spaghetti and meat sauce in a pressure cooker

Why You’ll Love This Recipe

Taste This recipe tastes like it’s been cooking all day but really, it’s SUPER fast for a full meal!

Quick A from-scratch sauce with pasta in under an hour… perfection!

Versatile Toss in leftover roasted veggies, green peppers, mushrooms or shredded zucchini to up the veggie intake.

Easy One pot and pretty much set it and forget it, this recipe couldn’t be easier.

left image shows Raw meat and onions in an instant pot and right image shows cooked meat and onions in an instant pot

How to Cook Spaghetti in an Instant Pot

  1. Brown Meat Brown the beef using the saute setting on the Instant Pot. If your meat has a lot of fat, drain it but if there’s just a little, leave it for flavor.
  2. Add Pasta & Sauce Add spaghetti and sauce ingredients per the recipe below.
  3. Cook Secure lid and set to manual/high pressure/8 minutes.

Quick-release the pressure once done and let rest 5-10 minutes.  Serve immediately with cheese, parsley, and maybe a slice of homemade garlic bread.

Once cooked you may need to break apart a few of the noodles with a fork. The sauce may seem a little bit thin when you open the lid but as it cools and the pasta continues to soak up the sauce, it’ll thicken up beautifully!

Ingredients for Instant Pot Spaghetti in an instant pot

Tips for Success

  • Deglaze the brown bits on the bottom of the pan after browning the meat, this helps avoid the dreaded burn notice!
  • Submerge Ensure the pasta is completely submerged in the sauce before cooking.
  • Size This recipe has only been tested in a 6QT Instant Pot. If your IP is a different size, consult your manual.
  • Rest Once cooked you will see liquid on the top, give it a stir an allow it to sit for at least 10 minutes uncovered. The pasta will continue to cook and the sauce will thicken.

Got Meatballs?! You could even toss in some frozen meatballs and let them thaw and reheat as the sauce and dry noodles cook! Let your instant pot do all the work in one pot.

Leftover Spaghetti?

Leftover spaghetti makes a lunch or dinner the next day, in fact, just like chili it’s almost better next day! It’ll keep in the fridge up to 4 days.

No need to re-season, just reheat (and maybe re-cheese)! Kids love a hot lunch and a couple of scoops of instant pot spaghetti in a covered container can easily be reheated at school! For work, just pop into the microwave!

Easy Instant Pot Recipes

Instant pot spaghetti in a white bowl garnish with parsley and parmesan cheese

Instant Pot Spaghetti

Spaghetti and meat sauce prepped in an instant!
Course Main Course, Pasta
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Building Pressure & Resting Time 25 minutes
Total Time 53 minutes
Servings 6 servings
Calories 367
Author Holly Nilsson

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 6 ounces spaghetti uncooked
  • 2 cups marinara sauce or pasta sauce
  • 14 ounces diced tomatoes with juices
  • ¾ cup red wine
  • ½ cup parmesan cheese grated
  • 1 tablespoon parsley chopped

Instructions

  • Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
  • Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, seasoning, and wine. Press the pasta so it is in the sauce.
  • Close the lid and select manual, high pressure for 8 minutes.
  • Once completed, quick release pressure and stir. Rest 5-10 minutes.
  • Stir in cheese and parsley. Serve immediately.

Nutrition

Calories: 367 | Carbohydrates: 32g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 624mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 4mg
Spaghetti in a white bowl with a title
Spaghetti in an instant pot for instant pot spaghetti with the title
Spaghetti in a white bowl and spaghetti in an instant pot with writing

Originally posted at Spend with Pennies

Lentil Soup

This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

Print

Lentil Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Hands on Time 20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

The post Lentil Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks