The weather is starting to cool off here in Texas. And by cool off, I obviously mean it’s down to being in the 90’s on most days instead of the 100’s. Even so, I’m excited for Fall. I love it when Fall starts to roll in, the temperature changes, the leaves drop, and it’s time for pumpkins and spice. Well, almost…

With Fall on the mind, I decided to make an Italian Chicken Soup for dinner this week. This soup is sort of like a minestrone, only without being quite so tomato heavy. This soup makes its own broth while cooking in the pressure cooker with all those yummy veggies and chicken.

It’s chicken noodle soup, Italian style!

That’s not the best part though. The best part is that this makes a FULL pot of soup, and even with 8 servings at a good 2+ cups of soup each? It’s only 166 calories! It’s good stuff and good for you! There’s a LOT of veggies in this soup too. Pretty much anything that I could get my hot little hands on.

Peppers, onions, potatoes, tomatoes, carrots, celery. You name it, it’s probably in here. That’s pretty much why you get so much ‘bang for your buck’ with it comes to this soup.

Being as this makes such a HUGE pot of soup, I had over half a pot left after everyone had dinner. So, I bagged the leftovers up and put them in the freeze as individual grab-and-go reheat lunches for next week!

Half of my meal prep for lunches is already done.

Step-By-Step Photos:

Nutritional Claims: Low Fat • Low Sodium • Low Fat Abs • Sugar Conscious • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher