Italian Potato Rice Spinach Soup in Pressure Cooker
Warm up with a comforting bowl of Italian Potato Rice Spinach Soup, a hearty and soul-soothing dish made effortlessly in a pressure cooker. Packed with tender russet potatoes, fluffy white rice, vibrant baby spinach, and a medley of aromatic vegetables like onion, carrot, and celery, this soup is elevated with Italian-inspired seasonings of oregano and basil. A splash of vegetable broth and the tang of diced tomatoes create a rich, savory base, while a sprinkle of Parmesan cheese and fresh parsley adds a finishing touch of decadence. Ready in just under 35 minutes, this one-pot wonder is perfect for busy weeknights or meal prep. Full of wholesome ingredients, it’s a simple yet flavorful recipe that will become a go-to for cozy, nourishing dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 2 diced celery stalks
- 2 medium, peeled and diced russet potatoes
- 0.5 cups white rice
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 4 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Turn on the pressure cooker to the sauté setting and add olive oil.
Once the oil is hot, add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 2-3 minutes until softened and fragrant.
Add the diced potatoes, white rice, vegetable broth, canned diced tomatoes (including the juice), dried oregano, dried basil, salt, and black pepper. Stir to combine.
Close and seal the pressure cooker lid. Set to high pressure for 7 minutes.
Once the cooking time is up, perform a quick release of the pressure according to your pressure cooker's instructions.
Open the lid carefully and stir in the baby spinach. The residual heat will wilt the spinach within 1-2 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 54.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 995 mg | 77% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 7008 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
