Chicken Mushroom Florentine Soup

Made with pureed white beans and a chunk of Parmesan rind, this Chicken Mushroom Florentine Soup is light, healthy, and delicious!

It's perfect for a busy weeknight dinner. The best part is that it only takes about 30 minutes to make when using the instant pot. You'll love the creamy mushroom flavor.

Looking for more soup recipes? Check out all my family's favorites in Best Fall Soup Recipes index.

This light and flavorful soup is perfect for a cozy night in, and can be made in just 30 minutes. Plus, it's packed with flavor from the mushrooms and spinach.

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first. 

Looking for more delicious soup recipes to add to your Weekly Meal Plan? Try my Three Bean Minestrone Soup, Homemade Potato Soup or my very favorite, Broccoli Cheese Soup.

What is chicken Florentine soup?

Chicken Florentine soup is a creamy, delicious and nutritious soup made with boneless chicken breasts, mushrooms, garlic, onion, vegetable broth, cream cheese and frozen spinach.

It's a hearty meal that's perfect for winter evenings or anytime you're looking for something warm and comforting. The best thing about this soup is that it can be made quickly and easily in your Instant Pot, so you can enjoy it in no time!

What is an Instant Pot?

The Instant Pot is a multi-use, programmable cooker that features the functions and capabilities of other kitchen tools like a pressure cooker, slow cooker, rice cooker, cake maker, yogurt maker, steamer, warmer and sterilizer. It also has sautéing and searing capabilities.

The major benefit of using an instant pot is that you can speed up the cooking process and have dinner ready fast...in an instant! You can also use the slow cooker function, the steam or sauté function or with some models, the rice and yogurt function.

Meats like poultry, beef and pork work well and you can even use tougher cuts of meat. The instant pot is great for cooking beans, potatoes and vegetables because they can be steamed, braised or stewed.

The 6-Quart Instant Pot Ultra set includes a steam rack, recipe booklet, serving spoon, soup spoon and measuring cup.

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Thawing chicken breast in instant pot

The Instant Pot is a great way to quickly thaw chicken breasts and get them ready for cooking. Simply add the frozen chicken breasts to the Instant Pot when sautéing, and they will be ready in no time.

Just be sure not to exceed the maximum fill level of your Instant Pot so that it cooks safely and efficiently. And always make sure to release the pressure after cooking!

🛒Helpful Kitchen Tools

Rotary Cheese Grater, Handheld Cheese Grater for Kitchen, Dishwasher SafeSoup Bowls with HandlesStainless Steel Measuring Cups & Spoons Set

📋Main Ingredients Needed

Make sure you print out the recipe below and save it for later!

• Boneless, skinless chicken breasts
• Sundried tomatoes (not packed in oil)
• Water
• Cannellini beans
• Heavy cream
• Olive oil 
• Red onion, chopped
• 3-4 cloves garlic, chopped
• Chicken broth
• White mushrooms, cleaned and sliced
• Parmesan cheese rind
• Italian seasoning
• Salt and pepper, to taste
• Fresh baby spinach
• Grated Parmesan cheese, plus additional for serving

Step-by-Step Directions

• Step 1: Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
• Step 2: Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
• Step 3: Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
• Step 4: Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
• Step 5: Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.

Add the Chicken Breasts

• Step 6: Submerge the chicken breasts in the liquid and add lid.
• Securely lock into position and set the pressure value to the “Sealing” position.
• Step 7: Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

How to Release the Pressure

• Step 8: When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
• Step 9: Carefully open lid and add spinach, heavy cream, and grated Parmesan cheese.
• Step 10: Stir until the spinach is wilted and the cheese is completely melted. Taste and adjust seasonings as desired.

Serving Tips

• Serve immediately with additional grated Parmesan cheese, if desired.

What Goes with Soup for Dinner? 

Most people love to serve homemade bread alongside a bowl of soup. But have you ever tried making your own bread bowls to serve soup? Here are a few other ideas:

• Homemade French Bread - this recipe is so easy to make and ready in under an hour! 
• Tomato Salad or a simple green salad with homemade Italian salad dressing.
• Stuffed Zucchini is a great option to serve alongside soup. 
• Don't forget to serve Homemade Garlic Butter to go along with any bread you're serving. 

Storing Tips

When it comes to storing leftover soup, there are a few things to keep in mind.

• First, it is important to cool the soup as quickly as possible. This can be done by transferring it to a clean, shallow container and placing it in the fridge.
• Once the soup is cooled, make sure to transfer it to an airtight container.
• Finally, be sure to label the soup with the date it was made and the expiration date.
• Homemade soup should last up to 4 days in the refrigerator.

Freezing Tips

• Allow the soup to cool completely before freezing. This helps prevent moisture buildup and freezer burn.
• Ensure that the containers are sealed tightly to prevent any leakage or odors from other items in the freezer.
• Store homemade soup in the freezer for up to 3 months.

Thaw and Reheating Tips

• When you're ready to enjoy your soup, simply thaw it overnight in the refrigerator.
• Then, reheat it on the stovetop or in the microwave until it reaches a safe serving temperature.

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Lois

Instant Pot Chicken Mushroom Florentine Soup

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This light and flavorful soup is hearty and perfect for dinner on a cold winter or even warm summer night.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian

Calories: 556

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• ½ c. sundried tomatoes not packed in oil
• 2 c. water
• 2 15- oz. cans cannellini beans
• ⅓ c. heavy cream
• 2 T. extra virgin olive oil
• 1 small red onion chopped small
• 3-4 cloves garlic chopped
• 4 c. chicken broth
• 8 oz. white mushrooms cleaned and sliced
• 4 ” Parmesan cheese rind
• 2 t. Italian seasoning
• 1½ lbs. boneless skinless chicken breasts
• Sea salt and black pepper to taste
• 1 c. baby spinach
• ½ c. freshly grated Parmesan cheese plus additional for serving

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Instant Pot Smart Electric Pressure Cooker
• Cheese Grater & Shredder
• Stainless Steel Measuring Spoons and Measuring Cups Combo

Method

 

1. 1.   Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
2. 2.   Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
3. 3.   Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
4. 4.   Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
5. 5.   Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
6. 6.   Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
7. 7.   Press the “Manual” button and adjust heat setting to high.Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically startbuilding pressure.
8. 8.   When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
9. 9.   Carefully open lid and add spinach, heavy cream, and grated Parmesan cheese. Stir until the spinach is wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
10. 10. Serve immediately with additional gratedParmesan cheese, if desired. Enjoy! 

Nutrition

Serving: 1ServingCalories: 556kcalCarbohydrates: 45gProtein: 55gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 124mgSodium: 970mgFiber: 11gSugar: 5g

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