Name: Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe
Prep time: 15 min
Cook time: PT-492549H30M45S
Total time: PT-492549H30M45S
Cuisine: Italian
Ingredients: 8 bone-in chicken thighs, about 2-1/2 lbs, skin removed; Salt and freshly ground black pepper, to taste; 5 cups low-sodium chicken broth, divided; 2 tablespoons olive oil; 1 small onion, chopped; 3 stalks celery, chopped; 3 carrots, chopped; 4 cloves garlic, minced; 1 cup diced tomatoes; 8 cups roughly chopped escarole (can substitute with kale or spinach); 1 cup ditalini pasta; Chopped fresh parsley, for garnish; Grated Parmesan cheese, for serving

Jump to Recipe· 4.1 from 51 reviews

If you’re craving a hearty, soul-warming meal that comes together with ease and bursting Italian flavors, look no further than this Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe. It’s the perfect balance of tender chicken, tender pasta, and vibrant escarole in a savory broth that’s been enriched with aromatic vegetables and fresh herbs. Whether you’re busy on a weeknight or simply want a wholesome bowl of comfort, this recipe offers a delicious, fuss-free way to enjoy an authentic Italian classic right from your Instant Pot or stovetop.

Ingredients You’ll Need

The image shows a white plate with five large raw chicken thighs that have a pale pink color and smooth texture, placed on the left side. Below the plate, there is a small white pan filled with dry, yellow tubular pasta. Next to the pan, there is a smaller white bowl of bright red diced tomatoes with a chunky texture. On the right, a wooden cutting board holds a bunch of fresh green escarole leaves at the top, a pile of finely chopped white onion and celery in the center, and small orange diced carrots at the bottom right. A small white bowl with finely chopped pale yellow garlic is placed near the escarole. Above the cutting board, there is a clear glass measuring cup filled with light golden chicken broth. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe is simpler than you might think. Each ingredient plays a crucial role, from the rich, tender chicken thighs that provide depth to the broth, to the fresh escarole which adds a pleasant bitterness and texture. Together, they create a vibrant, colorful soup that’s irresistible.

8 bone-in chicken thighs, skin removed: These deliver tender, juicy meat and a rich base flavor.
Salt and freshly ground black pepper: Essential for seasoning and bringing out the natural flavors.
2 tablespoons olive oil: Helps sauté the veggies and adds subtle fruitiness.
1 small onion, chopped: Provides aromatic sweetness to the broth.
3 stalks celery, chopped: Adds crunch and a hint of earthiness.
3 carrots, chopped: Sweetness and vibrant color to brighten the soup.
4 cloves garlic, minced: Gives that irresistible punch of savory fragrance.
5 cups low-sodium chicken broth, divided: The nourishing liquid base that ties everything together.
1 cup ditalini pasta: Classic short pasta perfect for soup, adding comforting bite.
1 cup diced tomatoes: Introduces acidity and freshness to balance flavors.
8 cups roughly chopped escarole: A slightly bitter green that wilt beautifully and adds texture.
Chopped fresh parsley, for garnish: Offers a fresh, herbaceous finish.
Grated Parmesan cheese, for serving: Adds a salty, nutty richness that complements every bite.

How to Make Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe

Step 1: Prepare the Chicken

Begin by trimming any excess fat from your chicken thighs and seasoning them generously with salt and freshly ground black pepper on both sides. This seasoning is crucial as it builds a flavorful foundation for the soup right from the start.

Step 2: Sauté the Vegetables

Set your Instant Pot to the “sauté” function or heat a large soup pot on medium heat if using stovetop. Add olive oil, then toss in your chopped onion, carrots, and celery. Sauté these until they soften — about three to five minutes — allowing their sweetness and aroma to develop beautifully. Add in minced garlic and sauté for another minute until fragrant. This step brightens the flavor profile wonderfully.

Step 3: Cook the Chicken

Layer the seasoned chicken thighs on top of the vegetable mixture and pour in 3 cups of the chicken broth. On the stovetop, cover and simmer gently on medium-low for 45 to 50 minutes, until the chicken is fork-tender. If you’re using the Instant Pot, cancel sauté mode, seal the lid, and set it to Manual High Pressure for 18 minutes. Once done, carefully perform a slow manual pressure release. This cooking step infuses the broth with deep chicken flavor and cooks the meat to perfection.

Step 4: Add the Pasta, Escarole, and Tomatoes

Remove the cooked chicken thighs with tongs and set aside to cool slightly. Add the remaining 2 cups of chicken broth to the pot and bring the soup to a rapid simmer (using sauté mode on the Instant Pot). Toss in your ditalini pasta and cook for about five minutes. Then stir in the escarole and diced tomatoes, cooking for an additional three to five minutes until the pasta is al dente and the greens are beautifully wilted. This brings freshness and body to your soup.

Step 5: Shred Chicken and Finish the Soup

While the pasta finishes cooking, remove the chicken bones and shred the tender meat. Return the shredded chicken to the pot and gently stir to combine everything well. Heat through briefly, ensuring the soup is piping hot and the flavors are married perfectly.

How to Serve Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe

A white wide-rimmed deep plate filled with a light orange broth soup, containing small, round pasta pieces, chunks of light brown meat, orange carrot slices, and bits of green leafy vegetables. The soup is topped with a sprinkle of grated white cheese and small pieces of chopped fresh green herbs. A silver spoon with an ornate handle rests inside the plate on the right side. The plate is placed on a white marbled surface with a soft-focus light wood background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley over each bowl for a fresh, verdant pop of color and subtle flavor. Don’t forget a generous dusting of grated Parmesan cheese on top, which elevates the entire bowl with its nutty, savory depth.

Side Dishes

This soup pairs beautifully with crusty Italian bread or garlic breadsticks to soak up every last morsel of broth. A simple green salad with vinaigrette can balance the meal, adding crispness and contrast to the warm, hearty soup.

Creative Ways to Present

For a festive touch, serve this Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe in rustic, wide-mouthed bowls, accompanied by lemon wedges to add a bright lift. You could also turn leftover soup into a comforting midday lunch by topping it with a poached egg for extra protein and richness.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your soup in airtight containers in the refrigerator for up to 3 days. Keep in mind the pasta will absorb some broth over time, so you may want to add a splash of broth or water when reheating to maintain the perfect consistency.

Freezing

You can freeze this soup for up to 3 months. For best results, freeze without the pasta and add fresh pasta when reheating. This prevents the pasta from becoming overly mushy or gummy after thawing.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. If the soup has thickened too much, stir in a bit of additional broth or water until you reach the desired texture. Add fresh pasta during reheating if you froze the soup without it.

FAQs

Can I substitute the escarole with other greens?

Absolutely! While escarole gives this soup its classic slightly bitter edge, you can substitute with Swiss chard, kale, or spinach. Just be mindful that these greens vary in cooking time and bitterness.

Is it necessary to remove the chicken skin?

Removing the skin reduces excess fat and keeps the soup lighter and less greasy, but if you prefer richer flavor, you can leave the skin on during cooking and remove it after shredding.

Can I use boneless chicken thighs instead?

Yes, boneless thighs work well and will cook faster. Adjust cooking time accordingly—reduce by about 5 minutes in the Instant Pot and monitor tenderness on the stovetop.

What type of pasta works best for this soup?

Ditalini is traditional and perfect for holding onto the broth, but any small pasta like elbow macaroni or orzo will work beautifully in this recipe.

Can this recipe be made without an Instant Pot?

Definitely! The stovetop instructions deliver just as delicious a soup. Simmer gently and adjust cooking times as needed to ensure chicken is tender and flavors meld perfectly.

Final Thoughts

This Instant Pot Italian Chicken Soup with Pasta and Escarole Recipe is truly one of those magical dishes that feels like a warm hug from the inside out. Its rich, layered flavors coupled with fresh and comforting ingredients make it a perfect go-to meal any time you crave something wholesome. Give it a try — I promise it will become a cherished favorite in your kitchen too!