Italian Potato, Rice, & Spinach Soup in Pressure Cooker
35 mins (prep 10, cooking 25)
19 ingredients
6 servings
Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."

Categories:  served-hot , <-60-mins , pasta,-rice-and-grains , greens , rice , italian , pressure-cooker , equipment , soups-&-stews , oamc~freezer~make-ahead , time-to-make , european , short-grain-rice , presentation , number-of-servings , spinach , potato , vegetable , stove-top ,
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Serving Size (298.28 g)
Servings 6
Amount per Serving
Calories 365.15 Calories from Fat 144.45
% Daily Value *
Total Fat 16.05g 148.17%
Saturated Fat 3.24g 97.18%
Trans Fat 0.0g %
Cholesterol 8.96mg 17.92%
Sodium 970.77mg 242.69%
Total Carbohydrate 41.22g 82.44%
Dietary Fiber 6.64 g 159.41%
Sugars 6.22 g %
Protein 16.92g 203.0%
Vitamin A 613.8IU% Vitamin C 27.79mg%
Calcium 333.16mg% Iron 6.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried basil, fresh lemon juice, light brown sugar, fresh spinach